Eggplant Parmesan

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Basic, quick & simple.

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My absolute favorite eggplant dish! Will do it again and again.

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An excellent recipe which far exceeded the recipe I had used previously. I was skeptical about the amount of wine in the sauce but it was excellent. I may have applied the first layer of sauce to the eggplant too thick, but I did not have enough for a second layer on all but about a third of the eggplant slices. As for the comments on the bitterness, I had no issue with bitterness. The bitterness issue may have more to do with picking the right eggplant.
On my second try at this recipe I used twice as much tomato paste in the sauce and added about 3 more ounces of wine. I had plenty of sauce to go around.

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This was super easy, and really very yummy. I followed most of the directions to a T, but did make a few minor modifications based on personal preference and necessity.

I don't like too much of a wine taste in my sauce, so I reduced the red wine for a minute before adding the tomato paste. I also wanted to make pasta to accompany the eggplant, so I added an 8-oz can of plain tomato sauce to the wine/paste mixture so I would have enough left over to coat the pasta, and increased the garlic ratio accordingly. I also used fresh oregano rather than dried, and a mix of parmesan and pecorino romano in stead of just parmesan. I also didn't have a baking dish large enough to hold all the eggplant in one layer, so I layered it like lasagna, and topped it not only with the cheese, but with the leftover breadcrumbs, just so I wouldn't have to throw those away.

Overall it was delicious. I'll definitely make it again!

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erikag below is right. You MUST salt the eggplant, layer it in a scolapasta, and drain all the bitter juices out before you cook it.

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I love this recipe. I've used it several times with only a slight modification and it's really wonderful. I add a can of DelMonte diced tomatoes with oregano and garlic. I use grated mozzarella cheese, not slices. And always red wine....love the smell of it simmering. This is one of our favorite dishes! If you have family members or friends who say they don't like eggplant - this will change their mind!

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Oh this is great! Actually not many people like eggplant and then it becomes even more difficult to come up with a dish which makes it look and taste good! I keep watching different shows and videos to see if I get any new recipes. Just about a month ago Chef Mehta, in Food Network?s Next Iron Chef, had come up with this amazing eggplant dish. Eggplant fritter with a touch of tapioca and sesame seeds on top to go with the Indian sauce called chutney. Chef Mehta is amazing. I tried my own version of it and it came out really well too.

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I think this dish is great. It is quick, easy & anyone can follow it. Has very good taste & is great when your in a hurry.

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It tasted so good! And I rather make my own restaurant food, than have someone make it~! very very good!

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this recipe was great except for the sauce-- there was way too much wine. I would definitely use less wine the next time I tried it out.