Query: Can you leave the skin on eggplant parmesan?
Context: The short answer is yes. The eggplant skin is completely edible and tends to soften as it cooks, and although I do leave it on in some recipes for parmigiana I always peel the eggplant. We tend to use larger eggplant for parm and this avoids the possibility of the larger eggplant having tougher skin.