Eggplant Parmesan

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oh my goodness! this was the most delicious eggplant parm i can ever remember eating. I used a jarred marinara sauce, and it was delicious. Also, i added shredded mozzarella to each layer along with the parmesan and fresh mozzarella because we like our food extra cheesy! SO GOOD and so worth the effort.

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I've never made or eaten eggplant parmesan before so I didn't know what to expect. It was very good!. But it was very time consuming! Next time I will cut the eggplant slices thinner though. I used a jar sauce and added onion, garlic, basil and brown sugar. I also added a little basil and parsley to the bread crumbs. Instead of the salt in the bread crumbs I used 1 tsp of garlic salt. The fried eggplant is also good by itself as an appetizer. Great recipe though a winner.

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People, sitting traffic is time consuming. Standing in line at the market is time consuming. There are so many things in life that are time consuming, but preparing quality food with fresh ingredients for you or your family & friends. That?s LOVE. Love is not time consuming. You came to this site to find a special dish to make. Know take what you learned and share it with a child so they can learn to cook too.
I am not here to preach, but if we just change the way we think about things it will be a better place.
Now... Let's Eat!
P.S. I have made this very dish and will do it again tonight with a twist. Fusion Food. Mexican Italian. : Change up the sauces reduce the bake time & cheese. Also go with a Cohita cheese crumbled instead of the normal motz, ricotta & parmesan and top 2 slices with 2 tamales, sauce chopped cilantro & crumbled Cohita.

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i have to agree with M. David a bit...i never follow the salt and pepper specifications when they are listed in recipes...it is way easier to salt and pepper to taste during each step of a recipe...people vary with how much salt they like so don't you think it makes more sense to add what you believe you and your family will like? if you are new at cooking i understand this but if you have experience cooking this really shouldn't be new information for you.

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This is the second time I made this recipe. I love eggplant parmesan and you can't compare this to any frozen or restaurant food. Its fresh, beautiful and tasty!

PS. Its true its long preparation, and you need half of the bread crumbs shown. Don't sklimp on the cheese- it makes a big difference.

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Need I say more? Well, I did add ground fennel and basil to the bread crumbs -- which I only needed half of the 5 cup called for.

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I made this recipe for my family and they were absolutely head over heels for it! My brother won't stop asking me to make this recipe every time I visit! I used a bottled sauce, but still very delicious. Love it!

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Ok, so I didnt follow the recipe to a tee, but I did keep the basic steps. I did not find the final product salty at all as I made sure to fully rinse the eggplant after it wept (or weeped?. I used italian seasoned breadcrumbs so I did not add salt to them. I also tried to limit the salt in the marinara because I knew that I would use parmigiano cheese and that's salty enough. I also put in some crushed red pepper flakes in the marinara because I like a little kick in all my food.I gotta say I had not eaten eggplant since I was 10 and I remember hating it with a passion. I'm 20 now and I've rediscovered and appreciate eggplant now. I will absolutely make this again as it was extremely tasty. Oh and I know that it doesn't state the prep time here but between weeping the eggplant, making the sauce, and frying the eggplant; the prep time ended up being almost 2 hrs. It took a while to prep but, it was not difficult at all and it was well worth the effort.

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M.DAVID needs to CHILL on the saltonomics!

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Amazing! I have made this recipe several times and it has been requested again and again. Loved it.