Food Network
Home> Recipes> Italian>
Eggplant Parmesan Recipe

Eggplant Parmesan

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 194

Showing 51-60 of 194

Sort by:

Newest

  • on September 09, 2010

    Flag

    If you're watching your calories, this is still a great dish without the cheese. No kidding ! If you omit the cheese, I think you need to reduce the red pepper flakes by half.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2010

    Flag

    I agree. If you have no taste buds, Sarah, maybe you should stick to ramen noodles and chef boyrdee and stay away from real food! This is by far the best egg parm i've ever made! I made a double tester batch and served it at our family reunion and everyone age 7 to 70 loved it! Koodos to you Tyler. There isn't a single recipe of yours i've made that hasn't been exellent!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 03, 2010

    Flag

    I have made this dish twice and both times it was perfection. I couldn't believe that it was something "I" was able to create! If you are an eggplant lover - you can't beat this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 26, 2010

    Flag

    Obviously, Tyler, she didnt use san marzano tomatoes...and even if she didnt, dont listen to this review, she obviously has no taste (granted she is from fenton, MO, LOL...This is one of the best egg parm recipes i've seen (little heavy on the ricotta but all good

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 21, 2010

    Flag

    I had never made eggplant parmesan and this turned out great! It was a bit labor intensive, messy, involved, and definitely not 'light' but it was worth it and it seemed like a very traditional version of this classic recipe. Based on reviews, I halved it and it filled my 9x13 to the brim. Will keep this recipe but will also search for some lighter / quicker variations...I am sure they won't quite measure up!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 07, 2010

    Flag

    I hated the sauce it totally clashed with the dish. this recipe has made me have no urge to ever make egg parm ever again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 19, 2010

    Flag

    I made this last night for my husband and wow, we'll be eating leftovers for days! This recipe makes ALOT. Consider cutting in half or making for a group of people. All in all, best eggplant parmesan I have ever had. I peeled 90% of the skins off the eggplant prior to slicing (the skin is a little rubbery for me and had to use more than 3 eggs for the dredging process. No biggie! Oh, and I didn't have black olives so I used regular olives and just gave them a rough chop chop : The use of fresh basil really makes the sauce POP! Aside from this dish being BOMB DIGGITY, the one downside is that it took me FOREVER to prepare. Go Tyler!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 05, 2010

    Flag

    All I was really looking for from this was sauce, it is good and different. I make my eggplant parm like I make lazagna. Gound beef and hot Italian sausage browned, garlic and basil, sweat it in season with salt and pepper and then build the lazagna. Mix ricotta, egg, parsley, mozzarella and parm cheese. Build it this great sauce, eggplant, meat, cheese, sauce and repeat. Excellent!!! Sauce gets 5 stars!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 24, 2010

    Flag

    I too made a half batch, sweated the eggplant, and baked the eggplant slices after the dredging process at 400F for about 10 minutes (until crispy.

    The sauce is a definite keeper but due to the time committment I made the sauce the night before and assembled everything the next day.

    I doubt if I make this again but I'll keep the sauce recipe in my recipe box.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2010

    Flag

    I was in a mood for Eggplant Parmesan and boy, did I get a great recipe. My family loved it. I followed the recipe to the letter and it made soooooo much. Now, I am looking for a large and deep baking dish. I loved the spicy bite and I did not think I would like capers; I thought wrong. Next time I will either cut the recipe in half and/or make it for dinner guests.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 20 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.