Eggplant Parmesan: Parmigiana di Melanzane

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This recipe was delicious--the sauce was outstanding. I had to use an eggwash as the breadcrumbs did not stick to the eggplant without that. Is that what Mario does? I plan to try the recipe version where the eggplant is cooked in the oven rather than fried next time just to see if I like that as well. But this version was truly wonderful.

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This was just terrific. For those with various complaints, learn to cook, learn to follow a recipe.

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jraymond - was your oil smoking hot in the pan before you added the eggplant? If the oil is hot enough, the breadcrumbs will not absorb the oil.

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Ok what am I doing wrong? 4 tablespoons of olive oil? The breadcrumbs sucked that up in about 2 seconds flat, I ended up using WAY more oil to fry them.... like enough that I was seeing the calorie counter hit it's max!!!!

What did I do wrong?

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I have to AGREE with some of the earlier reviews. This was my first time to make eggplant parm, and I do not think the directions were as clear as they could have been. First, the breadcrumb mixture DOES NOT STICK to the eggplant. We tried to fry it anyway and it just did not work. So then we added an egg wash which helped. IT IS IMPORTANT TO DETERMINE THE FRYING TIME, because some of ours were not cooked all the way through (even after oven cooking even though they were browned. Oil temperature must play a role (that should be mentioned in the directions in my opinion. Overall, it the sauce was DELICIOUS and the cheese choices were primo!!! My 5 and 8 year olds ate it up I am sure because there was so much cheese!! I will make this again but going to bake the eggplant first to avoid using 3/4 of a bottle of olive oil and to hopefully gain a more evenly cooked eggplant!!

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Delicious! This was just about as good as his restaurant's! (we're lucky to have one of them fairly close by
The sauce is terrific!

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Love, Love, Love this recipe. Mario, sorry I am stealing this recipe!

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This tasted very good...but to me, it was just like eggplant parmesan just, a 'prettier version" the basic tomato sauce was very good!! I made it again to use put on just put on whole wheat pasta. Recipe is a definite keeper. Very attractive as I said !!

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the best,super easy.*_*

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Dear Annie from Fort Worth. Actually, this IS technically Eggplant Parmesan. Parmigiano-Reggiano is simply the name given to parmesan cheese that is made in Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna, and Mantova (in Lombardia, Italy. In addition, while the dish is vegetarian it is not technically vegan since the mozzarella cheese is an animal byproduct. I plan to make it tonight - it seems the perfect Friday night dinner on this cool Chicago fall evening.