Neapolitan Eggplant Parmesan
Show: Quick Fix Meals with Robin MillerEpisode: Simply Satisfying
Rate This RecipeRead users' reviews (30)
- Recipe categories: Cheese, Mozzarella, Parmesan Cheese, Vegetables, Eggplant,
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Total Reviews: 30
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By rzmaryann_11633330
miami, FL
on May 07, 2012
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have never roasted anything or made eggplant. came out great! i used provolone since we didn't have mozzarella. it was absolutely delicious!
By levines3_2841933
Royal Oak, MI
on January 16, 2012
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Delicious!
By dhubertz_13150690
Punta Gorda, 48
on August 08, 2011
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How can something so easy taste so good! I roasted slices of Vidalia onions along with the eggplant and put them on the eggplant slices when assembling. Brought a sweetness to any bitterness from the eggplant. Served over fresh fettucini....a vegetarian's delight!
By patgal48
St. Louis, MO
on July 11, 2011
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yummy for the tummy!! so very good and so incredibly easy. LOVED it
By dhaller1_10425531
San Diego, CA
on December 01, 2010
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Excellent, although the tomato sauce you use is the key to the flavor. I brushed with olive oil, seasoned and baked at 400 F for 40 minutes, turning once. Then added my home cooked sauce, the Mozzarella and Parmigianino Regiano and basil, and baked for 10 minutes. Served as a side dish to hot Italian sausage. To die for!
By abvegas_7556259
LAS VEGAS, NV
on June 11, 2010
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I was going to make the "traditional" fattening Eggplant Parm, and am so glad I stumbled across this recipe! Super easy, and super yummy! Both my husband and I really enjoyed it. A couple of things I did differently and/or would change next time. I don't think I cut the eggplant thick enough. I would suggest cutting it at least one inch thick (whereas I only did 1/2 inch. I used spicy red pepper tomato sauce and when roasting, used salt/pepper AND italian herb seasoning. It turned out absolutely phenomenal. I served with whole wheat penne pasta and salad. YUM.
By lm899074_12652466
Albuquerque, 71
on March 18, 2010
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For something so simple, my guests and I all found this so very tasty.
By RMS_Fan
on March 16, 2010
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The reason for salting the eggplant isn't to reduce moisture; it's to remove the bitterness that USED to be quite common in eggplant. But new varieties are pretty much free of that bitter taste.
By susytassy_12507188
broomall, 78
on January 01, 2010
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i made this for my son who is studying to be a nutritionist. HE LOVED IT!! we started picking on it and ended up eating the whole tray!
By rewpr_12391576
Spring, 83
on November 28, 2009
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I've struck out with several eggplant parmasean recipies for my vegetarian teen and she loves, loves loves this one. I love that it is not fried and that it is easy. It comes out looking like what she gets at our favorite Italian restaurant. Thank you Robin!