Comments on: Meatless Monday!: Baked Eggplant Parmesan

By: The World’s Most Amazing Eggplant Parm « Our Backyard

The World’s Most Amazing Eggplant Parm « Our Backyard — Sat, 15 Oct 2011 21:25:23 +0000

[...] had in turn taken the recipe from Cook’s Illustrated, The New Best Recipe, as seen on Ezra Pound Cake. So the recipe is making the rounds on the blogsphere, and for good reason. It is the only way to [...]

By: Tomato, To-mah-to | The Contessa-Curessa Project

Tomato, To-mah-to | The Contessa-Curessa Project — Wed, 31 Aug 2011 14:09:37 +0000

[...] and yes, I had to go to the farmers’ market to buy more tomatoes.) I used the marinara on Eggplant Parmesan, and we gobbled it all [...]

By: colleenbaketivities

colleenbaketivities — Wed, 01 Jun 2011 00:06:04 +0000

I just picked up some eggplant at the store and knew you'd have a fantastic recipe for me to follow! I've been following your blog for a few months now and have enjoyed reading about your Meatless Monday adventures!

By: rita

rita — Sat, 21 Aug 2010 01:27:39 +0000

Made this for dinner tonight; my husband and I loved it. Subbed in my own homemade marinara (I'm slightly partial) and we couldn't get enough of the whole dish. Thanks for the detailed instructions, everything turned out perfectly!

By: strangie

strangie — Sat, 12 Jun 2010 16:16:34 +0000

Another reason to sweat the eggplant is that it draws the bitter juices out, giving the eggplant a smoother, richer less bitter flavor.

By: Smilesback

Smilesback — Wed, 10 Feb 2010 20:15:47 +0000

Funnier than heck, stamps and postal clerks! Here is my tip – if you like crunchy eggplant parm. Cut slices thick, do not peel, do not sweat. Dip in scrambled egg, coat with bread crumbs, broil until dark, do both sides. Follow same recipe, place mozarella first then dabs of spicy seasoned tomato sauce, and make as many layers as you have eggplant. Top cheese or remaining bread crumbs. We likes em crunchy – even plain.

By: Yum! « My blank page

Yum! « My blank page — Sat, 12 Sep 2009 16:44:09 +0000

[...] Channeling my inner domestic goddess | Leave a Comment Ezra Pound Cake has had a string of recipes that I immediately added to my ‘To Make’ list, but when I saw her recent post about [...]

By: Linda

Linda — Mon, 07 Sep 2009 21:09:30 +0000

Hi, I made this eggplant parm this afternoon. It is very very good! My husband said it was the best eggplant parm he's ever had! :) I used two 9X13 glass casserole dishes lined with tin foil instead of pans, so clean-up was a snap, plus I re-used one of the dishes to bake the eggplant for the second round in the oven. I also used whole wheat panko breadcrumbs as they were all I had. Very yummy. BTW, I found your blog on TasteSpotting, which is my first stop for recipes these days! Love your photos too! Thanks for the recipe!

By: Louise

Louise — Tue, 25 Aug 2009 21:28:59 +0000

I made this recipe last night. It look beautiful and tasted yummy. I baked it in a pasta dish. Next time I will use a SILPAT on the cookie sheets to bake the eggplant instead of oil (not that it tasted oily, I just want to reduce the fat). I also want more tomato sauce. I left my sauce a bit chunky and used shallots instead of garlic. I just do not like the taste of garlic. Thanks for the good recipe.

By: Tara

Tara — Mon, 24 Aug 2009 20:27:54 +0000

yay! thanks for posting this! the hubs and i were just talking about finding a baked eggplant parm recipe and now i don't have to search any longer!