Eggplant Parmigiana

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I've got to say, this is one kick-***** Parmigiana. I made it exactly as written. Don't substitute for the San Marzano tomatoes, they are superior to domestic canned. Rave reviews all around, and this is a tough crowd with some food snobitude. Worth the time and calories.

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just made this recipe! it came awesome! I made my own sauce though cause I do not like adding sugar to my tomato sauce and when layering the dish I did not! have provolone cheese so I added some ricotta cheese instead like a lasagna and it came great! I am a college student and this was even easy for me to make! oh and I skipped the basil just cause I don't have any.

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Alex's recipes are always great! This was delicious!

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I made this yesterday, sooooooo very good. I didn't have fresh basil so I used dried and I baked the breaded eggplant in the oven @ 4oo until crispy. Can't wait to use fresh basil next time. Loved the sauce, just cut back a little on the red pepper flakes as hubby doesn't like things too spicey....Thank-you for sharing...I always try your recipes 1st, they are the best!

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It was amazing...everyone loved it and It will definitely become a "staple" in my home...don't skimp on the cheese quality..you can reduce a bit to save some calories, but it was really a great dish!

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This dish is really good. I give it a 5 star.
However I do question the tablespoon of crushed red pepper.
Maybe a type-o.

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This was great. It was a lot of work but worth it. I did follow what others did and cut back the crushed red peppers to two teaspoons. Will make again.

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This was fantastic. I made it tonight and it was the best eggplant parm. I've ever had. It is a ton of work as many others have said but my husband and I worked together and it was a good team effort! I think I'll never buy jarred sauce again as this sauce was so good and easy to make. I, too, couldn't find the brand of tomatoes but had 2 cans of diced and one can of the whole peeled plum tomatoes and it worked out just fine. One thing, I discovered this recipe while watching Food network and I am almost certain Alex used roasted garlic instead of the grated garlic that the recipe calls for. I think that would be even better. I recommend this recipe. Don't be scared off by all the prep work, it is well worth it.

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I made the sauce one day which cooked for about an hour before being the right consistency. I used a potato masher to break down the tomatoes. Could not find San Marzone so I used Hunts whole plum tomatoes. They were very flavorful.
The next day I cooked the eggplant and assembled the dish which took another hour. It made a large dish - about a 10 x 13 dish full. 3 full layers of eggplant. I only had about a cup of sauce left.
The third day I cooked the dish which cooked for about 45 minutes. A huge hit and served 8 large servings + had leftovers.
BTW - I skipped the salting eggplant step and the eggplant was delicious.
Very good dish!

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OH MY GOD....WHAT A GREAT RECIPE!!!!!! I have a very picky Italian husband and he said it was FANTASTIC!!!!!