Eggplant Parmesan
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- Recipe categories: Meat, Cheese, Mozzarella, Vegetables, Tomato, Eggplant,
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Average Rating:
Total Reviews: 116
Showing 51-60 of 116
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By debimjj_5623027
Perry Hall, MD
on November 08, 2007
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Made this the other day....everyone loved it...the sauce is wonderful, the eggplant crispy and delicious...it's definitely a keeper! I liked it better than the Eggplant Parmesan at Carabbas, homemade is always great, but this was superior!
By amurphy_3619931
decatur, GA
on September 10, 2007
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we make this ALL THE TIME. After breading the eggplant - I bake it in a 350o oven for 15-20 mins rather than frying. Lower fat yet still absolutely delicious.
By besthouse4_6990681
mount prospect, IL
on September 02, 2007
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It was fantastic!!!! I love eggplant, and this was probably some of the best I've ever made!
By csteffes_1266851
Eden, WI
on August 27, 2007
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Many people at my end of the summer party ate this and admitted that they did not like eggplant. They ate this because they didn't know it was eggplant and raved about it. EXCELLENT sauce for the eggplant and EXCELLENT breading as well. This recipe is rated as "medium" but I will tell you it was very easy to make, in my opinion.
By NewlyWedsInOldHouse
Collingswood, NJ
on August 24, 2007
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A ton of work, but it was worth it!! even the leftovers were good!
By kristi.sellers_...
Poquoson, VA
on August 22, 2007
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This is wonderful. But I agree w/ a previous reviewer- double the sauce. I doubled the cheese, too. You can save time by using jar marinara (Newman's Own is very good.
By skrieger_8132750
Largo, FL
on August 10, 2007
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I've made Eggplant Parmesan in the past, but no where as simple and easy to do as this receipe. We grow our own thyme, basil, oregano and other herbs like rosemary as the such, we just used our home grown spices and followed your recipe. It turned out beautiful, so nice looking we took a picture of it prior to going in the oven.
By KellyC
Kentucky
on August 08, 2007
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This recipe was not easy or quick to make but the result was worth it. I don't know if sprinkling the eggplant with salt and letting it sit for an hour really makes that much difference, since I have never cooked eggplant before, but now I will do it everytime. It was fabulous! I loved the crispy eggplant layers between the sauce and cheese. I took leftovers for lunch the next day and expected it to be mushy and not good, but it was still delicious, not crispy, but still good.
By crud_stuff_4408604
Windermere, FL
on July 29, 2007
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this recipe was so easy and very tasty
By jr91497_8049594
Daytona Beach, FL
on July 25, 2007
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Eggplant Parm rocks! This recipe is proof of that. Everyone that has sampled my dish absolutely loved it. Serve it up with a nice green salad filled with tomatoes,green peppers and cucumbers topped with a hint of dill weed and you have a very filling dinner. Of course don't forget the garlic bread (homemade of course!