Eggplant Parmesan

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Booby has done it again with this one! Amazing flavors. The sauce is a bit time consuming but well worth it! This is definitely going on my list of favorites!

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This is a fantastic recipe for Eggplant Parmesan! Some reviewers think the list of ingredients is long, but you are making two components--sauce and eggplant, and the eggplant is cooked twice--fried then baked with additional ingredients. Nothing in the ingredient list is unusual for anyone who frequently cooks at home--I only had to purchase Fontina cheese and one additional red pepper to roast for the sauce.

The recipe is pretty easy to make, just multitask.

Tastes great! We've cooked this three times and its a winner in our family and among our group of friends. I will say that our Italian friend was not as impressed with the flavor the first time around. We gave him leftovers to try and he called back to say he loved it! He just needed some time to adjust his head to the Red Pepper Tomato Sauce and not his family's special sauce.

Our only tip on this recipe: The amount of cheese can be reduced by one-third to one-half and still leave you with full flavor and gooeyness.

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This is THE best Eggplant Parmesan recipe ever! My family scraped their plates clean!!
I tweaked the recipe just a little because I wanted to reduce the fat content. Instead of frying the breaded eggplant rings, I baked them for 25 mins. in a 400 deg. oven, turning once to brown the underside.
I used egg whites instead of whole eggs, used whole grain bread crumbs, and used whole wheat flour instead of regular all purpose flour. I added grilled chicken, and reduced the amount of cheese by a third.
While this recipe is labor intensive, the results are well worth the effort...perfect for a casual dinner or for entertaining!!

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I made the tomato sauce a day ahead of time to give the flavors a chance to really meld. Then, my husband made this last night for me for Mother's Day. He also did a parm chicken with the same sauce. While its too heavy to have both dishes at the same meal, both turned out GREAT and I ended up fighting our 9 year-old over servings of the eggplant. He NEVER eats veggies unless its corn or potatoes and he's fighting me for EGGPLANT. Fan-frickin-tastic. I actually caught my hubby slurping the sauce by the cup full, so I guess it totally gets our seal of approval.

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This was my first time making Eggplant Parmesan and it was wonderful. Yes, this recipe takes a long time to make but so worth it. I sweated out my eggplant before breading (use regular breadcrumbs and frying. They came out so great that I might make them alone next time. Plus, the bonus was that I had some extra roasted pepper in the frig that finally got used. A+++ but make sure that you have an entire evening to do it...not a work night recipe!

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I first made this recipe shortly after the original airing of the throwdown. It IS easy, but time-consuming. And totally worth it.

The red pepper tomato sauce is the best red sauce I have ever eaten. It may not be traditional, but it's delicious. And it works magnificently as a base for chicken/veal parmigiana, and "old fashioned" marsala sauce a la the NY Times International Cookbook.

I've lived in Italy, and New York, I always keep some of this sauce around now (and have a pot cooling on the stove right now, part of which will be dinner tonight, and the rest of which will be frozen in "individual portions". It freezes beautifully.

My only suggestion, regarding the sauce as noted previously elsewhere, is that a stick blender makes pureeing the sauce before the addition of the herbs and seasonings much easier and neater.

Friends who claim NOT to like eggplant have loved this dish.

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My husband and I absolutely loved this recipe. We cut the time by using a store-bought roasted red pepper sauce (I know... booo..... But the dish still took a very long time for both of us to prepare and yes, dirtied a couple sinkfuls of dishes. Either way, the eggplant was fantastic (let's not kid ourselves, the cheeses make it! The Italians (and Bobby used a darn good way to make your vegetables taste good. I can't wait for tomorrow's leftovers!

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Wow, this was fantastic.... took awhile to make but worth it... loved the fontina cheese... my 9 year old daughter requested this dish for her birthday dinner....

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If you want to spend all night in the kitchen cleaning up - then make this recipe. It dirties up every bowl/pan in the kitchen. I wouldn't mind so much if the end result was an out-of-this-world eggplant parmesan but it is average at best. Just read through this long list of ingredients and things to do and count how many different bowls/pans you will use. So much work for so little payoff.

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One of my favorite recipes from Food Network. Bobby knocked this one out of the park. we served the dish on a bed of noodles and topped with fresk parsley. Marvelous! Thanks Chef Flay!