The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 10, 2009
I almost got knocked over when this came out of the oven. Hubby loved it and ate more than half the pan (and he doesn't usually like eggplant). Will def make again. Thanks!
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Cooking Level: Intermediate

Home Town: Monroe, New York, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 3, 2009
This was so yummy! My husband and I loved it! I didn't have much parmesan so I used a little more mozzerella. In total, I used less cheese than the recipe called for though. I didn't have any fresh tomatoes so I used half of a can of diced tomatoes with the juices drained. I cooked the onions, garlic, and spinach for about 7 minutes although it says just a few minutes. We will definitely be making this recipe again. Super easy and super delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 25, 2009
made this for dinner tonight with baked pork chops. i;m trying to stay away from bread crumbs and fried .this was perfect i cut the cheese a little but would not hesitate to serve it to company
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Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.33 star rating.
Reviewed: May 20, 2009
Aww I was so excited that this recipe was rated so high. I made it yesterday for the family and nobody liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 25, 2009
This recipe was fanTAStic!! Though I made the mistake of greasing the pan a bit too much because I thought the eggplant would stick. Also, I didn't have spinach (I know, an important part of the recipe), BUT I replaced it with green beans. Still, the turnout was aMAzingly delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 25, 2009
Caveat: I don't like eggplant. But I got one delivered in my weekly vegetable co-op. That said, this recipe made it, well, not so bad! In fact, I had two helpings. I made a couple alterations - sweated the eggplant with salt, left out the spinach cuz I didn't have any, subbed out firm, crumbled tofu for the ricotta and subbed part-skim mozzarella for the regular mozzarella. It was actually pretty good, and surprisingly filling! I can't believe how low in calories/fat it turned out to be. Thanks for the recipe - will pass it on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 2, 2009
This is the eggplant recipe that is sooo good! I used 1 package of frozen (thawed & strained) spinach, minced garlic in a jar, and a can of diced tomatoes (drained). I also used cottage cheese instead of ricotta. Regardless, it turned out awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 25, 2009
Tasty - I added zuchini as well, roasted it along with the eggplant and layered it in the bake, yum yum. Next time may add red peppers too. I used feta instead of ricotta, cheddar instead of mozerella, nice and cheesy and the pasta sauce added just the right flavor. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 18, 2009
I made this for dinner tonight. Hubby and I think that its pretty yummy. The only changes I made was instead of brushing the eggplant with oil, I sprayed some crisco on it, and also added 1/3 c cottage cheese to the ricotta cheese mixture, and instead of fresh spinach used a box of frozen spinach. My only complaints about it was that the eggplant didn't seem completely cooked, and there was a lot of liquid at the bottom of the pan. Overall though, I'll definitely make again. =)
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Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 16, 2009
This recipe was great. I have to change my diet for health reasons and need to find recipes that are gluten free,,,this is going to be one of my favorite dishes from now on. I didn't have the spinach, which was fine, but it was so easy to make and turned out great.I brought it to my sisters for mothers day and it all went. I personally had it with a salad on the side and had to have seconds LOL. To me, it tasted just like eggplant rolatini which I love,,minus the calories from frying and minus the breadcrumbs that I can't have. Thanks so much for this recipe, it's a keeper!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 4, 2009
This is a great dish as an alternative to "fried" eggplant. The things I did differently are 1) I sauteed the onion and garlic and add the Italian seasoning to them, 2) used 1 can diced tomatoes without chilies with the liquid drained, 3) used 1 pound Mozzarella cheese and 4) used a small jar of spaghetti sauce. My husband actually ate 2 servings and we ate the rest for dinner tonight. This will become a regular dish in our house. I will defintely make this again & again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 1, 2009
This is an excellent recipe. Even though I made a couple of substitutions because of ingredients on hand, it came out delicious. I will definitely make this again.
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Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 27, 2008
Incredibly good and easy. Prepared as written, and everything was just the right texture. Very good vegetarian dish. We served with some pasta on the side.
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kat

Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 24, 2008
This was great. A definate keeper. Only thing i changed was that i made a homemade marinara sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 6, 2008
This is a really great way to have eggplant. It is really easy and low in carbs.
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Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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Reviewed: Oct. 24, 2008
My husband and I loved this dish. The only changes I made, were adding some salt to the eggplant slices along with the garlic powder, and using a 9/11 pan to assemble the dish (the eggplant slices were not enough to cover the bottom of 11/13 pan ). Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 6, 2008
My husband and I like this eggplant dish, but it was not appealing to the kidos, due to the eggplant and spinach leaves. Very flavorful.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 15, 2008
Very good!!!!
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 8, 2008
I find that if you layer everything like lasagna, it comes out better. also letting the eggplant soak in water with some salt for a few minutes helps take out the bitterness, but it was absolutely yummy I'll make this one of my favorites . thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 4, 2008
My husband loves eggplant, and I've been trying to find an eggplant parmesan recipe that works for both of us for years. This is the first one to get both of ours enthusiastic thumbs up. I followed the recipe almost exactly. My only substitution was for the pasta sauce because I don't buy those. I used a can of diced tomatoes instead, with most of the juice drained away. It turned out slightly runny, but that was my fault and didn't detract from the recipe at all. For us, the spinach really pulls it all together and gives it a fresh flavor.
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Cooking Level: Intermediate

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