Jamie Oliver's Eggplant Parmesan

Love this recipe, it's delicious. I've made it a few times. It freezes well. I have cut down on the amount of olive oil on the eggplant by putting aluminum foil on the baking sheets and spreading olive oil over it with a brush. After placing the eggplant on it, I put olive oil on the top side of the eggplant. Works fine, tastes the same but less oil.

I've made this dish twice now and, just like other posters here, it was completely gone by the end of the meal. The first try, although it was really good, everyone agreed it needed more cheese. So the next time around I used pecorino romano which has a little stronger flavor. Also added fresh thyme along with the fresh basil. Turned out great!

This recipe is amazing. One of the tastiest ways of having eggplant, however I found the sauce a bit light. The second time I made it, I added a hit of red wine when making the sauce and it was amazing!

Very nice recipe, but not fabulous. I couldn't help myself: I added a layer of mozzarella cheese on the top.

I have made this recipe 4 times this summer and my husband and I just love it. I have tried this with layers of eggplant and zucchini as well as just eggplant. Each time I made my own sauce with fresh tomatoes, garlic, dried red pepper flakes and red wine. One review suggested Romano Pecorino Cheese and instead of Parmesan and to add extra cheese. I totally agree. This recipe can be make ahead as well is great for leftovers.

Loved this! I followed the recipe exactly, even using the vinegar in the sauce (which seemed weird to me), but the result was delicious. Finally, an eggplant parm recipe that isn't swimming in oil. The only thing I would suggest, and which I will do next time, is using fresh bread crumbs instead of the dried ones, which it looks like they did in the photograph that illustrates the dish. Fine dry bread crumbs create an odd texture.

You can brown the eggplant on both sides if you preheat the pan to 450 and brown on the bottom shelf of oven.

This was absolutely delicious!

You don't have to tell me twice to add more cheese to anything. I read the reviews and took their advice. :)

The only difference for me would be to leave the sauce uncovered. It was too watery for me even with the baking aspect. That's a personal preference thing. I did uncover halfway through, but it wasn't enough. I would suggest cooking uncovered on the same medium-low setting for maybe 25 minutes.

This recipe is terrific. The only change I made was that I added about 6 oz. of some sliced fresh mushrooms to it before it all went into the oven. The chewiness of the mushrooms was a nice complement to the eggplant.

Woke up this morning and when I wandered into the kitchen, I could still smell the aroma of this wonderful dish.

The extra cheese is important, and since we are just starting Hatch Green Chile time here in Texas, I added a layer of roasted chiles to the dish. Fantastic taste, and a little kick too. This is a terrific meal.

Having grown up on fried eggplant slices in my eggplant parm, I have for years resisted all other versions as "inauthentic." How foolish. First, in Italian farmhouses where this dish arose, folks were more likely to roast than fry - because it's cheaper and easier. Second, when it is roasted you can really taste the eggplant. This recipe is terrific. My variation is to grill the slices with just a tiny bit of apple chips. Just a bit of smoke, not too much. Very nice.

Add some red wine while cooking the onions.

After the tomatoes are nice and tender and you've added the basil/oregano go ahead and immersion blend the sauce so the red wine vinegar acts as an emulsifier for the olive oil that's already in the pan.

I used Locatelli cheese for the dish, interested in how it would go with Grana Padano.

My girlfriend, who is from a very Italian family, said that her mother probably would have smacked her because she likes it better than moms.

Heeding earlier comments I used more cheese-1 1/2 cups of parmesan and pecorino romano. It was delicious! Because the cheeses are salty I will not add salt to the sauce the next time.

Very tasty and light. After reading the other notes I added a dollop of anchovy paste and a spoonful of capers. I used crushed tomatoes and didn't have a problem with too much liquid.

I found this recipe on the web yesterday and made it last night with eggplant delivered in yesterday's CSA basket. I hastened the process by using a store bought organic basil tomato sauce and added some fresh grated mozzarella in addition to the Parmesan. It was absolutely delicious. I intend to use the left overs by incorporating them into tonight's risotto...or perhaps a pasta.