Too Many Chefs

I love eggplant parmesan, I usually roast my eggplant for recipes like this.

Sara, do you slice the eggplant first or roast it whole? My problem is that I find if I roast it whole it's then too soft to slice properly and if I roast chunks they seem to dry out, no matter how much olive oil I drench them in. I'm curious to hear if you have found a way around this!

I usually slice it, then drizzle it with olive oil, salt and pepper. I bake it until it's soft but still holds its shape.

Great recipe. I've always had eggplant parmesan where the eggplant is dipped in egg and flour then fried. Yours seems a healthier version!

Liz