Eggplant Parmesan

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am going to prepare this dish this weekend. I had to select 3 stars because I have not made it yet. I will take the advise of others so I think I will make the sauce one day ahead to save time. It definatly sounds like this recipe will take well over an hour for someone making it for the first time like myself. I will post my results.
Thank you Bobby! Leo - NY

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best eggplant parm I have ever had. Even my son who says he doesn't like eggplant loved this dish!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not only the best eggplant recipe we've had, but THE BEST MARINARA I've ever tasted!!!! And easy too. I used a little panko breading in with the bread crumbs for a little extra crunch and that worked out well. Had to run to the store the next day to get the fresh ingredients for a JUMBO batch of the sauce it was THAT GOOD!!! A new household favorite!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Truly incredible. The sauce and the cheese combination makes this the all-time best eggplant parmigiana I've ever had, much less ever made.

I made one substitution to cut back a bit on the carb count...3 cups of almond flour replaced the bread crumbs and the all-purpose flour. I also baked the eggplant instead of frying it (about 25 minutes on the first side and 15 minutes after turning, just so the almond flour browns nicely and sliced it a bit thinner so it would cook through without burning the almond flour. (Roughly 25 net carbs a serving using the proportions in this recipe and assuming 8 servings.

I kicked up the red pepper flakes to 1/2 tbs, because the family likes things a bit on the spicy side. I always cook without much salt and used none here except to press the eggplant, and didn't add any sweetner..the sauce is incredibly flavorful without either. (In fact it would be way too salty with any added, imo, the salt left from pressing the eggplant was plenty.

Thank you, Mr. Flay, this is one throwdown I don't think you could lose.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hands down, this is the best meal I've made. I made it for my husband on our 9 year anniversary and he LOVED it. I was worried that because I wasn't cooking meat, he wouldn't be too impressed, but he absolutely loved it. We go to an authentic Italian restaurant on our date nights and special occasions, and it even beat that recipe, which is what inspired me to even look this recipe up in the first place! I made thin slices with the eggplant and baked it at 350 until golden brown/semi crispy looking instead of frying it, and it turned out perfect. My recommendation would be to prepare with plenty of bowls and organize your kitchen so that you're preparing your sauce on one side and making the bread crumb and slicing your eggplant on the other. Go authentic with the herbs..buy fresh produce instead of using your dry spices. Read all of the directions and organize your time - ahead of time. Thanks, Bobby! (Also, you may want to double the batch of sauce because after eating this meal, you'll want to use this delicious sauce for a spaghetti night later in the week.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good friends of mine from Chicago were here and I fixed this recipe. Being from Chicago they eat at lots of high end restaurants and they too thought this was the best eggplant parm ever. My husband hates vegetarian meals but will eat this any day. The flavor of the roasted red pepper sauce and the fresh herbs were amazing and I didn't use all the different cheeses. Just need fresh mozz and shredded mozz and you're are fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was so delicious, I had two helpings! It is definitely a lot of work, but totally worth it. I made the sauce ahead of time, which I feel saved a lot of time today, and it had a great flavor to it. I did bake the eggplant as opposed to frying it and it turned out great. I also "sweat" the eggplant for 30 minutes, which I think helped it not be mushy. If you make this all in one day make sure you have ample time, the time that is given is not really accurate. All in all, totally worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I so hit this one out of the park, if I do say so myself! Bobby Flay has grown to be the one the ultimate best chefs on Food Network. You have got to try this recipe folks!!

I first "sweated" the eggplant for exactly one hour, and I am so glad that I did. The dish would have very mushy and I hate mushy eggplant. Then I started working on the sauce. About an hour or so later I had the perfect sauce, I followed the ingredients exactly as they were. For the eggplant though, I decided to bake them (after dredging, in the oven instead of frying....another great tip that someone earlier had suggested. I think baking may have saved me additional 45 mins!

When it came time to assembling the dish, I decided to add some ricotta cheese. Starting with a layer of sauce, eggplant, ricotta then the different cheeses..WOW! AMAZING! In total the dish took about 4 hours to prepare.
I WILL BE MAKING THIS DISH AGAIN!! Thank you Bobby!

Then for dessert I made Michael Chiarello's Cantaloupe Granita Recipe! Yum!
What a cool, refreshing light ending to an already amazing meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To please everyone in our household, we only used grated mozzarella. That's the only change we made.This was by far the BEST eggplant parmesan we have ever had! The roasted red pepper sauce was AMAZING! My finicky one year old ate it as if it were dessert, and she is the pickiest eater! This is definitely going in our recipe book from now on!
I made the sauce the day before and let it sit for a day to let all the flavors blend. This also made the time in the kitchen shorter.
I especially recommend this to anyone who claims they don't like EGGPLANT!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't pretend to be a cook, but this was delicious. My best friend hates eggplant, but she ate two helpings of this. I tweaked a few things in it, and I love it. It's better than any restaurant eggplant I've had.
One thing to keep in mind: it takes up a LOT of dishes and prep work, so make sure you have a lot of time and energy.