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Eggplant Parmesan Recipe

Eggplant Parmesan

Recipe courtesy Bobby Flay, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

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  • on April 10, 2013

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    This recipe is delicious. I love the roasted red pepper sauce. I don't use as much cheese as it calls for. The one thing I'd say negative is that it doesn't just take 30 minutes to prepare. Who can make sauce from scratch, bread crumbs from scratch, slice, dredge, and fry the egg plant slices AND layer it as outlined in 30 minutes? Maybe with kitchen helpers you could do that but one person can't. I've made it twice now. The first time after I made it I thought, O my gosh, I forgot the parmesan in the eggplant parmesan! But it doesn't even call for parmesan cheese. I tripled checked. How does that work? :

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  • on March 12, 2013

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    just amazing, never tried roasted pepper sauce. My new way of making eggplant Parmesan. Took sometime to make, but worth it. thanks Bobby.

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  • on March 01, 2013

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    Delicious! however my husband makes his own sauce. After reading all the reviews, we will make Bobby's sauce next time.

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  • on January 20, 2013

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    This dish is very tasty and my family loves it but, I gave this recipe a "4" for two reasons: 1: The first time I made it the cheese so overpowered the dish you couldn't even taste the eggplant so I reduced that the 2nd time. 2: I've been cooking for about fifty years and consider myself pretty adept in the kitchen and this recipe (both times took WAY LONGER to prepare than stated at the beginning and I even used pre-made bread crumbs (I did salt the eggplant and let it sweat, though. I just don't see how on earth anyone could do everything involved in 30 minutes. I'd say more like two hours unless you have a lot of help in the kitchen.

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  • on January 12, 2013

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    I love this But I also do It a little dif ! I like my eggplant to stay crispy so I make The tomato sauce Just like they say too but I make mine with some thin spaghetti n place the crispy eggplant on top! N It is so so good

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  • on November 20, 2012

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    I made this a year ago and it was by far the best thing I've ever cooked. My ex still brings up this recipe in random conversations... "Remember that eggplant parmesan you made? So good..." It's a hit with the boys, ladies. : Also, the sauce is incredible -- I've even come back to this site to copy the recipe to make with pasta, too. I think I'll make this one again after the Thanksgiving chaos.

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  • on October 07, 2012

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    The recipe itself seemed intimidating at first glance but once I got into it then it become a lot easier.

    I did not stick to the recipe to the letter. I used dried instead of fresh herbs and I used mozzarella and blue cheese instead because that is what I had in my fridge.

    HELPFUL HINT: My local grocery store had roasted red peppers and garlic in their deli section. This was a time and money saver.

    My most enjoyable part of the dish was the fried eggplant. Honestly, I could season and fry the eggplant as an appetizer and I would be highly satisfied.

    Once you add the sauce and cheese it loses a bit of it's individual distinctive flavor but they marry well so it is not a total disappointment.

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  • on September 26, 2012

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    This was a great recipe. The roasted red pepper sauce is SO good! Will definately be keeping this one on file! I don't like soggy eggplane parm, so instead of baking it in the oven, I fried it as the recipe calls for, but then spooned the sauce over the individual pieces, topped with the cheese and then broiled until the cheese was nice and bubbley. Yum!

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  • on September 22, 2012

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    WOW, this recipe ROCKS..............the roasted red pepper sauce is incredible. absolute hit last weekend for friends birthday. the eggplant was the center of conversation - THAT GOOD!

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  • on September 04, 2012

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    absolutely wonderful !!!

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