Eggplant Parmesan

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.

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.

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!!!