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

This was my first time making eggplant parm and it went perfectly. I followed the recipe exactly and had no problems. I personally prefer my eggplant parm with a sauce that is not so chunky so next time I will not make Mario's sauce but my own.

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 made this recipe with Japanese eggplant ... and didn't "stack" but layered in a casserole dish. I did dip the eggplant in egg first to get more breading to stick and the oil needs to be the proper temp., but this dish turned out beautifully! Husband and sons loved it. Can't wait to get more eggplants out of the garden to make again.

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

We loved this recipe because you can easily adjust for smaller portions. I live in the south where fresh mozzarella is not readily availble, so I used thinly lsliced instead. There is enough left over sauce to use with another pasta dish.

As a beautiful presentation a la Mario, I lay the eggplant "towers" over a bed of thin spaghetti and drizzled sauce over all.

SUCH a hit at our house! It's my new company dish!

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 was my first time making eggplant Parmesan, and it this recipe was awesome and easy! I made this for my boyfriend and he also loved it! Will make this again soon.

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 is my first eggplant parmesan and I absolutely loved it! My husband, who is not fond of eggplant, didn't want to eat it at first. But after one bite, he knew he had to have seconds.

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

Fantastic. Recipe is relatively simple. I used a small eggplant and got (4 3-high stacks out of it. Needless to say, that didn't last very long between my wife and myself. Will certainly make this again.

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 is the best Eggplant Parmesan that I ate. It reminds me of my Momma's receipe. It is very tasty and easy to make. Not dry like some. My husband, born & raised in Italy says this is just like at home.

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 recipe is perfect. For those that had problems, here are a few hints: 1 When he says heat the oil until smoking, he doesn't say it for his health. If your oil isn't hot enough, the eggplant will soak up all the oil. 2 While an egg wash helps, its also not needed if you use fresh bread crumbs, cheese and basil. The moisture in these ingredients will cause them to adhere, and will fry fine in HOT oil. If you're not using fresh bread crumbs, etc, then an egg wash is needed. Like I said, this recipe is perfect and tastes beautiful. Here's to my favorite orange croc wearing chef! ;b

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 tivo all molto mario episodes and have wanted to try a mario recipe for some time but was looking for something simple to start with.....oy i picked the right one ! This dish was easy and delicious ! I agree that if your eggplant is soaking up the oil you oil isnt hot enough and if it is burning it is too hot...mine fortunatly was perfect and the dish was perfect...i will make this all the time ! Thanks so much mario you are awsome !

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 absolutely love this recipe - it's not only delicious, but provides a beautiful presentation with the individual stacks instead of cut squares from a casserole dish. I've made it twice with eggplants, tomatoes, and herbs from my garden. I only used one large eggplant each time and ended up with 4 stacks, 4 slices per stack - perfect! Using vine ripened tomatoes, basil, and thyme from the garden to make the sauce added very special flavor. The first time I made it I used an egg wash before breading the eggplant and it didn't absorb nearly as much oil as the 2nd time when I didn't use the egg wash. Also, I sliced the fresh mozzarella very thin the first time, and the stacks stood up perfectly through the baking process; the 2nd time I cut the slices thicker and the stacks slid down onto the pan - still delicious but not nearly as impressive to look at. My mistake!