1.0Delicious Recipeshttps://www.gzrecipes.com/encreandosiimparahttps://www.gzrecipes.com/en/author/creandosiimpara/rich600338<blockquote class="wp-embedded-content" data-secret="IE6wEqV1Gc"><a href="https://www.gzrecipes.com/en/creandosiimpara/eggplant-parmesan-my-way-2/">Eggplant Parmesan My Way</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/creandosiimpara/eggplant-parmesan-my-way-2/embed/#?secret=IE6wEqV1Gc" width="600" height="338" title="“Eggplant Parmesan My Way” — Delicious Recipes" data-secret="IE6wEqV1Gc" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/eggplant-millefeuille-1-scaled-1.jpeg25601707Yes, I know the real parmigiana needs fried eggplants, and yes, I know it's much, much better. However, I struggle with frying because the smell quickly spreads throughout the house and takes effort to dissipate. I've devised a trick, which isn't much of a trick, of baking them in the oven with a light breadcrumb coating, and I assure you it turns out good. Many will say it can't be called parmigiana, but it's my way of making eggplant parmigiana, and I love it. We can also replace the sliced cheese with mozzarella, whatever we prefer or simply have in the fridge. So let's roll up our sleeves and prepare my version of eggplant parmigiana together.