Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
In creditable! I haven’t tasted “Italy” since I returned in 1961! I am now inspired to return, when, COVID is under control. I followed the recipe to the letter! Including, going to my Italian gourmet import store, for the cheese and tomatoes. Lucky for me, they had fresh basil also! I did use 5 cloves of garlic rather than one! No true Italian would accept one clove of garlic! The San Marzano tomatoes are a must! It’s all I’ll ever use in my cooking going forward. This was an awaking to my Italian cooking! I can hardly wait to try the Lasagna!
Have fun, Garry, and keep on cooking until you get back to Italy!
this was one of the best thing I have ever made! My wife could not stop eating eat. She loved it and my son also loved it. It takes a while but is well worth it. Doubling the sauce is a must.
Amazing! Restaurant style good!
This is excellent recipe! delicious!!
I added 28 oz of crushed tomatoes and 28 oz of ragu and put eggplant over a bed of spaghetti. Use a skewer to hold together
Love it!Wonderful recipie, popular with friends
Fabulous recipe it came out perfect and delicious!!!
Horibble! So salty!!! It ruined our dinner….I should have used the old greek recipe!!! And so dry, it needed more sauce…such a disaster recipe!!!
Fantastic flavor. Only change had to make – the sauce did not make enough for two eggplants ; I had to cover mine with an additional jar of basil spaghetti sauce. Other than that, fine recipe.
Hi. I made your eggplant parm today and was confused about something. The ingredient list calls for grated Parmesan but within the recipe it uses shredded Parmesan. The pictures show the use of shredder. May I ask which it’s supposed to be?
Hi Amelia, that’s a good question. The real question, then, is what’s the difference between grated and shredded cheese? This is something I’ve always wondered myself, and I can’t find a hard and fast answer from any cooking authorities after a quick search. But in this recipe, “shredded” means in shreds, just like the cheese in the how-to photos above. Using the kind in tiny bits should work fine, too. In this recipe, being totally exact is not vital, thankfully. Hope that helps!
My sister gave me some eggplant so i started looking for a recipe and came across this one. I made some changes. I added a can of tomato sauce because I knew that 1 can of tomatoes wouldn’t be enough. I used shredded cheese instead of slices. It is time consuming what with having to let the eggplant sweat out the moisture, then dredging and baking the eggplant beforehand. It smelled really great and looked just like lasagna. My mom tried it first. She said it was good and she’s a tough critic. I thought it was really good and tasted like lasagna. Not something i would make regularly and only if someone gave me the eggplant but i would make it again. It’s a thumbs up!
Thank you for this wonderful recipe.It took a bit of time, but all good things do.I doubled the sauce, who doesn’t want leftovers.It is delicious.
Delicious, but time consuming. The advice to salt and let the eggplant sweat out some liquid (then pat it off with paper towels) and to pre-bake the eggplant made for an excellent texture.
But, caveats: I ended up adding a can of tomato paste to the sauce because I could see it wasn’t going to be enough, then had to add another half of a large jar of pre-made spaghetti sauce for the top layer because I ran out of sauce anyway (looking at her pictures, she’s skimpier than I was on the bottom layer of sauce).
I also needed another egg and a LOT more flour, bread crumbs, and parmesan cheese than is listed in the ingredients.
Although the results were delicious, I won’t make this again unless I have all afternoon, because it just takes a lot of time.
This was great. Not soggy at all! My whole family loved it. The dehydration prep may seem like alot but totally worth it!
Tasted great! To make it a bit more vegetarian firendly, I swapped out the eggs for a chickpea flour mixture and it was AMAZING!!! Loved the flavours, textures, and everything about it. It was my first time making this and everyone in the family loved the dish! Definitely will be making this again.
I’ve made eggplant parmesian in the past, but this recipe is the best! I will keep this recipe for the future. I especially like the baked version of the eggplant slices. It makes less mess and easier cleanup. My family all liked this recipe. Thanks!
Great recipe. I’ve never made eggplant parmesan but this recipe was super. I followed it to the letter and it turned out perfectly.
I loved this recipe. Eggplant parmesan is one of my favorite dishes, but I have never tried to make it at home. I have to say, this recipe is as good as any eggplant I have had at my favorite Italian Bistro. Will definitely make again and again!
I have never reviewed an online recipe before but this was a game changer. My daughter and I have committed to at least one meatless meal per week. I bought three beautiful small eggplants at the farmers market on Sunday with the intention of try an eggplant parm recipe for the first time. When reading through the recipe my first thought was that it was a bit labor intensive and I almost did not follow through. But, I am a pretty good home cook, so say friends and family, so I rolled up my sleeved and dove in. Like most things in life, once you commit to a thing, it all works out. This was absolutely awesome! So says my daughter who also said I need to make sauce from scratch from now on! As always, I seasoned to my taste, adding some warm spices to the sauce and loads of garlic. Can’t wait to have the leftovers tomorrow. Leftovers always taste better. This is definitely in the rotation! Thank you.
Wonderful, Beverly! Have fun making more meatless meals with your daughter.
Loved it the first time so much that I’m making it again tonight! Hubby loves it! Got a gleam in his eye when I told him we were having it again! By the way, I am a basically lazy person who followed all the directions except that instead of making the sauce, I used a jar of store-bought sauce… still super delicious!!!