Reviewer:

BECCABELLE

Cooking Level: Expert

Reviewed: Sep. 9, 2010

Really good, but the proportions are WAY off. I only had 1 pound of eggplant, so I halved the recipe, andran out of breadcrumbs, sauce, and cheese!! I ended upwith a full 9x13 pan of eggplant! But very good and easy.

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Reviewer:

smart cookie

Reviewed: Sep. 8, 2010

very good....I forgot to peel the eggplant because i was in a hurry...I'd def. recommend peeling the eggplant before you bake it....very tasty recipe...everyone loved it~

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Reviewer:

mmholly0812

Cooking Level: Intermediate

Home Town: Charlotte Hall, Maryland, USA

Reviewed: Aug. 31, 2010

Absolutely DELICIOUS!! Didn't have enough mozzarella cheese and had to substitute cheddar for half of it, but it was still very good! Even my KIDS (who are 2, 3, and 5) ate it, so I was truly impressed! It's rare for me to find a recipe that makes my children and I equally happy!

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Reviewer:

CherryTree

Cooking Level: Beginning

Reviewed: Aug. 31, 2010

This was simply delicious. I liked the crispier taste of the baked eggplant over the fried (and more greasy) version.

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Reviewer:

DutchOrchid

Reviewed: Aug. 5, 2010

This was great! I had several little eggplants that I didn't know what to do with and this recipe saved them from being thrown out. I followed the recipe as directed (using olive oil to grease the baking sheet) and was pleasantly surprised how rich and 'meaty' it tasted despite being a vegetarian dish! Had the leftovers for lunch today and I must say, it reheated well. I'll definitely make this one again and again.

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Reviewer:

BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

Reviewed: Aug. 3, 2010

This is a very tasty (and easy) basic eggplant parmigiana recipe. As a previous reviewer stated, it is not necessary to peel the eggplant and the recipe works just as well. A great recipe to cut your teeth on and easily tweakable for those of us who just can't help but to put our own spin on a recipe.

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Reviewer:

superkarynfragilistic

Cooking Level: Intermediate

Reviewed: Jul. 22, 2010

I love this recipe. This was my first try at Eggplant Parmigiana and it was fabulous. I put some feta cheese on top with the mozzarella cheese. Great addition.

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