Contest-Winning Eggplant Parmesan
Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
Reviews
Very tasty, it's great when you can brown and bake instead of making a mess of the stove top. I'd make this again, Also l used fresh mushrooms and fried them first. Janet VFE
I have never been so disappointed in a recipe that I have felt to comment, but here I am now. First, panko is too heavy for this or any eggplant recipe. Next, it was as dry as dirt and way undercooked at 30 minutes. Also, please don't use medium as a descriptor for ingredients. List the weight. Looking for a way to save this 2 hour effort. Drench it in another jar of sauce and cook another 30 minutes?
Some of the proportions on this are just wrong. It took me 5 eggs and 2 jars of sauce, for one. And pretty much 2/3 of a container of seasoned panko. Prep time is far longer than 40 minutes-- the baking time for the slices was alone well over an hour. Basically, you are not saving any time by baking the slices, and they do not turn out as beautiful as if you pan-fried them in olive oil. I suppose it is healthier, although olive oil is pretty good for you. Anyway, that said, it went together pretty well, and tasted good. I ended up using my used panko crumbs from the breading on top of the casserole.
This recipe sounds lovely but I was wondering weather I could use something else to replace the mushrooms?
This is so delicious! We love the healthy aspect of not frying as well. I used fresh mushrooms this last time since I had a bunch that needed to be used. I sautéed them in a non stick skillet to soften, then added the herbs. I split this into two 8 x 8 pans so I can freeze one. With that I use a little more sauce on the bottom. I also used one large eggplant instead of three medium and it filled the pans.
I like this much better than frying the eggplant. My husband and I love Eggplant Parmesan but try to avoid fried foods, so this is perfect for u.
Followed the recipe exactly and it was delicious, I'll definitely make this again. However, I gave this four stars because I think it requires just a few small tweaks - The recipe didn't call for quite enough sauce; next time I'll use about a cup more than it calls for. I also recommend salting the beaten eggs to add a little more flavor to the eggplant slices. I would also go a little hotter with the oven, about 375 should do it. Finally, I also recommend sprinking a little extra parmesan cheese on top before putting this in the oven. Otherwise, it is a great recipe. Thank you so much!
A quick, 'short-cut' version that's very good! I also flour my eggplant slices before the egg wash. Then broil the breaded slices on each side for 2 min before assembling. As for salting, soaking, I personally don't (my Italian family will cringe at that :D) if you don't want bitter, make sure you're buying fresh and don't select (overgrown-large.) The striped eggplant is the least bitter.
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Loved baking instead of frying slices. Very good