Eggplant Parmesan
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Mark
Absolutely perfect.
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Carla
This was awesome!! Going to make it again this week.
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Nancy
My husband is an eggplant Parmesan fan and I have tried many recipes over the years. This one is the best! Baking the slices instead of frying brings out the eggplant flavor – so much tastier!
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Elise Bauer
I’m so glad you like the eggplant parm Nancy!
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Melinda shock
Absolutely wonderful! I loved it. Will definitely make again!!
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Tracie
Loved this! Takes some time but overall pretty easy to make. I sautéed some onions before adding garlic and tomatoes to give sauce a little more flavor.
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[email protected]
Do you dab off moisture from eggplant with paper towels?
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Sheila
Yes!
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Tina
Look no further for an eggplant parmesan recipe, THIS IS IT! I have used zucchini as well and it’s superb! I break this recipe down into a two day process, up to baking the zucchini and then putting it in an airtight container WITH paper towels in the bottom and between each layer and refrigerate til the next day when I make the sauce, assemble, and bake. The sauce is simple and assembling is quick! I’ve added fresh spinach layers to this adding nutritional value.
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susanklink
Loved it. Third time making it. Wonder if you could do the dredging process first, then bake it, but continue the rest of the process the next day? Would it get soggy? Just wondering as it does take some time to make, but soooo worth it!! By the way, i make my dish with gluten free bread crumbs.
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Carrie Havranek
Hi Susanklin! Actually, you could make the whole thing ahead of time, cover it and stick in the fridge the night before, and put it in the oven the next day. That might help with prep? Thanks for your question!
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Tina
I have done this with zucchini, storing baked zucchini in an airtight container with paper towels on the bottom and between layers and refrigerated. Worked great! ( I did skip drizzling with oil before baking as well.)
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jack bower
Best recipe I have tried yet. Used jarred sauce instead of scratch marinara.
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Eileen
Should I bake and then freeze or freeze and then bake
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Carrie Havranek
It depends. You can always freeze leftovers after you’ve baked this dish, or you can freeze it, unbaked, and just bake it for a little longer when you’re ready. Thanks for your question, Eileen!
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Elaine
I would like to know why you did not include breaking up the tomatoes early in the recipe. I usually do, but since the recipe did not call for it, I didn’t. After the sauce had been cooked, the tomatoes were too hot to break up efficiently, so I ended up with lumpy, tomato sauce. It is hard to spread lumpy sauce. I was not impressed with that part of the directions.
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Elise Bauer
Hi Elaine, good point, thank you for the suggestion! I’m sorry that wasn’t clear. I’ve clarified this step in the recipe.
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JPR
Made this for the second time. The first followed the recipe. Rave reviews. The second time, less eggplant so halved the recipe. Added prepared quinoa to the layers. Added protein. Fabulous! Great Recipe. Great base.
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Elise Bauer
What an interesting idea to add quinoa JPR! So glad the adaptation worked for you. Thanks for letting us know!
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Gloria
This is the second time I’ve made this and its amazing. My thirteen year old loves it. We both had seconds. Will definitely become one of our weekend favorites.
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Elise Bauer
I’m so glad you liked it Gloria!
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Kelly
Delicious! Not a quick weeknight meal. Save for the weekend or when you have an entire day to dedicate to it. Worth it! Only change would be to double the sauce and possibly add a pinch of sugar to it. My husband thought it was a bit tart. Great recipe for the in season eggplant.
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Sharon Van Horn
So delicious! My husband, a complete meat lover, declared this a winner. And it reheats very well. A bit time consuming, but well worth the time. I will definitely make again.
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Elise Bauer
I’m so glad you and your husband liked it Sharon!
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Super tasty, but two suggestions. First, if you are going to swim the eggplants in sauce (like a lasagna), then you do need to double the sauce recipe. But if you just spoon a big dollop of sauce on each eggplant disk, then this is exactly enough. Second, do NOT add any salt to the sauce. The eggplants will have a lot of residual salt from drying them that does not wipe off, and you risk making the dish salty.
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Very tasty but needs way more sauce. I added another whole jar of store bought marinara sauce which made it turn our beautifully. Fed 7 with lots of left overs. Many went back for seconds. Baking the eggplant is the way to go.
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Absolutely wonderful!! I can’t attest to the sauce because I make my own but it came out perfect. My husband who’s difficult to please in the kitchen couldn’t stop raving about it. Baking the eggplant is key! Thanks for sharing with us :)
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I think this is a decent recipe with decent instructions, but did not create near the amount of sauce I wanted. In fact, this is much less a sauce and more just tasty tomatoes. I am need up running out to buy two jars of marinara sauce to put in it.
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I made this today and it turned out perfect! My husband who is very hard to please loved it! This will be an addition to my recipe collection. Thank you.
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