Eggplant Parmesan

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The red pepper sauce is what puts this over the edge. It is also what takes the most time. Allow an hour just for the sauce. The rest of the recipe is pretty much idiot proof. I fried the eggplant in olive oil instead of vegetable oil. I like the flavor better. It should not take you as long as some of the reviews say. I made the sauce the night before and the rest took an hour plus 30 minutes of cook time so 2.5 hours is more accurate.

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I had never made eggplant parm but found this recipe to try. Followed the recipe closely except that I added more seasonings to the breadcrumbs and since I didn't find plum tomotoes, used whole tomatoes instead. Also, I think the most important is to use lots of fresh basil even if you can't find the rest of the herbs fresh, which I couldn't. I also left the sauce a bit chunkier still using a hand mixer. Awesome dish and can't wait to make it again!

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super tasty recipe. our eggplant didn't really need the baking portion of the recipe & next time i'll prbably skip that & all the mozzarella next time, i like the crunchy fried goodness & don't like to soften it up with sauce, seems like a waste to me...

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I tried this recipe and as a gourmet cook, this really was delicious. It would be more practical to make the sauce the day or night before. You can always store it in jars especially if you are not making a lot of eggplant and have left overs. You can easily substitute day old bread with PLAIN Italian seasoning, just add the Fresh Herbs to it. It really is delicious. I sweat the eggplant ( cut eggplant into slices, put on baking sheet, sprinkle salt over eggplant and let it sit for 20-30 minutes, rinse off and pat dry this process allows the eggplant to absorb the juices and soften the skin of eggplant so that it will be edible and not difficult to chew. you can also substitute real egg swith Egg Beater or Egg substitute for those watching their Cholesterol. Overall, this really was the best recipe after looking through the other recipes and reviews. A must try!

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I chose this recipe for Christmas dinner since my daughters and son-in-law are vegetarians. Words do not do this recipe justice. I did the sauce the day before since it seemed like there were a lot of steps. I used store bought bread crumbs, used shredded mozzarella (nice time saver for a recipe that is lengthy and omitted the fresh mozzarella (I actually forgot to buy it but did not seem to need it. I cut my eggplant much thinner (1/4" and let my eggplant "sweat" with some salt for about two hours between paper (per my Italian friend who is a great cook. This ensures that the water in the eggplant is drained out and you do not have a soggy casserole. I also did not fry my eggplant. I did the flour, egg and bread crumbs but then put them on baking pans lined with parchment paper that was sprayed with olive oil. I then placed the breaded eggplant on the pans with more olive oil spray added to the top (my oven can hold three trays so this step was a real time saver and a bit healthier.I baked them @ 350 for until brown, about 10-15 minutes. I could not believe how great this came out and how I could serve the eggplant from the pan in nice rectangles! A real keeper!

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Disclaimer: I just can't bring myself to follow any recipe exactly, have to play with them. Got home from the store at 1:00, yes I spent a lot. Put 1 1/2 big sweet peppers and 3 banana peppers and 4 oxheart tomatoes in 450 oven to roast and then peeled, cut 1/4" lengthwise, and salted eggplants. I used 2 big cans of crushed tomatoes with peeled peppers and tomatoes, but otherwise followed the sauce recipe pretty closely. Rinsed and dried the eggplant and used packaged seasoned breadcrumbs. 16 oz. fresh mozzarella, most of wedge of Fontinella and 1/2 cup Parmesan. Ate at 5:30. Oh, my goodness, so good!!!!!

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This recipe was absolutely wonderful! I followed it pretty closely however did not use quite as much cheese as was called for (less shredded mozzerella and did not use the fresh mozzerella on top. I still thought it was plenty cheesy. This one will definitely go in my recipe box. Like a previous reviewer, it took me a while to make. I made the red sauce one day and finished up the following day. Overall it was worth it!

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I made a half recipe befor taking to a pot luck. MY husband said add some hanburger to it befor taking to the pot luck I use 1lb hamburger .I add more cheese to it.

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I improvised as my husband is on a low sodium diet. It was fantastic. I used no salt added tomatoes, panko breadcrumbs (instead of making my own, and did not add salt to the eggplant before battering it. I also used eggplants that were already processed versus roasting my own. And I had to read labels on cheese and subsitute to make it a lower salt content.

It rocked. The best sauce I've ever made.

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I made this dish for a party I was hosting that had several vegetarians attending. After reading the recipe I decided to make the sauce and do the prep work the day before. Even with breaking the recipe into two parts, it still took A LOT of time, dishes, and work.

The sauce was absolutely fabulous. I did need to put about a tablespoon of honey to break up the acidity and the sauce marinated in the fridge for a day before serving and that seemed to really seal in the flavor.

Making breadcrumbs from scratch seems like a waste of time. I highly recommend using this sauce with a much simply less fussy eggplant parmesan recipe.

I forgot to mention, using the ingredients as called for was very very expensive. I had leftover eggplant and topped it with the sauce and mozzarella cheese and it was just a fabulous!