very good!

Really great! I used one can of diced tomatoes with garlic plus one jar of our favorite spaghetti sauce. Everyone liked it! We will make this a regular- thanks!

I forgot to "drain" the eggplant so that may be the problem. But even in the crispier corners, the eggplant didn't taste good. Topping was fine but eh. Probably won't try again 'cause I'm too lazy to do the first step. On the search for more eggplant recipes ...

Absolutely delicious! A little time consuming with the chopping, but totally worth the effort. Even my picky husband RAVED!! Thank you for this recipe.

I thought this was super yummy! Other than the time commitment it took to prepare the eggplant, I thought the rest was ez. The only changes I made were using diced tomatoes and freshly shredded mozzerella and parmesan reggiano. So it only took an extra 10 minutes to bake after adding the cheese. I served it to my parents and they both loved it too. Thanks again!

This was very expensive to make. And I was really disapointed in how it turned out. Is it suppose to be really watery? I want to cry! i'm so disapointed...some one let me know were i went wrong, i followed everything step by step Sarah

very good next time with sausage though.. UPDATE! I made it again and I used spicy sausage and it was excellent! I served it with pasta and it was delicious!!

Not worth the effort. OK flavor, but a lot of steps and chopping for what amounts to eggplant parmesan without the parmesan. I'd rather have the real deal after salting-and-waiting, rinsing-and-draining, breading-and-frying, chopping-and sauteing, layering-and-baking. Just not worth the trouble.

This recipe is great. So nourishing and satisfying over pasta. My husband would rather have it than eat out at a nice Italian restaurant. Better than any eggplant parmesan which we've prepared many different ways.

This is the best eggplant recipe I have ever made. My husband and I both love it! Served it over spaghetti. Yummy! I added some oregano and basil to the tomatoes. Also added some parmesan before the mozzarella. The recipe does not say whether to drain the tomatoes or not. I used diced tomatoes undrained to which I had added the oregano and basil. Definitely need to include the tomato juice if using over spaghetti. If I were serving this as a side dish though, I would leave the juice out to make it less sloppy. But it is wonderful as a pasta topping! Will definitely make again and again.

This dish will be a regular in our house. When I sauted the gr. pepper, mushrooms, and onion I also added some fresh Oregano from the garden, chopped. I then layed this dish - eggplant, sauted ingred., and sprinkled parmesean and shredded Mozzarella cheese, repeated the layer until all ingrediants were used up. Topped with canned diced tomatoes and baked according to direcitions. When it was time to add the cheese, since I used shredded mozzarella I baked for another 5 minutes and it came out perfect. Thank you for this recipe:)

Rave reviews at a party!

Eggplant slices should be cut thicker to really feature the main ingredient. This reminded me of a really great veggie lasagna. It was a hit with my family and friends.

Amazing ! Used diced Tomatoes not stewed and added garlic. it will be made regularly ! thank you!

This dish is very versatile and it's delicious. I prepared it following the instructions but next time I'll prepare my own tomato sauce to avoid the sweetness of the sauce that one get in stores. Definitely, i recommend that you try this. Thanks to the original submitter!

I expected a fairly good, kind-of-standard eggplant dish, but this was delicious! A really nice main meal, though it would probably go pretty well with pasta. No changes at all.

This is a really fabulous recipe, and worth the time it takes to make it! I cut back on the salt and added whole cloves of roasted garlic. Tastes even better the next day!