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Crispy Eggplant Parmesan Recipe

Crispy Eggplant Parmesan

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 31-40 of 41

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  • on August 17, 2010

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    This recipe is awesome! Simple to make and the flavor is out of this world. I did change a few things....I took others advice and added more sauce and a longer cooking time and thinner slices of eggplant. I was short on the crushed tomatoes so I used a can of diced tomatoes with green chili's and it really added just the right amount of spice. Very filling....the first words my husband said, "Hard to believe there is not meat in here for it being so meaty!" Truly a tasteful, filling meal. I will be making this more often!

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  • on August 16, 2010

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    This recipe was easy, inexpensive, and absolutely delicious. I took some other reviewers' advice and used more sauce and cooked the eggplant for longer. I cut my eggplant into about 1/2" pieces and cooked for 35 minutes. I had about four slices and was stuffed! The size of this recipe could easily feed 6 people or 4 big eaters. Super impressed! I will be making this again SOON!

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  • on July 16, 2010

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    I like this and did take the suggestion for baking the eggplant for 40 minutes but made it 45 minutes instead. I also added spinach to make it healthier and to add a veggie. It was overall pretty good but I think if I were to add more sauce it would be delicious. Also i kinda modified it for just two people using a bread pan... worked out well. It came out a little crunchy but that's why i will add more sauce next time.

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  • on July 06, 2010

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    I just made this recipe and tasted the results. Um! Um! Good! Sandra says bake only 20-25 minutes, but that is not enough time for the 3/4 inch thickness of the eggplant slices. I had to bake mine for 40 minutes. I also added 1/2 cup white wine to the sauce and simmered. This gave the sauce a more aromatic/ fruity and less bitter taste.

    Although not vegetarian, I am interested in more meatless recipes that are simple like this one. I used two small to medium eggplants and have enough food for five-six people. I will see how well the recipe freezes. This was messy, but simple. Yeah Sandra!!

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  • on June 23, 2010

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    My husband and I LOVE this recipe! In particular, it was inexpensive to make, was baked (not fried, and made a ton (more than enough for leftovers.
    We will make this again.

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  • on June 21, 2010

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    I'm looking for meatless meals that will satisfy my carnivore husband. This sounded promising. I'm not a novice and I know my oven. Followed the recipe explicitly. I knew 25 minutes wouldn't be long enough so I went for 35 min., I ended up needing an additional 30 minutes to get the eggplant tender enough, since I knew that the 2-3 minutes under the broiler wouldn't continue the cooking process. After assembly, I was still unsure, and opted to cover with foil and bake the dish for 30 min. at the 375 degrees. Put under the broiler 2 min. to brown. Tuned out great. The tomato sauce is excellent on its own merit.

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  • on June 21, 2010

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    This recipe is incredibly tasty. My meat loving man didn't believe me when I told him there was no meat in it! It's baked too, not fried, which is easier and healthier than frying. Have used the same recipe to make chicken parm and it is just as good. I usually sautee some white onions and add them to the sauce, which adds a little texture and flavor to the dish.

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  • on April 21, 2010

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    like everyone else i was a little nervous to try and make eggplant but it turned out surprisingly good. my husband was making "ick" faces when i was servign it and then he ended up having 2 servings. this one is definitely a keeper. note: 2 eggplants were more then enough, i had dinner and 2 lunches leftover.

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  • on April 14, 2010

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    My boyfriend and I made this last night and it was awesome. I've never had eggplant before and was a little hesitant to try it. But the eggplant tasted great in the bread crumbs and sauce. LOVED IT. Also, I must say I'm not the best in the kitchen but this meal was so easy to make. I'd definitely make this again. :

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  • on April 12, 2010

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    I had just been to the grocery and bought an eggplant, and voila, this show was on when I returned. Decided to bake the eggplant in the method that Sandra did. However, I did not add cornmeal to the breadcrumbs, just used unseasoned breadcrumbs because that's what I had, and added my own Italian seasoning to it, as well as the parm cheese.
    One eggplant was what I had, and it was pretty big - enough to feed the two of us for dinner and I have lunch for 2 days, so that's pretty good from a money saving perspective. The eggplant was crispy but not crunchy, definitely cooked.
    I varied the recipe by cooking 1/2 lb of hot Italian sausage, half an onion, and then mixing it with leftover pasta sauce that I had from the prior week. Waste nothing! Removed the eggplant from the oven (love the idea of baking it on the rack, it was perfect, and then put the eggplant in a baking dish. Covered it with the sauce (now with onions and sausage and then sprinkled cheese overtop (one of the 4-cheese Italian blends in the package. Baked it at 425 for 5 -6 minutes. It was wonderful.
    An excellent way to cook the eggplant in the oven. I'll be keeping this method in the recipe files.

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