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Reviewed Eggplant Parmigiana
"I made this recipe yesterday, and it was delicious! As others have stated, it is a labor of love, but so worth the effort. Probably the best eggplant recipe I have made at home. If any of you are sitting on the fence, this recipe push you right over into Team Eggplant for sure! I made a few modifications: 1 only used 1x large onion, since we are not big onion people. I also added the sugar to the onions and garlic... which I think helped - instead of adding to the tomatoes, but I can't be sure. 2 used immersion blender on the sauce, because we like the sauce a little less rustic. 3 let the sauce cook on the stove for 25-30 minutes. 4 to me, salting the eggplant is a necessity. my BF has befriended an italian chef/restaurant owner who says the secret to his amazing eggplant parm is salting the eggplant first. "
Reviewed Eggplant Parmigiana
"I made this recipe yesterday, and it was delicious! As others have stated, it is a labor of love, but so worth the effort. Probably the best eggplant recipe I have made at home. If any of you are sitting on the fence, this recipe push you right over into Team Eggplant for sure! I made a few modifications: 1) only used 1x large onion, since we are not big onion people. I also added the sugar to the onions and garlic... which I think helped - instead of adding to the tomatoes, but I can't be sure. 2) used immersion blender on the sauce, because we like the sauce a little less rustic. 3) let the sauce cook on the stove for 25-30 minutes. 4) to me, salting the eggplant is a necessity. my BF has befriended an italian chef/restaurant owner who says the secret to his amazing eggplant parm is salting the eggplant first. "
Reviewed Eggplant Parmigiana
"I made this recipe yesterday, and it was delicious! As others have stated, it is a labor of love, but so worth the effort. Probably the best eggplant recipe I have made at home. If any of you are sitting on the fence, this recipe push you right over into Team Eggplant for sure! I made a few modifications:
- only used 1x large onion, since we are not big onion people. I also added the sugar to the onions and garlic... which I think helped - instead of adding to the tomatoes, but I can't be sure.
- used my immersion blender on the sauce, because we like the sauce a little less rustic.
- let the sauce cook on the stove for a bit longer - around 25-30 minutes
- to me, salting the eggplant is a necessity. my BF has befriended an italian chef/restaurant owner who says the secret to his amazing eggplant parm is salting the eggplant first.
- reduced the amount of provolone and mozzarella. i'm *trying* to cut back on fat, but i threw that out the window when i made this recipe."
Reviewed Eggplant Parmigiana
"I made this recipe yesterday, and it was delicious! As others have stated, it is a labor of love, but so worth the effort. Probably the best eggplant recipe I have made at home. If any of you are sitting on the fence, this recipe push you right over into Team Eggplant for sure! I made a few modifications:
- only used 1x large onion, since we are not big onion people. I also added the sugar to the onions and garlic... which I think helped - instead of adding to the tomatoes, but I can't be sure.
- used my immersion blender on the sauce, because we like the sauce a little less rustic.
- let the sauce cook on the stove for a bit longer - around 25-30 minutes
- to me, salting the eggplant is a necessity. my BF has befriended an italian chef/restaurant owner who says the secret to his amazing eggplant parm is salting the eggplant first.
- reduced the amount of provolone and mozzarella. i'm *trying* to cut back on fat, but i threw that out the window when i made this recipe."
Reviewed Eggplant Parmigiana
"I made this recipe yesterday, and it was delicious! As others have stated, it is a labor of love, but so worth the effort. Probably the best eggplant recipe I have made at home. If any of you are sitting on the fence, this recipe push you right over into Team Eggplant for sure! I made a few modifications:
- only used 1x large onion, since we are not big onion people. I also added the sugar to the onions and garlic... which I think helped - instead of adding to the tomatoes, but I can't be sure.
- used my immersion blender on the sauce, because we like the sauce a little less rustic.
- let the sauce cook on the stove for a bit longer - around 25-30 minutes
- to me, salting the eggplant is a necessity. my BF has befriended an italian chef/restaurant owner who says the secret to his amazing eggplant parm is salting the eggplant first.
- reduced the amount of provolone and mozzarella. i'm *trying* to cut back on fat, but i threw that out the window when i made this recipe."
About Me
i like to cook. i really like cookbooks. i love cooking with my guy, for my guy, and for my friends and family. i have been known to make large batches of carnitas, eggplant parmigiana, mac n cheese, and other casseroles... for one... and then wonder who the heck is going to eat it all (and pray it is not me).
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