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Eggplant Parmigiana Recipe

Eggplant Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on February 02, 2011

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    My family really liked this dish. I am soo excited they were eating veggies and loving it!'This is a labor of love dish, it took some time to prepare, however, it was fabulous.
    I wasn't 100% happy with the sauce. We felt it was waaay too much onion and I wasn't happy with the whole tomatoes. Next time I will make it with 1/2 the onion and used crushed tomatoes instead. We will definitely make it again. :

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  • on January 28, 2011

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    amazing possibly the best food i haveever had well worth the time and effort

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  • on January 25, 2011

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    When I watched Alex make this on her show I felt like it would be a home run. So, I decided to make it for Sunday family dinner. I have recently acquired a taste for eggplant but after making this recipe I have acquired a LOVE for eggplant. It's a fantastic recipe and one that I hope to make, serve and eat many more times in my life! Thanks Alex!!!

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  • on January 25, 2011

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    I planned this out to work over a couple of days, making the sauce the first day and then finishing it the second day. It was very much worth every effort and every minute. I've always been a fan of eggplant parmigiana, but this version is the best I've had, and I can't imagine a better recipe exists. Bravo!

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  • on January 23, 2011

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    OMG! This is it! When I saw her do this it looked good! When I tasted it, oh wow! There is no other recipe for me! My family, friends, we all loved it!

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  • on January 22, 2011

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    I loved this recipe. I am half Italian and I've eaten eggplant parm my entire life. The eggplant came out so tender. I only made half the recipe, but should have made the whole thing. I wouldn't have minded having more leftovers for bringing to work. I just made this the night it first aired for my fiance and I. I am making it again for a potluck with the gals. I will be sure to make enough. The cheese just bubbled, ( I also used some fresh mozzerella. The eggplant came out so light, crispy, yet tender. I completely agree with Alex. This could be one's last meal and they would go out with a smile and a very happy belly.

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  • on January 20, 2011

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    I want to make the recipe every other day!!! I have never been a fan of eggplant...but I saw her making this on her show and thought I would give it a try. WOW! It's amazing! I made half of the recipe because I thought that two eggplants seemed like too much, but my husband and I kept getting more servings and we only had a small portion of left overs the next day. I followed the recipe pretty strictly and I loved every single part about it (I didn't have Provolone and did buffalo mozzerella instead of the regular and the cheese amounts seemed good, but next time I'm going to add the amounts that Alex suggested. The eggplant is crisp and light and has absolutely no bitter or "fishy" flavor. I am now a FAN of both eggplant as well as of Alex Guamaschelli. YOU MUST TRY THIS RECIPE!!

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  • on January 18, 2011

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    very very good!! a little labor intenseive but very good

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  • on January 17, 2011

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    i love this recipie it is crunchy soft nutty cheesey and amasing

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  • on January 16, 2011

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    My husband made this for dinner for the first time last night and we LOVED it! At first the amount of onions seemed like a lot, but once we tasted the sauce we understood why. Our eggplant slices were larger, because we could not find the smaller eggplant size. We used 3 cups of flour and less of the italian bread crumbs. We ended up with extra eggplant, so we cooked a smaller dish along with the larger size one. This recipe is definitely worth the time spent prepping and cooking! Taking the extra step to salt the eggplant is definitely necessary. Can't wait to make it again! Delicious!

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