Eggplant Parmesan

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This recipe took much, much longer than 30 minutes to prepare, so unless you have your own prep chef, be prepared for a 1 1/2-2 hour marathon.

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Absolutely LOVE this recipe. I've made it several times and always get rave reviews. The sauce is especially great. I now make a double batch of sauce every time and use it for other dishes. Another thing I've done for an appatizer is to cut small eggplants very thin, then bread and fry them and serve them with the sauce. Yum!

Oh, I also use dried herbs as the fresh are extremely expensive for me.

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I just loved this recipe. It took me longer to prepare but I followed it to the "T" I received rave reviews and I will make it again! It will become my signature eggplant dish. I prepared my eggplant slices and baked them in the oven with olive oil on the cookie sheets. Wasn't as messy as skillet frying. I could control the amount of oil and they cooked up crispy and dark golden brown.

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I'm a guy who likes to immerse himself in the kitchen, maybe 6 - 8 times a year on a Sunday.
I did this recipe with a lot of ingredients straight from my backyard garden and loved it. The idea of roasted peppers and crushed pepper in a tomato sauce never occurred to me but gave things a nice kick.Thanks Food Network!!!

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amazing... easy, beasy, beautiful

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This is a superb eggplant parmesan. To ease the preparation and help with cleanup, I found using disposable aluminum pans for the breading station, storage for breaded eggplant before and after frying, etc., to be a very good idea. Just toss in the trash after use. Also, instead of a skillet to fry the eggplant, I used an old turkey roaster placed over two gas burners, which made the task jiffy quick. Finally, following the principle of "mise en place" before beginning assembly turned potential exasperation into satisfaction at having rather easily prepared an outstanding dish for family and friends.

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This was an excellent dish! The sauce made it. I will say the prep took longer than 30 min, I don't know how they do it all in 30 min. Just frying up all the eggplant took me 30 min, let alone cutting it, the cheese and making the bread crumbs. So worth all the work, but I am glad we had enough left over to freeze. This sauce is also great on chicken or just pasta.

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Wow! This is tops!

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Yes this recipe is a bit labor intensive, but it is absolutely worth the work. This make a perfect dinner for a special occasion, or simply if you are in the mood for it. If you want to take some of the work out of it, buy a pre-made sauce, but I can't imagine this dish with any other sauce that the roasted red pepper recipe Mr. Flay provides. What I have come to do is double or tripple the sauce so I have plenty to freeze for later... Then the next time I go to make this I only have half the work! I don't even like eggplant, and this gets eaten up right away.

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Looked over internet for eggplant parmesan recipe after eating the best in New Orleans at Mona Lisa.

Based on ratings tried Bobby's recipe. It was time consuming - but worth every minute. Grilled red peppers on grill and needed no honey to sweeten sauce.

For eggplant, based on my experience at Mona Lisa's, I decided to peel and salt for an hour - worked well and will continue to do so.

Family agrees this is a keeper. Fresh herbs used and worth it. Generous servings. Sauce so yummy - could be used for so many other Italiano dishes - well worth effort.