Eggplant Parmigiana

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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.

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Like others, I loved this recipe. Maybe 2 onions, and sliced paper thin. I would also cut back to 2 teaspoons of crushed red pepper. I used coarse Kosher Salt for the eggplant. Worked great but be careful to remove it all when you rinse them! Nothing worse than salty eggplant :-. Only needed 3 cups of bread crumbs. Added a little oregano to the tomato sauce. Used crushed San Marzano's and loved the smooth texture. Took much longer to prep than expected, but I did grate the cheese on my own. Worth the effort all around!

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I love eggplant and will do a few adjustments to the recipe next time. I am not fond of the rustic style sauce either, I used 1/2 the amount of onions and it was still full of onions. Next time I will go the extra step and salt the eggplant before frying and use chopped or crushed tomatoes for a smoother thicker sauce. Otherwise, it is terrific.
Fran

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If you watched the show this is not the same thing she did. The sauce is not very good.

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I made this recipe yesterday, and it was delicious! As others have stated, it is a labor of love, but so worth the effort. Probably the best eggplant recipe I have made at home. If any of you are sitting on the fence, this recipe push you right over into Team Eggplant for sure! I made a few modifications: 1 only used 1x large onion, since we are not big onion people. I also added the sugar to the onions and garlic... which I think helped - instead of adding to the tomatoes, but I can't be sure. 2 used immersion blender on the sauce, because we like the sauce a little less rustic. 3 let the sauce cook on the stove for 25-30 minutes. 4 to me, salting the eggplant is a necessity. my BF has befriended an italian chef/restaurant owner who says the secret to his amazing eggplant parm is salting the eggplant first.

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FABULOUS!!! This was my first attempt at making Eggplant Parmesan and it turned out to be a culinary delight both to the palate and the eyes. THANK YOU ALEX!!!!

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This recipe was fantastic. I made it and both friends and family really enjoyed it. My family even said it tasted better then our family recipe. this is a keeper

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This is the absolute best eggplant parmesan I have ever had. I even converted two eggplant 'despisers' with it to loving eggplant now. I didn't have whole canned tomatoes so I used diced and just mashed it with a masher after it has cooked a while (i suggest the same for those who complained the tomatoes didn't break down enough I made this recipe because I had three eggplants that needed to be used in the fridge, so I didn't have fresh basil or tyme. I used dried basil in the sauce insteat and dried thyme in the breading. Was just fantastic and I did a shallow fry since I didn't have enough oil on hand to do a deeper fry and they turned out awesome. Hey if your family doesn't like it spicy then just don't add as much crushed red pepper flakes. Use your taste when it comes to stuff like that...you don't HAVE to do it exactly. I just put a pinch because I have young children. I did take a little time to make but so worth it - it is definitely a labor of love and love it you will!!!!