Eggplant Parmesan (Parmigiana di melanzane) from Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics (page 160) by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gillian_hugbfd on April 16, 2026

    Really tasty and came together quite quickly once the eggplant had been prepped. Each layer has great flavour. Would definitely make this one again.

  • gillian_hugbfd on April 16, 2026

    Really enjoyable. The flavours of each layer is just lovely.The mozzarella- like sauce goes crispy but does not brown so, for me, 20 to 25 minutes was fine.

  • karliekramer on March 07, 2023

    Baking instructions were off for me. 350 for 20 minutes wasn't nearly enough to get it bubbling and browned. I did 400 for one hour.

  • erin3107 on February 18, 2023

    really nice! I served it on top of pasta which was delicious

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