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Eggplant Parmigiana Recipe

Eggplant Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (109)

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Average Rating:

Total Reviews: 109

Showing 31-40 of 109

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  • on November 26, 2011

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    Simple with stunning results. Made it four times now and it never disappoints.

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  • on November 20, 2011

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    Another great dinner! Easy and inexpensive! We thought the eggplant was cooked just right!

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  • on November 19, 2011

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    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.

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  • on November 16, 2011

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    Yummiest version ever!

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  • on October 10, 2011

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    This is a fabulous meal. It is simple but so perfectly balanced. We loved it an will be having it again.

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  • on October 01, 2011

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    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!

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  • on September 04, 2011

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    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.

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  • on August 28, 2011

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    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.

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  • on August 23, 2011

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    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.

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  • on August 13, 2011

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    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.

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