Eggplant Parmigiana

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

EXCELLENT!! I had never made this before and after seeing Alex make it, I would give it a try! Thank you Alex for this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had a lot of extra sauce also but thought I would while making. Very, very GOOD!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is indeed sublime! Alex came through once again. The only thing I added was one pureed roasted red pepper to the sauce. I saw this on Bobby Flay's throwdown.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfection! We all love Alex's version of Eggplant Parm and have had it multiple times since I saw it on her Day Off. And really use the imported Italian ingredients--it makes a big difference in so many dishes (as do fresh herbs, etc.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!