No ImageEggplant Parmesan

Did you make it? Rate it!

  1. garry

    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!

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  2. James

    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.


  3. Bjorn

    Amazing! Restaurant style good!


  4. Phill

    This is excellent recipe! delicious!!


  5. David Basara

    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


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