I do not know if this world needs another Eggplant Parmesan recipe, but I think everyone has their own little tips & tricks! I wanted to share mine because Eggplant Parmesan is a HUGE hit in my household, and this is our favorite way of making it! 

This recipe seems like a lot of work, but I promise you, it’s so worth the effort and time you put into it! I have a bunch of tips that I want to share with you, so if you are interested, keep reading! If not, feel free to jump straight to the recipe 🙂

1. Make sure you cut your eggplant pretty evenly. I like to make 1/4 inch slices. This will ensure that it bakes or fries evenly.
2. I have listed options for baking the eggplant slices and frying them. If you are baking them, do NOT forget to add parchment paper! Or at least grease your baking tray. If you are frying, make sure you freeze them for at least 20 minutes so the panko has a firm grip on the eggplant.
3. Traditional Eggplant Parmesan uses marinara sauce, so I wanted to keep that. However, since this recipe already requires a bunch of steps, I just doctored up store bought bottles. It is spicy and garlicky! There may be extra sauce left over, but I like to add some warm sauce on my plate because I like it extra saucy.
4. If you want to add any other veggies on top of your jalapenos, feel free to add!
5. I did not put measurements for the cheese! This is something that is a complete preference. We use shredded mozzarella, or fresh slices if we have any, as well as Parmesan for the top.

Hope you guys enjoy this recipe! I will be sharing Eggplant Parmesan Sandwiches in the next few days, so be on the lookout!! 🙂 If you want something similar, check out my Zucchini Lasagna Roll Ups! They are so delicious and a great way to get some squash into your diet. As usual, please tag me in any Instagram stories (@chocolateandcheeseplease) if you plan on making this or any of my other dishes! Enjoy!