Eggplant Parmesan

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This is a plan ahead recipe since there is a lot of prepping involved. I added two cans of fire roasted tomatoes, cooked the sauce the night before so that the flavors would inhance overnight and I grated the cheese the night before, the prepping for this took about 45 mins. This is definitely the best recipe for eggplant parmesan ever, the steps were precise, i had fun while making it, I used two to pans for frying the eggplant, so I finished in half the time. I love the texture that the Ricotta cheese added. I baked it a large aluminum foil pan. It came out picture perfect and it was yummmy....I would be making this again. Thank you Tyler for this awesome recipe.

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Note to Self: Always read the comments before you rely on a recipe from the Food Network.

Fatal Error: Not reading the comments first.

Sauce was outstanding. I used Trader Joe's green olive tapenade instead of black olives as that's what I had (1/4 c and it worked great.

Couldn't figure out what they meant by slicing the eggplant lengthwise as I've only sliced eggplant before widthwise. Still not sure what they meant or whether that was an error.

Recipe didn't specify pan size. Use 2 9 x 13 inch pans - I used one and it burned the top and boiled over in the oven. Very annoyed at this moment.

Not enough egg for the dipping process. Use two more eggs.

Ran out of fresh basil so used parsley - came out great.

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i adore eggplant parm and tried this when i had some sauce from another recipe lying around. i've made a few modifications and my whole family and husband beg me to make it every few weeks. since i started making it in the spring it's become the most requested dish i make!
i use emeril's margarita pizza sauce recipe and i blend it down into a thin sauce. i dredge and fry the eggplant just like tyler's recipe and i always sweat the eggplant slices before hand, but when it comes time to bake i only use fresh mozzarella, sauce, and the fried eggplants- it cuts a lot of the fat and all that cheese is unnecessary, the eggplant is incredibly flavorful as it is.
i do 2 layers: sauce at the bottom of the dish, eggplant, sauce, mozzarella, eggplant, sauce, mozzarella. i always make at least 2 pans at a time expecting the leftovers to last for awhile, but they never do, everyone just eats this up even my biggest critics
YUMMMYYY!

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I was really excited about making this dish and ended up rather disappointed. First of all, I am not sure what size baking dish Tyler had in mind but a 9x13 inch dish is definitely too small. Unfortunately I didn't realize that until I already had put two layers in it which probably lead to the dish not being too good. The tomato sauce has a good flavor without being too hot but it made the dish really soggy. I am not sure what the point of spending all this time on breading and frying the eggplant is, since the sauce and ricotta will just turn it into a soggy mess. The ricotta cheese is also too much and too overpowering. Maybe in a bigger dish with all 3 layers it works better. The prep time is also way off. It took me about 1,5 hours to put it all together. Overall the flavor is not bad but not what I had expected.

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It is alot of prep, but the way the recipe is written makes the prep fun. Next time I would make the sauce the night before, I felt the flavor was not sharp enough. I like the ricotta, gave it a nice dimension. I hope the leftovers are good because this recipe made 2 9 x 13 pans. Thanks Tyler.

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Not too heavy for a parmesan.

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OK...so I cheated and used my favorite bottled pasta sauce instead of making it from scratch. But either way, the REALLY BIG difference with this recipe is that it's the prep of the slices that makes this the best Eggplant Parmesan ever! And yes, I have tried numerous recipes in the past and not a single one of them included the weeping process. Personally, I believe this makes all the difference in the world! Additionally, like other readers have mentioned, I baked the slices in the oven - 15 minutes per side - versus pan frying them (healthier, quicker, less mess and allows me to multi-task while they are baking. Recipe made far too much for 2 people - even including left overs - so I passed it along to neighbors, many who "yuck" at the throught of Eggplant -- and they too loved this dish! Thanks Tyler - you rock!

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This was a wonderful recipe, however I did work on it all afternoon.I agree with the previous reviewer regarding time. I made the sauce in the afternoon, took around an hour. I prepped the eggplant, ricotta mixture, and grated cheeses after that, another hour. I breaded and fried eggplant, another 30-40 min. Prep time to put the casserole together was about 20 min, baking time an hour. I must say though, worth every minute. I was off work today and anticipated the time. I had fresh eggplant, tomatoes, and basil as well as red bell peppers.

This made a large casserole with 6-8 servings and a mini casserole with around 2 servings which I froze(unbaked.

Thanks again Tyler for another first class, authentic meal!

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This is a fantastic dish! The spicy sauce alone is worth the work. Save yourself some time and convection roast or bake the eggplant on a large 1/2 sheet in the oven, turning it to brown on both sides. This allows you to do more in less time.

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I always pull out this recipe in the fall when I have tons of my own grown plum tomatoes and eggplant ... I just always laugh when I read the prep time: 20 min ... really if anyone can make this recipe in that quick of a time PLEASE tell me how you do it ... just getting the eggplant ready and sauteed is over 45 minutes ... plus make the ricotta, sauce etc ... this takes a good 1 1/2 hrs if not longer and that's just when ya pop it into the oven ... this certainly doesn't take away from this delicious recipe it's just takes a lot of time ... not the 20 min it states ... mine is in the oven now and smelling quite delicious