Eggplant Parmigiana

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Extra-virgin olive oil
  • 2 large eggplant, about 2 pounds
  • Salt and pepper
  • 2 cups basic tomato sauce, recipe follows
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh bread crumbs, lightly toasted under broiler
  • Basic tomato sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Directions

Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups


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4.6 147
I made this twice so far, although the first time I used my George Foreman grill to roast the eggplant, and the second time I used a jar of sauce as I was in a bit of a time crunch.  Both times it was excellent. item not reviewed by moderator and published
Not at all like the eggplant pram my Neapolitan grandmother used to make, and taught my mother.  Ours is skinless and sliced almost paper thin, and fried. it is many layers thick. It has ricotta and mozzarella cheese in each layer. pretty much a meatless lasagna made with eggplant instead of pasta.<br /> item not reviewed by moderator and published
Messy, sloppy, flavors didn't blend item not reviewed by moderator and published
I liked using eggplant that had not been fried/sautéed first. This recipe worked well and was enjoyed by all. item not reviewed by moderator and published
This recipe is fabulous! I had been dipping each piece of eggplant in bread crumbs and sautéing, which made the pieces oil heavy and added calories. Instead of cutting square pieces out of a dish of mushy eggplant, with this recipe you are able to make attractive single servings and the eggplant holds its body but is cooked! Loved it! item not reviewed by moderator and published
Mario’s video does not represent the written recipe 100%, so look at the recipe, watch the video, and choose which things you want to do. For me, I salted (kosher) the eggplant before roasting, put olive oil at the bottom of the baking dish before assembly, and very lightly toasted Italian bread crumbs (my personal choice) on the finished stacks and baked together. They did not burn at all. It was good.. and even though I added salt to the eggplant, I still felt it could have used a little more S&amp;P. Also, I partially peeled the eggplant which gave it just enough flavor without the toughness of the full peel. Next time I will really season the eggplant before roasting. Great bones in this recipe! item not reviewed by moderator and published
Simple and fresh recipe! Easy to cut serving size in half if needed. Very very good! item not reviewed by moderator and published
Excellent. I substituted ground rice chex for the bread crumbs since my husband has a wheat allergy. Excellent sauce and the toasted rice chex on top added just the right crunch and texture. Definitely making this recipe again! item not reviewed by moderator and published
Moose is Loose!!!! Reread the directions! The sliced eggplant goes into the oven unadorned for 15 minutes..then you take it out and start layering with tomato sauce parmesan cheese and mozzerella for the next 20 minutes in the oven! That gives you a total of 35 minutes bake time!!!! People..you need to read the directions carefully!!!!! item not reviewed by moderator and published
This recipe had very good flavors. The sauce with carrot and thyme is excellent, and truly complements the flavors in the eggplant. I used fresh roma tomatoes for the sauce. I will be using this sauce recipe again for other Italian vegetable dishes. I give the recipe overall four stars because it could have used a bit more texture. The toasted breadcrumbs were one of the best parts, but it needed a something more, such as a large crunchy garlic toast or crouton. item not reviewed by moderator and published
Love this recipe. Easy to make and tasted YUMMY! My go to with all the eggplant I have coming out of my garden. Made my own tomato sauce with tomatoes from my garden, onions, garlic salt and pepper. item not reviewed by moderator and published
We found this treasure of a recipe 3 years ago. We make the basic sauce from all the ripe tomatoes, garlic and onions in the garden and then freeze for use throughout the year. We also use the sauce for other recipes. When when the eggplants are perfect... it is heaven. So full of flavor. It also is easy to serve and has a beautiful presentation. Thanks Mario! item not reviewed by moderator and published
Wow! This wasn't hard, and had so much flavor! I made this pretty much exactly as described, starting with home canned tomatoes for the sauce. This had plenty of cheese for us and lots of bright and spicy flavors. Delicious! item not reviewed by moderator and published
Easy and delicious! My favorite recipe for eggplant. item not reviewed by moderator and published
I could not believe I had actually made something that I would go to a nice Italian restaurant to eat! I followed the recipe exactly and was more than pleased. Thank you Mario Batali for sharing. Mmmmmm gooood item not reviewed by moderator and published
This was fantastic. I actually liked it even better than the higher fat fried original, and I usually like the bad-for-you stuff. We grilled the eggplant rather than baked, which gave it a great smoky flavor. item not reviewed by moderator and published
LOVED the marinara sauce for this easy to out together eggplant parm. item not reviewed by moderator and published
I cut the pieces a little thicker and didn't use breadcrumbs. Incredible. I also added smoked paprika and used smoked salt in the sauce. item not reviewed by moderator and published
Cut eggplant thinner, dip in egg and then breadcrumb, 450 degrees for 20 to 25 minutes...when lightly brown... Spread sauce on bottom of pan, followed by eggplant, spread sauce again, slices of mozzarella on sauce, then sauce again across the whole layer... Eggplant then sauce and then mozzarella on top... Baked 400 degrees for 30 to 45 minutes...cool for 20 minutes..then serve... item not reviewed by moderator and published
so simple...so delicious....you can taste every ingredient....you've done it again, Mario!!! item not reviewed by moderator and published
Wow -- you can really taste the vegetables! Unlike most eggplant parms that are breaded and fried and just mush, you can make out the eggplant, the tomatoes and the fresh basil so clearly it's a bit of a shock to the system! I LOVED this dish. It's not overwhelmed by cheese and the flavors are perfect together. The only issue with the written recipe: eggplant needs to cook 30-35 min. item not reviewed by moderator and published
I gave this one star to get your attention. The cook time is wrong for the first round in the oven. Make sure the eggplant gets at least 35 minutes in there at 450*, not just 15, or you're going to have undercooked, nasty, bitter eggplant for dinner. I did make this, and I did it right and it was wonderful, so for the one star I apologize but it's better to grab your eye than have you waste all your time in the evening making half cooked food. After you put on the cheese and crumbs and all, it's too late to "put it back in the oven." that stuff will burn. item not reviewed by moderator and published
Easy to make, simple ingrédients, no frying and very tasty. I couldn't find mozzarella today so used provolone. Excellent! item not reviewed by moderator and published
Very easy, tasty. Family and kids loved it. VERY easy to make. item not reviewed by moderator and published
I like this because you don't have to fry it. Didn't make the sauce but will try in the future. Some of the family didn't like the skin. Be sure to watch the video because the eggplant needs to bake for 35 min at 450, item not reviewed by moderator and published
delicious. as always using the best ingredients available make the difference in simple dishes like this. only reason I gave it 4 instead of 5 stars is the direction for cooking the eggplant is wrong. needs at least 30 minutes. check for doneness by making sure a fork goes into the slices easily. item not reviewed by moderator and published
Easy and awesome! item not reviewed by moderator and published
Watch the video and use the cooking times outlined there...don't trust the printed recipe! I think this could be good but the printed recipe (which I followed) resulted in undercooked eggplant. Undercooked eggplant is bitter, hard and ruins the dish! After making this disappointment, I watched the video where Mario himself makes the dish. He says quite clearly that the eggplant needs to be baked at 450F for 35 minutes prior to assembling the dish. The printed recipe states that the eggplant only needs to be cooked 12-15 minutes at 450F. I was suspicious that this was not enough time but did not follow my better judgement. Oh well, live and learn! item not reviewed by moderator and published
Wonderful, light version of eggplant parm. I used prepared sauce, but my own eggplant and basil from my garden. I loved that there was so little oil used and no frying. My teenaged daughter even liked it. I can&amp;#39;t believe I got her to eat eggplant. This will be my go to eggplant parm from now on. item not reviewed by moderator and published
This was wonderful. I didn&amp;#39;t have enough fresh mozzarella so I used shredded along with. I think it would be just as good with either. The sauce is delicious. I made it using fresh tomatoes. I am going to make more sauce and freeze it for winter dishes. I liked this fast low calorie way of preparing the eggplant. item not reviewed by moderator and published
Love it! No frying even better 4 ya . Delicious,,,,,Yummy got make more 4 sure WOW item not reviewed by moderator and published
I made this last night, absent the breadcrumbs, but with an added layer of provolone under the mozzarella on the first layer of eggplant. Utterly delicious. I plan on trying the same recipe with Portobello caps instead of eggplant next time. item not reviewed by moderator and published
Great recipe...all the flavor of traditional parmigiana but lighter and easier. I peeled and sliced the eggplant into 1/2&amp;#34; rounds and cooked them on a baking sheet on parchment paper with just cooking spray. They browned nicely without sticking. I also sprinkled some panko on top for some crunch. Excellent! item not reviewed by moderator and published
This was so amazingly yummy! Went to the farmer&amp;#39;s market and bought more eggplant so that I could make it for my son! Love that it isn&amp;#39;t fried and heavy! item not reviewed by moderator and published
Wonderful flavor! Even my 6 and 3 year old loved it! Keeping this one for future use. item not reviewed by moderator and published
Best eggplant parm recipe I have ever tried ! item not reviewed by moderator and published
Wonderful. Love that eggplant is baked and not saturated with oil and flour and them fried before assembling. Outstanding! Used my rendition of tomato sauce otherwise followed recipe. A keeper.l item not reviewed by moderator and published
I was pleasantly surprised with this recipe. I have only used eggplant in Tai recipes and soups because I didn't want to fry it and I know eggplant taste good only if it soaks up flavors from other ingredients. this recipe was amazingly yummy. I will make it often. I had a bonus; I used a jar pomadoro sauce and I put fresh herbs in it and it worked great! Thanks Mario!! item not reviewed by moderator and published
Great recipe! Tasted great, even though it was baked instead of fried! It took me a lot longer to make than 45 minutes though! item not reviewed by moderator and published
Excellente...........Thank you Mario! Wonderful recipe love the baked eggplant instead of frying! I followed recipe except used an egg to coat eggplant and covered in bread crumbs. Coated baking sheet with olive oil then placed eggplant on and baked each side about 10 minutes. Browned nicely and very tender not bitter very yummy! Also I used "Tuscano Marinara sauce" from Trader Joes, pre-sliced mozzarella cheese. Very good flavor with these modifications and saved me a little time. I will be using this recipe again!!! item not reviewed by moderator and published
This was a much simpler version of eggplant parmesan, and lighter without the usual frying. Next time I will remove the skin as the texture was tough, and the flavor a little bitter. I didn't have the fresh basil so had to go without that. I'll use it next time as I'm sure it adds a great flavor to the dish. I'll definitely make this again. item not reviewed by moderator and published
Super Mario!!! Much love for that AMAZING recipe!!! I have not had egg plant in 20 years. Saw it at the farmers market and thought my mother would be proud of me for trying it again. Had no idea what to do with it until I saw your recipe. THE BOMB!!!!!!!! Thanks You! item not reviewed by moderator and published
i have to say i love it but in stead of using mozzarella i used goats cheese and it was delicious item not reviewed by moderator and published
Made this for dinner for me and my folks. Never had eggplant before myself, and my dad said the last time he had it, it was too bitter. Both my parents really enjoyed this recipe, especially my mom (she practically licked her plate. I thought the whole thing was a little mushy, but possibly I overcooked the eggplant (it just didn't want to brown on top. I found myself wishing for a bit of crunch, and that is the only reason I didn't give this four stars. Also, instead of making the sauce myself I used a jar of Prego sauce, since dinner was already going to be too late. item not reviewed by moderator and published
Easy to assemble, healthier than others, delicious! Typical Mario, keep it simple and flavorful. It was ready so fast, I didn't feel stuffed after eating it. I want to eat healthier without giving up taste. item not reviewed by moderator and published
Terribly disappointed. Sounded healthier, not using eggs and all the olive oil to fry . . . not to mention less work! Somethings are better left unchanged. item not reviewed by moderator and published
I followed recipe and it was good. But I agree with one other reviewer that there was no "wow" factor in this recipe for me. It was good but I felt that something was missing to give it a kick...I also found that the cooking time was a little to the short side. The food came out lukewarm even though the cheese had melted. item not reviewed by moderator and published
This recipe worked out perfectly as is. It is simple and very tasty. item not reviewed by moderator and published
WOW! Tender and delicious eggplant. It can be messy to construct, but this is one of my all time favorites. item not reviewed by moderator and published
I didn't think I even liked eggplant. WOW! I made one layer, made sauce with tomato paste and diced tomatoes. Topped with salt, butter and evoo. Delicious! item not reviewed by moderator and published
It was delicious! What I loved about it, it's that it is light on the sauce and the cheese, so they don't overwhelm the lovely eggplant flavor. Of course I used eggplants in season and fresh tomato sauce. I also made a bigger dish, spreading the eggplants close together to cover the entire dish and layered them with the other ingredients. Everyone asked for seconds. This is now my go-to recipe for eggplant parmigiana. item not reviewed by moderator and published
OK stuff. Peeled eggplant, altho nutritionists tell us that the peel is good for you (same w/apples. Did salt and weight slices for several hours to leach out bitterness. And I make my own tomato sauce. Also, as a devotee of "The Sicilian Gentleman's Cookbook", I use Pecorino Romana instead of Parmesan. The baking notion is brilliant! Never did that before; must admit superior to the standard flash-fry technique. Excellent for the lovers of Melanzane. item not reviewed by moderator and published
Very tasty, but next time I will definitely peel the eggplant. item not reviewed by moderator and published
the most amazing eggplant dish. can't wait to have it again. item not reviewed by moderator and published
Not a keeper. Sauce was good. item not reviewed by moderator and published
Unbelievable. I love eggplant parmesan and never imagined not breading and frying the eggplant. This has become my favorite parmesan! Serve over angel hair and enjoy. item not reviewed by moderator and published
I followed the recipe but thought there was something needed. No wow factor. I wanted a healthier version so baked instead of fried as the recipe states. Maybe that was the difference. Not something I will be making again any time soon. item not reviewed by moderator and published
This was OUTSTANDING!!! I had fried eggplant left (flour/egg dip from the day before, used it to make this recipe. So good, can't wait to have the leftovers this evening! I think having fresh basil is critical to the recipe, but the dry thyme worked fine. Fresh grated parmesan is also important vs. canned. BTW, I used stewed tomatoes as that what I had on hand. Way to go, Mario!!! item not reviewed by moderator and published
It was delicious! Easy to make! item not reviewed by moderator and published
This was great! My husband was mad b/c he told me that he hated eggplant and didn't want me to make it. He loved it! I made some whole wheat spaghetti to go with it. The recipe was really easy and didn't take long at all. We will definitely make this one again! item not reviewed by moderator and published
The best eggplant ever. I made thinner slices and they were out of this world. Molto bene!!! item not reviewed by moderator and published
This was the best Egg[lant Parmigiana ever! Lighter and no need to create a big mess by frying the eggplant first. item not reviewed by moderator and published
It was awesome. I'd make it once a month. item not reviewed by moderator and published
I love this recipe so easy and delicious! I soaked the slices of eggplant in salt water for about an hour as it seems to always take away the bitter taste it can sometimes have. Wonderful recipe--my new favorite for eggplant parmigiana! item not reviewed by moderator and published
Excellent recipe. I didn't miss the ricotta one bit. Liked the the fresh taste of the eggplant not being breaded and fried. Healthier, easier, and tastier. I thank my fellow reviewers for letting me know to make the slices thinner and to use less cheese. Good advice! item not reviewed by moderator and published
Excellent! Followed recipe almost exactly and really loved it. item not reviewed by moderator and published
My daughter is a vegetarian and my husband is as "non-vegetarian" as a man can be. This dish pleased both. Baking the eggplant in the oven is genius. The recipe is easy, and all of the ingredients shine. Eggplant Parm has become such a "throwaway" dish in American/Italian restaurants, this preparation redeems it. I've served it on its' own as a main dish, and also as a side dish with grilled italian sausages w/peppers, spaghetti w/plum tomatoes and basil, salad, crusty bread and of course, wine! item not reviewed by moderator and published
I think this is so much better than the heavy, gloppy standard eggplant parm. For one thing, with this dish, you can actually taste the eggplant. Delicious and so easy. item not reviewed by moderator and published
Simple with stunning results. Made it four times now and it never disappoints. item not reviewed by moderator and published
Another great dinner! Easy and inexpensive! We thought the eggplant was cooked just right! item not reviewed by moderator and published
Unfortunately, I have a bad habit of reading the reviews after preparing the recipe. Wholeheartedly agree with others...slices were just way too thick, and eggplant did not taste fully cooked. Although, I like the idea of a healthier version, this should not be messed with, and I will fry the eggplant next time. Sauce was nice, but, I added a tsp or so of sugar to cut the bitterness and added some red pepper flakes. item not reviewed by moderator and published
Yummiest version ever! item not reviewed by moderator and published
This is a fabulous meal. It is simple but so perfectly balanced. We loved it an will be having it again. item not reviewed by moderator and published
Awesome! This dish tasted so fresh! I used shredded mozzarella instead of the fresh based on a review it was too cheesy. This was incredible. I will definitely make it again! item not reviewed by moderator and published
In response to poiriersrus_1202360, the 1/4 cup of olive oil is used to make the basic tomato sauce portion of the recipe. It technically is a typo since the 1/4 cup of olive oil isnt used in the main dish itself, just to make the sauce. As far as me reviewing this recipe, I found it quite delicious. I sliced the eggplant thinner than what it said to make sure the slices weren't too al dente but I think it used way too much cheese for my liking. Don't get me wrong, I love mozerella but a little goes a long way. item not reviewed by moderator and published
Had some eggplant in my CSA box, and decided to give this recipe a try. I normally don't like eggplant, and I don't like to fry foods (like regular eggplant Parmesan. This was so easy to make (I used ready-made sauce, and very delicious. I cut the eggplant thinner (about 1/4-1/2" thick, and it was great. I'll definitely make this again. Thanks Emeril. item not reviewed by moderator and published
QUESTION: I have read the recipe several times and can find no answer. Read many reviews, too, hoping for the answer. Perhaps those who actually watched the episode will know. What do you do with the 1/4 cup of extra-virgin olive oil listed in the ingredients? The ingredient list states that extra EVOO will be needed for the pan and that is mentioned in the recipe as well. But no indication of what to do with the 1/4 cup. As I plan to make this soon, I will use my best judgement and toss the sliced eggplant in the oil before baking. I question this assumption, though; why would one need extra oil for the pan if the eggplant itself is coated? Any insights appreciated. (The site forces a rating before posting. Figured three would do as I have not made the recipe and the recipe as written is not accurate. item not reviewed by moderator and published
Awful. Baking the eggplant slices in the oven really ruined the dish. The eggplant was tough and tasteless. The solution is to dredge thinner slices of eggplant in flour and quick fry them in olive oil, then layer according to the recipe and bake. item not reviewed by moderator and published
I made mini eggplant stackers - a bite-sized taste explosion! ...But be careful not to overcook! item not reviewed by moderator and published
Absolutely delicious. The fresh mozzarella and fresh basil are a must! I toasted Progresso's Italian style panko crumbs and used Mario Batali's botlled marinara sauce available at my local market. Easy to assemble a couple of hours ahead. item not reviewed by moderator and published
Great recipe! We also layer with seasoned ground turkey and we love this recipe. This was our second round! item not reviewed by moderator and published
Mmmmm! Oustanding recipe, I had to make it two days in a row! item not reviewed by moderator and published
Super yummy...I am eating it for the second time. item not reviewed by moderator and published
I still like traditional parmigiana but this has great flavor &amp; is much easier to prepare. Definitely cut the eggplant thinner than the recipe calls for, just make the stacks 4 instead of 3. Also, crushed seasoned croutons make a great replacement for the breadcrumbs. This one is definitely a go-to recipe. item not reviewed by moderator and published
Healthier way to make it. Only I baked it and added the bread crumbs while it was baking. Also, added a little more mozzarella....delicioso! item not reviewed by moderator and published
1-1.5 inches thick eggplant slices? too thick. Liked everything else including the individual portions that're easy to server at a dinner party - no cutting. item not reviewed by moderator and published
We had a collection of eggplants that needed to be used, and this recipe was great. I tried to slice them all about an inch thick (just cut a slice of the skin lengthwise off the small thin ones so that they would lie flat). Used a jar of marinara sauce and a mixture of sliced and shredded mozzarella ( for a nice texture). Lots of fresh basil gives a nice flavor(who knows how much a bunch really is?) I cooked it for 30 minutes instead of 20 to make sure the eggplant would be soft enough. I will keep this easy, delicious recipe in my file, for sure! item not reviewed by moderator and published
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item not reviewed by moderator and published
This was my first attempt at this dish. So easy and so very good. It was beautiful out of the oven and the taste was amazing. All of the produce was locally grown and procured at the Farm Market downtown. Peace item not reviewed by moderator and published
This got such rave reviews that I feel a bit guilty for giving it just two stars. I felt the eggplant was too thickly, sliced. I prefer mine a bit thinner. I used a homemade marinara very similar to Mario's, but the dish still didn't have the robust flavor I was looking for. I make a dish similar to this except that I saute a mixture of bell pepper, celery, onions and mushrooms and layer it between the layers of eggplant, then top with sauce and a mixture of italian cheeses. I prefer all those flavors to this recipe. Sorry Mario. item not reviewed by moderator and published
I made this dish today for my gf and her family. Her sis is a vegetarian so I thought I'd make something meatless. I cut the eggplants in between an inch and an inch and a half thick, but they seemed really thick. So most of them I cut about one inch thick. I don't know if our oven is not heating up enough, or if the thermostat is messed up, but the eggplants didn't brown up in the cooking time given. In the end result, some of the eggplants were not cooked all the way even with ten minutes extra cooking time. Next time, I'll definitely cut the slices thinner. maybe 1/2 inch to 3/4 inch. I got rave reviews on the sauce. I think the dish would be really good once i get the cooking times right. Also, does anyone know if all eggplants have lots of seeds? How can I avoid having bundles of seeds in every bite. item not reviewed by moderator and published
used tomato sauce from one of the Italian stores, baked sliced of eggplant for 8 minutes only before cooling , and it turned to be very tasty anyway. Definitely gonna make it again! item not reviewed by moderator and published
I used baby eggplants to make a smaller individual serving sizes and swapped the breadcrumbs with crushed Rice Chex cereal to make it gluten-free. Served to a gathering of friends at a pot luck and it was real hit - even with those who don't love eggplant. Grazie, Mario! item not reviewed by moderator and published
I LOVED this recipe! I looked at several recipes before trying this one. This one looked much easier and healthier. It also tasted better than any eggplant parmesan I've ever tried. I didn't have any bread crumbs, so I made some from some garlic bread rounds I had made from leftover baguette weeks and weeks ago. The garlic flavor added a really nice touch. Rather than making the tomato sauce, I mixed together two different leftover marinara sauces I had in the house. I added fresh garlic and Italian herbs. Yummy!! item not reviewed by moderator and published
No frying anything. About as healthy as this dish can get and not a bit of taste was sacrificed! item not reviewed by moderator and published
I made this just as described. I liked it, but thought it could be tweaked a little. Next time I will use a bit less mozzeralla, and I'd add something to cut the sweetness a bit, maybe some red pepper flake in the sauce item not reviewed by moderator and published
Because of high cholesterol and other health concerns, I'm really trying to avoid fried foods, but I love eggplant parmigiana. This was definitely one of the best I've ever eaten, and my husband had to have seconds. I followed the suggestion of brushing with bread crumbs when the eggplant is first baked in the over, but I think instead of brushing the eggplant slices with the bread crumbs, it only needs to be spread lightly on the baking sheet to keep the eggplant from sticking. This would allow the eggplant to brown up better. This was delicious and well worth having fairly often, as it is easier to make without the frying. item not reviewed by moderator and published
Fresher, lighter without the frying and really flavourful. My husband and I both thoroughly enjoyed this. One tip might be to lightly dust the slices with bread crumbs when you do the initial 10 minute baking. I found that even with oiling the sheet, the eggplant still stuck just little. item not reviewed by moderator and published
the tomatoe sauce was great and i did not have to dump a half of gallon of extra virgin olive oil on it like mario does everything he cooks item not reviewed by moderator and published
I did make some adjustments for the 1st time making it but this recipe would be a 5 star even without adjustments!! I used a jar of sauce instead of making my own because I got home late. And my husband is a meat lover and it was his 1st time EVER to eat eggplant so for his sake i threw in some spicy Italian sausage. Also my husband is allergic to wheat so instead of bread crumbs I put Rice Chex in the food processor and used that instead. It has the same taste and consistency as Panko but perfect for gluten intolerance. He loved it and said he'd like to have it again! Next time I'm going to stay true to the recipe an make the sauce and drop the sausage and see what he thinks. Oh and using fresh basil was so delicious!! item not reviewed by moderator and published
Same but used flour///as least that's the way Mama made it ! item not reviewed by moderator and published
That's a completely different recipe. item not reviewed by moderator and published
Right on! Thank you; I may or may not have had the same issue as I'm going to cook this tonight, but I truly appreciate "the attention grabber" in case. : ) item not reviewed by moderator and published
Got it, thank you! item not reviewed by moderator and published
You are supposed to brush the eggplant with olive oil, then season it. item not reviewed by moderator and published

Not what you're looking for? Try:

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli