Baked Eggplant Parmesan

I fried the eggplant before combining but it's great

This was pretty dang good! I didn't toast the panko and I'm glad I didn't because it browned up perfectly on its own. Also, buy or make extra marinara if you want it saucier because the amount in the recipe barely covered it

Nice recipe, but had too little sauce to cover all the eggplant. Probably because i made homemade marinara and it thickened quite a bit... Otherwise very tasty, don't skimp on salting the eggplant!

Excellent!! Made a half recipe in a 7x11 dish, except made full amount of coating mixture to make it easier to prep. Also dotted the top with some small pieces of fresh mozzarella that needed to be used up. From start (salting the eggplant) to actually eating, this took 2 hours.

I loved this eggplant parmesan so much, I made a point to eat the leftovers before my husband could. We also had some pesto that needed to be used, so we dropped some of that into the layers as well. SO TASTY.