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Eggplant Parmesan Recipe

Eggplant Parmesan

Recipe courtesy Anna Barbieri

Show: Calling All Cooks

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on November 21, 2005

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    This recipe was great. I had a package of Boursin cheese in the fridge so I slightly melted it and spread it on top of the breaded eggplants just before adding the marinara and cheeses. It was awesome! The eggplants were not soggy and had lot of flavor. I also added a few dashed of Montreal steak seasoning and parmesan cheese to the bread crumbs. Givce it a try for something very flavorful. My husband doesn't even like eggplant and he ate everything!

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  • on September 17, 2005

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    This recipe was so easy and delicious. My husband and I both loved it.

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  • on July 05, 2005

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    I love to cook and don't mind more complex recipes, but I'm also always on the lookout for quick and easy recipes that don't taste like "kid food". This is one of them. One "even quicker" tip I used is olive oil spray in place of the olive oil called for; when serving, drizzle with some EVOO as a garnish. Could use your favorite homemade or purchased sauce, but the one provided is so quick (no cooking and good, it's worth using as is. Love that the eggplant does not need sauteeing in advance. In the past, it's always put me off preparing Eggplant Parm, but I'll make this one again and again.

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  • on June 07, 2005

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    I have heard of this dish many-a-time, but neither had the guts to try it...or the desire to make it. This is definately one of our new "wintertime" favorites! It was easy and delicious!

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  • on February 28, 2005

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    This is a really yummy/easy recipe. Though instead of making the sauce, I blended a can of diced tomatoes w/ italian seasoning and a little red wine, heated it seperately,and poured over just one layer of eggplant and sprinkled w mozz. and parm. I only heated it enough to melt the cheeses and served. My husband went gaa-gaa over this dish.

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  • on January 17, 2005

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    I liked everything about this recipe and I will make it again, however, I think baking the breaded eggplant slices for 15 min on EACH side makes them a bit overcooked by the time you cook it again (for 20 min with sauce & cheese on it - I will bake the slices for about 7 min each side. Otherwise great recipe.

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  • on January 08, 2005

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    Having tried eggplant parmesan recently for the first time, at a restaurant, I thought it would be fun to try to make it. I chose this recipe from the ones on this website because it looked the most user-friendly.

    The reason I like this recipe was because: the ingredients were easy to find, it was really easy to make, the directions were very well ordered and written, the outcome made me look like a much better cook than I am.

    Highly recommended! I will definitely use this one again to impress.

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  • on October 18, 2004

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    The one thing that was wonderful was the fact that I did not have to fry the eggplant. I followed the recipe, except I used my own sauce.

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  • on October 17, 2004

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    Try It .. very tasty

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  • on October 12, 2004

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    This was easy and pretty good. The sauce was very thick. I had to add 8oz. can of tomato sauce plus some water. I also increased the oregano, added some fresh basil leaves , and added garlic. what I liked about it was the fact that you did not have to fry the eggplant.

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