Eggplant Parmesan

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first itme making or eatting eggplant parm. My husband was very impressed. It was absolutely delicious. Any time you have to fry something like this, it takes a while, but it's worth it. The first time I make anything, I always follow the recipe to at T. Wouldn't change anything. I can see that if you aren't organized it may seem like it takes a while. I can also see that store bought sauce would be OK, too. Will definitely make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Total yumminess! I picked up local eggplant at a farm stand - awesome in this recipe. I also peeled the eggplant. I agree with the reviewer who said 3-minutes is too long to fry the eggplant. I cooked it for 30 seconds a side and it was perfect! Jarred sauce works just as well as the recipe included - go for it in a pinch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had this in my culinary class...i was kinda nervous at first but it turned out really good!I was surprised!:

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My one problem- I heated my oil to the recommended tempurature (using a deep fry thermometer but when I started to fry the eggplant, the slices blackened immediately! I couldn't leave them in for 3 minutes a side - it was less than 30 seconds a side until I turned down the heat and when it cooled down it was still less than a minute per side. Did anyone else have this problem?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I needed double the amount of sauce that was in the recipe but other than that it is definitely a repeat!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was fabulous! I made the recipe as-is, except for I doubled the sauce to get the seven cups necessary. It was wonderful! Very time consuming, but it was worth the effort! There was a SLIGHT amount of water in the serving dish, but it didn't transfer to the plates.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

♪♫ There's a party in my tummy; so yummy! so yummy! ♪♫

Great eggplant parm; only change I added was just using Italian seasoned breadcrumbs, so I skipped the oregano & thyme.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A very good recipe. I made it one day and served it on the next. Like stew or soup, some things need time to develop.

Thanks for posting it.

Rich

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You know what, can I just rave about how good this recipe is. Use dried herbs if you don't have fresh, it doesn't matter, it's excellent. I peel the eggplant, I've never tried it with the skins. If you want to serve spaghetti noodles with this, you may want to double the sauce recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best eggplant parm recipe ever! It converted my husband to eating eggplant!! Being lazy, I used my favorite sauce- Newman's Own Sockarooni, and the dish was divine!