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Eggplant Parmesan Recipe

Eggplant Parmesan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (194)

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Average Rating:

Total Reviews: 194

Showing 91-100 of 194

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  • on February 05, 2008

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    mm..this was really good! i didn't make the sauce but instead bought really good italian tomato sauce! it was REALLY heavy and made a LOT of food..it def took longer than 20 minutes as well...more like an hour and a half...it would be worth it for a dinner party but I think a little too much for just an average dinner at home...but my dad requested it so I made it for him : def recommend it! never had a bad recipe from tyler!

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  • on December 02, 2007

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    I made this exactly according to the recipe. I ate some of the eggplant after I had breaded it and sauted it (while it was cooling. I thought it tasted amazing! I put it all together and baked it, and was a little disappointed with the final results. I think that the ricotta mixture was not necessary and made it too heavy. I was just looking for classic eggplant parmesan, but this has a twist with the layering and ricotta. I will make it again, but just do the eggplants, sauce, and mozzarella/parmesan on top.

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  • on November 01, 2007

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    I've been making eggplant parmesan for years, but never with these specific ingredients. I tried it on an informal dinner party, and it was a hit (except for the cleanup. This one is a keeper.

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  • on October 25, 2007

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    I call this one a labor of love because of the extreme amount of labor involved. I love to cook and be in the kitchen, but even for me, this was a bit too much! The most time consuming part was all the breading and frying up of the many, many eggplant slices. Perhaps if you tried breading them and baking them at a high temp on a couple of large cookie sheets, you could cut out a lot of prep time. Don't misunderstand me though, the dish was delicious, but I don't think I'll go through all that effort again. I will however add this sauce recipe to my archives; it was outstanding.... Spicy and delicious! The black olives and capers were a great compliment!

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  • on September 29, 2007

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    This is an outstanding recipe. I do agree with the other reviewers. This took longer than 20minutes for prep time. More like 1 1/2 hours. It is really not difficult just putsy. The only change I made was the addition of a small can of tomato sauce added to the sauce recipe. It could have been the canned tomatoes I used, (no San Marzano here as it needed a little umph and thickness. The end result was well worth the time and effort. The flavor was excellent and it came together perfectly. My husband adored this recipe and had never had eggplant parmesan before. This is definitely a recipe that is now in my keeper file. Thank you Tyler for another great recipe.

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  • on September 10, 2007

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    First, this recipe is outstanding! Yes, it will take a lot longer than inidicated and I agree with the other reviewers that simmered the sauce longer. An hour is good, it really lets the capers work their magic. I only used 4 eggplant versus 4 pounds of eggplant (they are pretty light and was able to make a very large baking dish full that was enough for 2 meals for a family of 4. I have been eating eggplant for thirty years.....and this is the yummiest I have ever had!

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  • on August 01, 2007

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    this recipe looks like a terrific recipe for a itallian night It looks like alot of preparation but worth every cent to make it a outstanding meal

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  • on July 30, 2007

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    Very good and flavorful. My husband loved this! It took a lot longer to prep than what the recipe said though.

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  • on July 17, 2007

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    I made this for a large potluck. Everyone loved it. It was delicious. Be prepared, though; it takes longer to make than the time specified, but well worth it. Great flavor. I'll make this again.

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  • on June 22, 2007

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    I'm a kitchen newbie and have never made eggplant parm. This recipe was not only easy, but also delicious. Since I cooked for family and they do not like olives OR capers, I didn't use this sauce. I don't think it mattered much. The leftovers taste great, too.

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