Eggplant Parmesan
Show: How To Boil Water
Episode: Veggie Delight
Rate This RecipeRead users' reviews (194)
- Recipe categories: Cheese, Mozzarella, Ricotta, Vegetables, Tomato, Eggplant,
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Average Rating:
Total Reviews: 194
Showing 81-90 of 194
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By zcolorado_8597604
Emporia, KS
on September 09, 2008
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This is one of the best recipes I have ever made. It is definitely intermediate in difficulty, but SO worth it!
By pejmclark_10928336
Eastham, MA
on August 15, 2008
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The recipe is great - even without the normally required 1 day rest for most Italian recipes.
I did not need as much eggplant as was called for - the pan was full with 2 layers.
A nice amount of heat!
By edvetter_10915953
Armona, CA
on August 13, 2008
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Followed receipe completely. Had wonderful flavor, was a little watery. Next time would peel egplant, skin was a little tough. Need to salt eggplant, let sit 1 hour, all bitter liquid drains away. Everyone didn't beleive they were eating eggplant!!
By sarabrola_10633867
Virginia Beach, VA
on August 10, 2008
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This is the best eggplant parmesan I have ever had. My husband, who is from an Italian family of great cooks, loves this! It is better than even the best Italian restaurants I have been too! Thanks Tyler!
By alina0809
Greenlawn, NY
on August 03, 2008
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I was very disappointed. The amounts used for the actual dish are too much, it could not even fit in the baking dish (too much eggplant, WAY TOO MUCH of bread crumbs, too little of ricotta cheese etc. Taste was just O.K Was not worth the time invested.
By michellejhum_10...
Waukesha, WI
on July 04, 2008
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While entertaining, I had forgotten that my vegetarian friend does not particularly enjoy eggplant. I told him it was a vegetarian lasagna and he absolutely loved it (even asking for the recipe! This was an absolute keeper.
By BLOVE
Waterford, CA
on May 06, 2008
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My husband and I was so excited about this recipe. It didn't turn out the way we wanted it. It was good but not as good as we thought it should be. We tried a little taste of eggplant after it was fried and that tasted so good. I will fried up eggplant that way again. But I don't think that I will make the recipe again. I might try to redo the recipe a little for our taste. To much ricotta for us. We thought it needed to have a little more crispness to it.
By Courtneyk1221
Pearland, TX
on March 20, 2008
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I made this last night for my mom's birthday (she requested eggplant parmesean. None of us have ever had it like this, but it was absolutely amazing, and tons of food!! My sister and I both got in the kitchen to make this dish. I do not think that I would have liked doing it alone. There is a lot to do. But it was a good time in the kitchen and my mom was amazed!!
By cmelliott55_9780407
Naples, FL
on February 19, 2008
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This dish was a hit! It was fairly easy to make ( prep time is more like and hour, not 20min. Everyone loved it at the party i took it to.
To save time with making this dish i bought store bought sauce. I also added garlic salt to the ricotta mixture. Also be sure to buy good EVOO, don't get the cheap stuff, that will make a huge difference too.
Enjoy!
By terriqp_5761750
Port Townsend, WA
on February 09, 2008
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This is not a quick dish to make but it is certainly worth the effort. I took a few short cuts which are: Basil pesto in the ricotta mixture and dabbled in. Ready made seasoned breadcrumbs. Pre-shredded cheese(if you're pressed for time. I also salted the slice eggplant and then rinsed and dried prior to the breading and frying process. The sauce is excellent, make sure to use the San Marzano tomatoes, they are the best. Great dish, makes a huge amount.