Eggplant Parmesan

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 dish tastes OK. But i just feel it is not worth all the effort and cheese put in.

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

Not to sound like a broken record, but this dish is extremely labor-intensive and, in my opinion, not really worth the effort. It's not bad, but for the amount of work, I wanted to think this was the best thing I ever tasted. I'm fairly efficient in the kitchen, so it was not "user error". I started by "trimming" the eggplants at 3:30. We didn't eat until 8. And that was even after increasing the oven temp to 375, baking it for just 40 minutes, and then eating it right away instead of waiting 20 minutes! Also, I had to use two pans that were approximately 9x13 and maybe a couple inches deep. I only used about 1/2 to 3/4 of the eggplant (which weighed exactly 4lbs. The rest would not have fit, plus I ran out of breadcrumbs. Even without using all the eggplant, I had to use more than three eggs for dipping. I'm not sure I would make this again, even for a special occasion. The only saving grace is that there is enough left over to freeze for several more meals!

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

Delicious! A friend and I made it one Saturday afternoon and while it took the entire afternoon to prepare, it was worth the work and the wait. The entire dish was enough for us to split for both of our families. Next time I will make a little more sauce.

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

Amazing! My husband couldn't stop raving about how good this was. How complex and deep the flavors were. This was a labor intensive dish, you need a rainy afternoon and a glass of wine and all is good!

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 am not a vegetarian, but I cooked it for my husband who stopped eating meat about a month ago. I must say that I was pleasantly surprised. This was a bit labor intensive for me, but that paid off in the end. We both raved about how good it was. I will make this again, trust me. I can't wait to see how it is after it has set a day.

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

Excellent. Seriously. I made this recipe for my mom's birthday (eggplant parm is her favorite food in the world and she said it was the best she's ever had. Prep time is a little longer and you'll need to use two dishes- I couldn't get it to fit in one- but totally worth the time! Love.

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

Excellent and received rave reviews; however the prep time is a heck a lot longer than 20 minutes. The prep time, for me, was hours, but having said that it was well worth it.

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 tastes very good, it's not healthy at all though. I will probably make this again in the future, but change a few things for nutritional reasons. I halved the recipe and used a smaller pan than the one featured in the instructional video. As for the amount of eggplant; one medium seemed to be enough. I bought extra thinking it was necessary, but it wasn't- making babaganoush tomorrow, lol! The flavor of just the eggplant after it's fried is amazing. I actually like that better than the entire dish. Yum! The tomato sauce was really good as well. I will make that again. I did use a little less caper and a little less olives as I used kalmata and was concerned the flavor would be too strong. All in all, if you are looking for a hearty indulgent vegetarian comfort food type dish... look no further. This will be a go to for my meat eating friends that feel certain they need more "stick-to-your-bones" type foods.

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've been making my own version of eggplant Parmesan for a few years. After serving this recipe just once --- my old one has been replaced! The only thing I changed is that I did not fry the eggplant, preferring to brown it in the oven instead. I didn't change anything else though and result was an instant family favorite. For sure the prep time makes this a week-end dinner, but I'm not the fastest guy in the kitchen so your mileage may vary.

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 time ever having eggplant parmesan and I loved it! I didnt make the sauce, I used my own, since I absolutely hate capers. But it was wonderful and I will definately make this again.