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“Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable.” —Dottie Kilpatrick, Wilmington, North Carolina
Nutritional Facts 1 piece equals 562 calories, 38 g fat (14 g saturated fat), 138 mg cholesterol, 778 mg sodium, 31 g carbohydrate, 7 g fiber, 29 g protein.
Originally published as The Best Eggplant Parmesan in Taste of Home October/November 2010, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 27, 2012 by alfoa
5 stars for taste, 2 stars for the recipe itself. Some things should have been made more clear to avoid frustration. For example, the amount of eggplant was double what I needed. I had to cut them into 1/2 inch rounds, because to cut them lengthwise is not only strange (never seen eggplant parm that way), but the slices would be hard to dip into the ingredients later. Also, instead of adding seasoning to the breadcrumbs, why not just use italian flavored breadcrumbs. And instead of measuring out the flour and breadcrumbs, just start with a small amount and add as needed. I ended up throwing out a bowl of flour and another bowl of breadcrumbs. But, as the other reviewers said, it is a wonderful dish and I will definitely make again. Should be easier next time now that I am aware of the nuances of the recipe.
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Reviewed on Oct. 05, 2012 by mymyla
One way to significantlyy cut down on prep time AND make it healthier is to skip frying the eggplant and broil it instead. I have been cooking my parm thi sway for years. Slice it, lightly salt it, let sit for water to accumulate, then wipe dry with paper towels. Brush with olive oil and broil until just golden. You have to watch it carefully so as not to burn it. Lower the broiler rack. It will save you an hour! (and hundreds of calories...I promise, no one will know!)
Reviewed on Aug. 01, 2012 by 5xamom
Oh my goodness, I was getting frustrated while I making this because it was taking sooo long- but after the first bite, I was thrilled I made it!! Well worth the work! I absolutely loved it!! So did my family! My husband absolutely does not like eggplant at all. We didn't tell him what he was eating- he thought it was lasgana. He had seconds and then we told him. My one son hates vegetables, but will try somethings. He loved it, too! Even my fussy 11 year-old ate every bite!! We will make this again!! Thanks for the WONDERFUL recipe! It was WORTH all the work!
Reviewed on Dec. 23, 2011 by lildementedchef
yumm made a lot lol
Reviewed on Nov. 14, 2011 by PCAZ
We are not eggplant eaters, but since I planted some eggplant I thought I'd better figure out how to cook a recipe we would like. This one caught my eye because of the capers - we LOVE them. I found the time long to make this - but what the heck - I was free that day and BOY was it worth it. My sister & I were sharing so we put in containers & froze some. Hope they come out OK. We added only 2 things, because my husband likes meat, so we put in a couple of hot italian sausages crumbled up, and I don't seem to have good luck with bread crumbs sticking so we used a tip we heard and added a couple tablespoons potatoe flakes to the bread crumbs. WOW - did that every help - OH and we also used half panko crumbs and half bread crumbs. ANYWAY - HOORAY - IT is a WINNER for us.
Reviewed on Nov. 03, 2011 by carolanne1210
This is almost identical to my ages-old recipe, but I never thought to add olives and capers. Inspired idea...delicious!
Reviewed on Aug. 06, 2011 by acosully
this was my first time cooking with eggplant and it was so delicious that it earned me a facebook shoutout from my brothers :) making it again tonight for my bosses, thats how confident i am in the amazingness of this recipe!
Reviewed on Apr. 22, 2011 by rustedgold1
My family loved this recipe and i will certainly make it again when time allows! It's delicious!
Reviewed on Apr. 18, 2011 by Egavas21
I LOVE this recipe! Trying not to eat it all up. I made one casserole. I used Ragu instead of making the sauce. Looking forward to making again.
Reviewed on Jan. 10, 2011 by youweremyfav22
I also just made half of the recipe and it was so delicious! If you do decide to make just half I think only getting one eggplant is enough. Instead of cutting it length wise we cut it into circles and we ended up not needing the other eggplant. Other than that we stuck to the directions and were VERY pleased with the outcome. I am not a beginner cook but surely am not a great chef but that being said, even though this does take a little more prep time than usual, it is not difficult. This is sure to be a crowd pleaser at any meal!
Reviewed on Dec. 17, 2010 by raceywlf
wow! reading all the reviews, I can't wait to try it. I'm so glad I found it. thanks
Reviewed on Nov. 23, 2010 by Kimberlykirby
Absolutely delicious! It's not my normal "quick" dish, but it is well worth all the effort.
Reviewed on Nov. 15, 2010 by tlmtigger
It was totally awesome!
Reviewed on Nov. 05, 2010 by 2ponds
this eggplant parmesan is SOOOOOO Good!!!!
Reviewed on Oct. 07, 2010 by Dulche
This was truly the best! It does take a lot of time, but it is worth it!
Reviewed on Sep. 29, 2010 by walter22
A truely delicious recipe. I made a half recipe as there are only 2 of us. It takes a little time to make but my wife and i thought the dish had a great texture and outstanding flavor well worth the effort. Will definately make again.WalterMyrtle beach, SC
A truely delicious recipe. I made a half recipe as there are only 2 of us. It takes a little time to make but my wife and i thought the dish had a great texture and outstanding flavor well worth the effort. Will definately make again.
Walter
Myrtle beach, SC
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