Eggplant Parmesan: Parmigiana di Melanzane

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 !!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the best,super easy.*_*

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I want to start off by saying that I understand that it's technically not eggplant parmesan without the parmesan. With that said, I was tasked with making a vegan meal, and this was an incredibly delicious, comforting meal. Cheese (and ranch dressing, but I digress! is my ultimate weakness, but the flavors were so phenomenal, I didn't miss the cheese. Vegan modifications or not, this is definitely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Che magnifica!!!!!! Ho mangiata questo piatto, e poi dopo, mi sento benissima!!!! Tanti Grazie Mario!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow! so easy to prepare I followed the recipe to the T and it turned out so delicious.I loved the great presentation my family loved it for sure it's a keeper. Thanks Mario you are the best!l

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Never having cooked eggplant before, I wasn't sure what to expect. This turned out delicious and was quite simple to put together. I will be making this again. It would be nice to serve to company.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a great recipe for a first time eggplant parmesan experience. Mario's recipe is easy and flavorful with the fresh basil and parmesan in the crumb coating. I appreciated the explanation of the "bitterness removal" process that makes such a difference in the taste. This dish got rave reviews at my house with a quick disappearance on the plate of my "middle school dining diva" and we'll definitely serve this again sooner than later!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for dinner during the week. Easy to put together and tasted great.