Eggplant Parmigiana

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I made this dish last week and I have people now asking for me to bake it for them and sell it! Flavor is amazing, also the tip on "salting the eggplant" is excellent it helped with the dish not turning mooshy. Definetly will be making this again. Only change is that when I made the sauce I did use ground beef as well as Mild Italian Sausage.

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My fam is not a fan of eggplant, but they are after this! Way to go, Alex, FABULOUS! I did find I had a little too much egg mixture and breadcrumbs left. I also didn't use the pound of provolone because that just sounded like TOO much cheese (I still used the 1.5 pounds fresh mozz I was pleasantly surprised by how gooey the dish still was. I used canned summer tomatoes from my garden and the sauce was wonderful... but I did cut down on the red pepper (only used 2 tsp. I will be keeping this dish in my recipe box!

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Delicious. Maybe the best sauce I ever made but a lot of quantities are WAY off. Should be 4 eggs, 3 eggplants, 3/4 C flour, 3 C breadcrumbs. Needed arrowroot & immersion blender for sauce. Should be baked in giant lasagna pan or 2 smaller. In 9 x 13 can only fit 2 layers. Oh, yes, this makes enough sauce for an extra quart but that's the good news for pasta, etc. What about freezing? Cooked or uncooked better?

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i cant see the recipe...is there a special way to get to it????

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The provolone is much better than the mozzarella that other recipes call for. Next time I will leave the sugar out, because it is not necessary if the onions are cooked to light golden stage. I will also leave the bread crumbs out and dredge the eggplant slices in seasoned flour instead. I will also chop the tomatoes next time.

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OMG. This may be the best eggplant parmesan I have ever eaten. I also cannot stop eating it. The recipe makes a lot; a 10" x 15" pan would work better. It also freezes well, so lots of leftovers. Yum and thank-you Alex!

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I followed the recipe exactly and the results were very good - this is the best recipe for eggplant parmesan that I've ever tried. It was pure and simple and the spice from the red pepper flakes made it special. I don't usually care for leftovers but I ate this for days - happily! This is now my go-to recipe for eggplant Parmesan.

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My daughter made this dish as a surprise for me...and what a great surprise. It did make a lot...which was great, because I ate it for days. I can't wait to make it again and share with my friends!!!!

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This dish is absolutely a labor of love. It is so delicious. I could have fed an army with it!! Alex is so wonderful to watch and just the way she explains the dish as she prepares it is wonderful. My family loved this so I will be making it again. I may try baking my eggplant next time to cut down on the fat. Alex, you inspire me to be a better cook. Thanks again for this dish!!

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For the most part this was good BUT - the 1 Tablespoon has to be a typo. It is way too much for this amount of sauce. I had to thin it down to compensate for the pepper I added.