Reviewed: Oct. 27, 2009

This is FANTASTIC as a pasta sauce! I baked it in a small casserole dish, more than doubled the spaghetti sauce and used various white cheeses. Served over parpadelle pasta with a nice bottle of red and my hubby could NOT stop raving! He ranked it in one of my top ten dishes overall.

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Natasha

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Reviewed: Oct. 17, 2009

Scrumptious! Best way to cook eggplant. I did it in ramekins and also tried as a casserole. Both delightful! Add fresh mushrooms, too, for added delightfulness!

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lluvbear

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Reviewed: Oct. 12, 2009

Zoey made Oct 09- C&P had 2 servings

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kcalhoun

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Reviewed: Oct. 7, 2009

I've never liked eggplant parmessan but this was worth the try. Very tasty. Hubby wasn't thrilled (he needs meat to make it a meal). But he ate it and had no complaints about it.

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PK

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Reviewed: Sep. 28, 2009

We grew eggplant in the garden this year, but we had never eaten it. So I tried this recipe. I added lemon squash from the garden in its own layer. I wasn't fond of the eggplant, but that's just my preference, but the my kiddos and myself loved the squash, so try it with sliced squash too, if you can't find lemon squash use something like a scallop squash.

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SBCHINCHILLA

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 21, 2009

Okay, so what I was looking for was improvements on my lasagna-style eggplant--and there it was. Note to self: if you roast the eggplant before you make the layers, it won't be all juicy, and roasted eggplant won't shrink in the baking! (Only needs a ricotta layer to change it, by the way.) Why I didn't think of this years ago, who knows, but you've brought an old fave to perfection--thanks so much!

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sherfromgr

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Reviewed: Sep. 11, 2009

I love the eggplant much better this way than breaded. Bertucci's does not bread their Eggplant Parm, and now I can make it that way on my own. The key now is getting the right kind of sauce! Thank you,

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graceyslick

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

This is the best eggplant recipe I've had. Better than fried eggplant. Healthier for you and it comes out of the oven firm. This will be a regular entree for me.

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Kristin

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Reviewed: Aug. 19, 2009

I love fried eggplant. I had never tried baked eggplant before, so I decided to give it a shot. I halved the recipe because I only wanted to try it out, and I also skipped the olive oil (to lower the fat content) and just baked the eggplant on a baking sheet for 9 minutes each side at 350 degrees F. I used half of everything else, and when I ate it, I thought it was okay. The taste wasn't too special or anything, but that's just my opinion.

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lisha

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Reviewed: Jul. 21, 2009

I LOVE eggplant and have making it this way for many years. The only differences.. I grill my eggplant first instead of baking. Sometimes I add sliced tomatoes in the layering process. YUM-O!

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lalatidah

Cooking Level: Expert

Home Town: Coronado, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 5, 2009

DELICIOUS!!!!!!

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gmptro

Living In: Long Island, New York, USA

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Reviewed: Jul. 1, 2009

Wonderful! and its baked..even better! as others commented I have never cooked with eggplant but it came out great! I did bake longer than the recipe stated..probably 10 or so a side

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BagelBabe

Cooking Level: Professional

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Reviewed: Apr. 15, 2009

SOOOO good! My hubby and I are trying to eat healthier, and this is a great way to start! I found the eggplant a little spongey for my liking, so the next day I microwaved the leftovers for a while to make them softer. It was a lot better after I over-cooked it. Next time I will leave it in the oven 10-15 mins. longer. Thanks for the recipe!!!!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Mar. 23, 2009

Very delicious. I poured over a bed of pasta. A definite keeper.

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rmreevesolis

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Reviewed: Feb. 11, 2009

I didn't have individual ramekins, and so cooked in round baking dish. Still turned out delicious. Definitely will make this again.

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BLUESP

Cooking Level: Intermediate

Home Town: Guntersville, Alabama, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 8, 2009

This is such an easy, tastey dish! I used small ramekins for individual appetizers! It was a hit!

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cleomobile

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Reviewed: Nov. 4, 2008

This was my first attempt at cooking eggplant and it was delicious!! I didn't have ramekins, so I just made it in a casserole dish. Next time, I'll probably make more and just have this as an entree with a side of pasta.

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