Eggplant Parmesan Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes. Upload a picture of this recipe Your email * Your photo * The maximum size allowed is 10M. *required fields OK Recipe Print Comments Photos Send this recipe to friends < Eggplant Lasagna with Ricotta and Asiago Eggplant Salad >