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Eggplant Parmesan: Parmigiana di Melanzane Recipe

Eggplant Parmesan: Parmigiana di Melanzane

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

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  • on March 16, 2013

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    Delicious!!! Very easy to make.

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  • on February 27, 2013

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    Excellent eggplant parm! I used panko bread crumbs, and baked at 450 for 25 min to cook and crisp up the eggplant. I found this to be healthier and still as tasty. Will add this recipe to our regular rotation!

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  • on February 11, 2013

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    Very tasty. I had totally forgotten how wonderful grated carrots are to tomato sauce. So simple but sooooo good. Only criticism is the recipe takes WAY longer to prep than stated. Cooking time was accurate, though.

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  • on August 19, 2012

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    So easy and so good! As others have said, be sure to dip the eggplant in an eggwash before the breadcrumbs. The sauce was simple and fresh.I added fresh basil to the sauce as well as the thyme. I had no carrots but it didn't seem to matter. Love this recipe!

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  • on January 22, 2012

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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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  • on August 27, 2011

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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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  • on August 05, 2011

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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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  • on July 14, 2011

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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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  • on February 21, 2011

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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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  • on February 16, 2011

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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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