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Eggplant Parmesan Recipe

Eggplant Parmesan

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

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  • on February 17, 2013

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    Super simple, definitely delicious, and traditional flavors. I would recommend this recipe to anyone!

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  • on June 19, 2012

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    I am only thirteen,and I thought this recipe was easy,fun,and delicious.I made it for a party and everyone loved it.I do think that sprinkling the eggplant with some salt is very affective for getting that bitter taste away.Thanks Food Network!

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  • on June 09, 2012

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    Wow! Great recipe! I used store bought Marinara but this was one of the best Eggplant Parmesan's that I've ever had! My husband loved it, as well, so this recipe is a keeper!

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  • on June 06, 2012

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    My first eggplant experience! I loved it! Absolutely amazing!

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  • on February 24, 2012

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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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  • on February 20, 2012

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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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  • on January 06, 2012

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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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  • on December 18, 2011

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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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  • on October 02, 2011

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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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  • on September 01, 2011

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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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