Eggplant Parmesan

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So yummy. Used jar sauce but I can't believe how fool proof this was! I have a new found respect for eggplant and veg. oil.

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What a great tip to salt the eggplant first! My husband and I had never prepared eggplant before because of the bitterness that is associated with eggplant. I had gotten an eggplant at the farmers market and wanted to try it out. What a great experience and what a wonderful recipe. We both loved it! My daughter ate it as well!!

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My husband and I loved it! The eggplant turned out great, the step to allow the bitterness to weep out was key. Great recipe! We did use a basic pizza sauce that we found on food network through sara moulton, worked great!

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Before trying this recipe, I had never had eggplant. I have to say that it is fantastic! I recently moved to Africa where produce is very, very cheap but meats are very, very expensive. I suddenly needed a new arsenal of recipes that were vegetarian. This recipe (including the marinara sauce are just great. In fact, I now use this marinara recipe in multiple ways: spaghetti, pizza, pasta bake, etc!

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Have probably made this now once a month for last year. Better than any other recipes or any ordered at restaurants. The key of course is frying the eggplant vs. many recipes call for baking it. Couple thoughts: agree peel eggplant, don't agonize over fry temp just use a test slice and cook it until it looks crispy and golden. Use your own sauce recipe or jar if needed and do not worry about how many cups you get, it doesnt need to be precise. Spread that sauce in thirds and it will be fine. Yes this is more time consuming due to frying, but totally worth it when you see how people respond to that first taste.

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First time making eggplant parm, have had it on a number of occastions, but was always a little afraid of making it myself. I have to say this recipe came out AMAZINGLY GOOD. Just put it together for a work function and am so excited about it. Be warned it is time consuming with all the frying in small batches but it is TOTALLY worth it. Would recommend it to anyone =

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This was my first itme making or eatting eggplant parm. My husband was very impressed. It was absolutely delicious. Any time you have to fry something like this, it takes a while, but it's worth it. The first time I make anything, I always follow the recipe to at T. Wouldn't change anything. I can see that if you aren't organized it may seem like it takes a while. I can also see that store bought sauce would be OK, too. Will definitely make it again.

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Total yumminess! I picked up local eggplant at a farm stand - awesome in this recipe. I also peeled the eggplant. I agree with the reviewer who said 3-minutes is too long to fry the eggplant. I cooked it for 30 seconds a side and it was perfect! Jarred sauce works just as well as the recipe included - go for it in a pinch.

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I had this in my culinary class...i was kinda nervous at first but it turned out really good!I was surprised!:

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My one problem- I heated my oil to the recommended tempurature (using a deep fry thermometer but when I started to fry the eggplant, the slices blackened immediately! I couldn't leave them in for 3 minutes a side - it was less than 30 seconds a side until I turned down the heat and when it cooled down it was still less than a minute per side. Did anyone else have this problem?