Eggplant Parmigiana

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This recipe is the real deal..forget all others! Eggplant parmigiana can go a lot of different ways..this one will lead you directly into eggplant park heaven!

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My family loved this eggplant!! I cut the eggplant a tiny bit thinner than the suggested 1/2" and it was perfect, not soggy at all. Love the San Marzano tomatoes, good flavor and texture. The details are important in this dish and well worth the effort. There is half a tray in the fridge now and it will be yummy for lunch or dinner!

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It turned out really good after I fried the eggplant my husband snagged a few and said it tasted like squash. He loved it then I put all of it together and baked it and it just seemed to lose that crunch.. We felt like it got soggy... I can't say I enjoyed it very much. I feel like it needed to be separated at the table for everyone to make their plate so the eggplant is still crunchy. I don't like this recipe. It had good flavor but at the end it was way to soggy : (

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YUM!! I found this recipe in the new Food Network Magazine and was inspired to make my own version!! The sauce is definitely a key component of the flavor so I would recommend using her recipe and not buying jarred sauce. It was simple and didn't take too much time to make. The only thing I did different was add mushrooms and peppers to the sauce to make it more chunky. I loved everything about this dish and I will be making it again!! I can definitely say this is hands down one of the BEST MEALS I EVER MADE.

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I saw this recipe on "The Best Meal I Ever Made". After reading all the reviews I made it last night and it was delicious! The only thing I did different from the recipe is I used 1 TSP of crushed red pepper and I added a handful of torn fresh basil to the sauce. It took several hours of prep time so next time I might make the sauce the day before. It was perfect and I look forward to making it for years to come!

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This meal took quite a while to prepare, but it was so worth the outcome. The sauce was amazing, however if you prefer less heat minimize it to 1teaspoon of crushed red pepper, I did 2.5teaspoons and it was a little spicy. This dish was YUMMY!!!! congrats on the IRON CHEF level ALEX

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I agree with Alex; definitely worth being one's last meal! Her fresh sauce is what makes this so delicious. It is the best I have ever had and will make it like this from now on. Thank you for sharing this yummy recipe.

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Alex, my wife and I really loved that recipe. Per suggested, we sprinkled with salt the rounds of eggplant. after an hour it is amazing to see how much water it drew on the surface. We served the eggplants with bucatini tossed in basil paste and a good red wine. We were in heaven.We will repeat and share with friends. Thanks!

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Alex, This recipe is everything you said it would be and more. There's a hint of sweetness in the tomato sauce that makes it so pleasant, and the cheese gives it that extra richness. My wife and I LOVED it. I, too, could see myself asking for this dish if I had one last request for a meal. Kudos to you!

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Made this last night & it was great. I must say I was a little hesitant in adding tbsp of red pepper flakes, but to my surprise it added just the enough kick. Thanks for a great receipe Alex!!