Eggplant Parmesan from Essentials of Classic Italian Cooking (page 494) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachaelsb on March 10, 2024

    Classic. Seconds for everyone.

  • Zosia on September 04, 2018

    Flavour was outstanding but I did find it a little too oily for my taste.

  • purrviciouz on August 28, 2018

    I loved the simplicity of this dish and the summer flavors shone through. I will definitely make this again. It made great leftovers.

  • Rinshin on July 07, 2018

    First time peeling eggplant for making eggplant parmesan. Made half the recipe but used the full amount of tomatoes since we like tomato rich taste. To come up with the 1 1/2 lb eggplant portion, I also had to use Japanese black and thin skinned narrow eggplant along with the standard eggplant. I agree with Delsy, I think mozz part can be reduced and parmesan increased. I had no problems with the greasiness or heaviness from the eggplant slices made this way and loved the smooth taste coming from skinned eggplant slices. Marcella calls for 20 mins at 400F (to check and get rid of any water coming from eggplant - mine had no water problem) and additional 15 min. I checked at 20 min and decided to pull it out because it was done and nicely browned and soft throughout. I love this method with some modification and this recipe will finally replace my fav recipe I've been using for 40 years from another source. Photo added.

  • pappaslauren on June 28, 2018

    The best eggplant parmesan that I've had. I used more tomato than the recipe called for, since we served this with pasta and I wanted a little extra sauce. This will be my go-to recipe for this dish.

  • jodies on January 28, 2018

    Stellar version of this dish.

  • Delys77 on November 05, 2013

    Pg. 494 Overall the result for us was good but not great. The prep of the eggplant (peeling, salting, frying) was quite complex and yielded a product that was quite oily and therefore very heavy. I also think there is too much mozzarella and not enough parm. I do however think that the restrained use of tomato does allow the eggplant to shine through, but the overall dish was simply to heavy for our tastes.

  • nicolepellegrini on October 05, 2013

    This is the only way I will prepare Eggplant Parmesan. Pure perfection.

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