New This Month

Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.

Source: Martha Stewart Living, March 1997



Cook's Notes

When making the balsamella sauce in step three, the flour-and-butter mixture will seem very dry until you add the milk; then it will become creamy and smooth.

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How would you rate this recipe?
  • kiraz44
    4 JUN, 2013
    I am Turkish and there is no cheese in Karnıyarık, never! If you ever happen to be at a place which serves karnıyarık with cheese on top, run away from that tourist trap.
  • grrlTravels
    15 AUG, 2010
    We made this tonight and loved it. It's a pretty good low carb substitute for the eggplant parm with breaded and fried eggplant if you make a few minor adjustments. Recommended by my family.
  • busrabu
    24 JUL, 2009
    this is a turkish food and its name is "karniyarik".
  • Fabulicious
    19 MAY, 2009
    I have added fresh oregano to the recipe. Also, I replaced the balsamella sauce with sour cream and it turned out great !
  • Genevieve_US
    5 AUG, 2008
    Me, again. I forgot to say I used only one 28 oz can of Italian plum tomatoes and everything else remained the same.
  • Genevieve_US
    5 AUG, 2008
    I enjoyed making this recipe. It's easy and lt's image looks good, too. If you need to, you can make the recipe with one eggplant, mix the fried eggplant and with enough of the tomato sauce to bind plus a little more. Continue the recipe - you can freeze the sauce or use for pasta. It is delicious sauce. I used Trader Joes Italian Plum Tomatoes w/Basil. I'll have pasta tomorrow. (Maybe top it off with the left over balsamella (which I added the parmesan cheese).

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