Eggplant Parmigiana from The Home Cook: Recipes to Know by Heart (page 95) by Alex Guarnaschelli

Where’s the full recipe - why can I only see the ingredients?

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

  • danlaik on July 26, 2021

    I'm obsessed with this recipe. It's totally unhinged. Three onions? Two tablespoons of pepper flakes? I thought at first that this was simply a poorly edited recipe and that there were typos here, but I found a video called "The Best Thing I Ever Made" in which Alex herself makes this exactly as written ON CAMERA. So now we know that this dish is half onion and Alex Guarnaschelli meant it to be that way. I've also never seen a tomato sauce made where you don't even break up the tomatoes, but to each their own. One significant difference in the video, however, is the reduction of the pepper flakes to one tablespoon. Fair. This recipe feels like a fever dream. Surely I didn't possibly make this in a braindead moment three years ago. I would try again just to make sure that this is real, but my household has banned me from making eggplant parm ever again. Also, my boyfriend now has PTSD and rants at me if he sees me putting pepper flakes in a tomato sauce.

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