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Eggplant Parmesan Recipe

Eggplant Parmesan

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 21-30 of 116

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  • on December 01, 2010

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    was delicious but i used my own sauce recipe, and i didn't have all the herbs and i used olive oil instead of the other oil because i didn't have it, i will definitley make it again.

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  • on October 08, 2010

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    This really was very simple to make, and I was astonished at how gently the eggplant cooked in the oil (next time, I will have a thermometer, however--burned the first ones a little bit.

    I served it to a couple of Italian guys, and they said it was the best they'd ever had. And my husband, who generally doesn't like Italian food, said it was wonderful.

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  • on October 04, 2010

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    Perfect Eggplant Parmesan: A lot of work but totally worth it. Soaked the eggplant in salt water for 30mins. This makes the eggplant more moist and less bitter. The flour dredging and fresh spices in the eggs was the secret. DO NOT USE DRY SPICES! I also added fresh garlic and a little fresh basil (all minced to the eggs which I blended together for a few seconds. I added white pepper and dash powdered marjoram too. Leave the eggplant in the eggs for a few seconds to soak in. If you don't the bread crumbs won't stick.

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  • on September 28, 2010

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    Bob loved this. It took a lot more time and work to make it than I thought it would. It was worth it in the end. I used my own tomatoes, eggplants, and basil. I will add more basil next time.

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  • on August 15, 2010

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    Takes a little while, but was actually a very easy recipe. The results were wonderful.

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  • on August 05, 2010

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    This recipe was fantastic, and pretty easy. I used jarred sauce, but did make my own breadcrumbs... I really think the homemade breadcrumbs made a difference, the eggplant was so light and delicious... Also, I had never before 'sweated' out the bitter juices, and WOW the pieces came out so sweet.... fantastic recipe!!!

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  • on July 11, 2010

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    Great recipe that was as satisfying as a more "traditional" fried version... without the guilt from cheesy friedness (as yummy as it is. Make sure you salt and absorb both sides of the eggplant to remove as much liquid and bitterness as possible before cooking...also roasted a little longer than the recipe called for to minimize baking time after cheese was added.

    Used seasoned croutons that were on the turn for "fresh" breadcrumbs. Will definately make again, next time will add zucchini and squash for more veggies.Yum!

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  • on July 10, 2010

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    I used jarred sauce and Itallian bread crumbs and it was still delicious.

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  • on April 30, 2010

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    I first made this dish nearly two years ago for my mother's birthday. I had never made eggplant parmesan before, and I will admit--it took me awhile. In the end, however, it turned out incredible, and I have made it many times since. Now, it takes a lot less time, but still turns out awesome every time. I love making this when we have guests--it's a total crowd pleaser, and my go-to when I want to make everyone happy. Five stars!

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  • on March 14, 2010

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    I really liked this dish. I think I needed to let the egpplant sweat a little more. I let it sit in salt for an hour, but it didn't seem to have a lot of juices, and the dish was watery. However, beside that, it was really tasty and it was very good for leftovers the next day!

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