Reviewed: Oct. 12, 2009

Delicious! I added some roasted garlic (3 cloves, finely chopped) and chopped the onion and sauteed it before layering it. I also substituted a mixture of monterey jack and mozzarella I had in the freezer for the Feta cheese and sprinkled some fresh basil on top before baking.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Oct. 11, 2009

This was super good. I didn't even really love eggplant before until now. One thing that this recipe lacks is GARLIC! I minced about 2 cloves and sprinkled it on top of the tomatoes. Also, basil and oregano really added to the flavor especially with the feta and garlic.

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crunchy-p

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 30, 2009

Holy cats, this is SO delicious! I too baked the eggplant at 425 (after egg/bread crumbs & sprayed w/olive oil) I only did it for 14 minutes on one side and it was fine. I sauteed onion & garlic, then added the tomatoes and Italian seasoning and let it all simmer for a bit. Then put it all together in a baking dish, sprinkled with Feta cheese and nothing else, and baked it all for about 15 min at 350. It was SOOOO good. I will never make eggplant any other way. We had it for leftovers too and it was still great in the microwave, which I didn't expect. THANKS for this great recipe! It is definitely a keeper.

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MWL

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Reviewed: Sep. 20, 2009

easy, healthy and delicious. I didn't have some of the cheese, so I used some american.

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Andrea

Cooking Level: Expert

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

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Reviewed: Aug. 31, 2009

This is a very awesome dish. I made it for a pig-in at work and it got eaten up right away. I've made it twice since then for guests and they loved it. It's simple and easy to remember. I don't even have to look at the recipe anymore. I took some suggestions of other reviewers and salted the slices before breading them. I browned the breaded eggplant using olive oil spray in a skillet. I changed the cheeses to sliced mozzarella and shredded fresh parmesan and I skipped the muenster altogether. I then added fresh basil. So delicious!

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Amy

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Reviewed: Aug. 24, 2009

Oh my gosh! This is the best thing I have eaten in ages. All 3 kids devoured it. Broke my heart their were no left overs. I did not have feta so I used some fresh mozzarella. My only bread crumbs on hand where panko-I think they may have worked better because they stayed really crunchy. It probably is just as good the way it is written though.

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NotCrazyYet

Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Aug. 13, 2009

I had never eaten eggplant before and was a little skeptical. I made a few changes. I made my slices thinner and used a little water and olive oil when frying. It came out great. This was really good. My husband even liked it and he is very,very picky. Thanks.

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Amelia1979

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Reviewed: Jul. 9, 2009

I was worried that cutting the eggplant so thick could cause problems, but it cooked very nicely. I changed it a little by mixing in a few sun-dried tomatoes & used a mix of shredded Italian cheeses instead of just Parmesan. My husband loved it & I even enjoyed it as leftovers the next day.

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cassidyw

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Jun. 27, 2009

Delicious! I used some other kind of cheese because I didn't have muenster on hand (colby jack I think) and cut the eggplant thinner than 1/2" That seems really thick... does anyone really cut it that thick and like it? I cut it as thin as I possibly could and used more than 2 eggs and 1c of breadcrumbs when breading (as I knew I would). Loved the feta and onions! All of my favorite things.

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HelenMakesDinner

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Reviewed: Apr. 26, 2009

This is the best eggplant recipe I have ever made. I fried the eggplant on the stove and coated it in cornmeal and parmesan due to dietary restrictions I couldnt use the breadcrumbs. I used monterey jack for the cheese on top and added crumbled bacon (which definitely made it more flavorful and yummy) and sliced fresh mushrooms. I baked it at 400 degrees for about 20 minutes. My husband liked it and didnt comment that he ate a mostly meatless meal. Thanks for the great recipe!

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Cassie

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Tahlequah, Oklahoma, USA

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Reviewed: Apr. 10, 2009

This is delicious!! I made it with an Italian cheese blend (its what I had on hand), but I think next time I am going to follow the recipe closer and use just parmesan, meunster, and feta it calls for. The mozzarella in the blend was a bit much for this dish. I also think I may add some fresh basil, I think it would really give this dish the final "oomph." Really, really tasty though, and I am happy I found something we all like with eggplant beyond Eggplant Parmesan. I'm going to play with this a little, but its definitely getting added to the rotation!

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Mar. 27, 2009

We didn't pre-fry--I just used frozen grilled slices eggplant from safeway and breaded as directed, dunked in a beaten egg then italian bread crumbs and plunked them in the pan as directed. We also used mozzarella, a little feta, and provelone cheese instead of the recommended cheeses. Overall, this was a huge hit. The next night, we added pasta shells to it as sort of a pasta casserole.

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Froggy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 27, 2009

I have made this several times now and everyone loves it! Even those who do not like eggplant. I follow the recipe exactly and it tastes great!

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Bell Dean

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Reviewed: Jan. 26, 2009

Yummy with all the cheese and tomato on top. My Family wasn't a fan but that is because they are not really fond of eggplant. (I was trying!)

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Terri

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Reviewed: Jan. 19, 2009

I followed the suggestion of baking the breaded eggplant instead of frying and it tasted great without all the oil. I also added some spinach for a little green and skipped the muenster. It was really good!

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cmbos

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Reviewed: Dec. 10, 2008

Really fantastic. I used the same cheeses. Only difference was I didnt have fresh tomatoes, just a can of stewed ones ( That I chopped up later.) It actually made it come together nicely. Great dish.

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Nov. 29, 2008

I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry for about an hour. Rinse off, dip in egg and coat with italian season bread crumbs. Spray two rectangular cookie sheets with olive oil spray, and as another reviewer suggested, bake the eggplant for about 14 min on each side. While the eggplant slices bake, saute half a sliced red onion and a couple cloves of chopped garlic. When the eggplant is done, place in a dish, topped with the onions & garlic, then with 2 sliced roma tomatoes. Sprinkle basil and oregano over the tomatos (thanks again to another reviewer!), then top with shredded parmesan cheese and feta. Bake for 20 min. Absolutely delicious every time I've made it!!

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MmmDelicious

Cooking Level: Intermediate

Living In: Leavenworth, Kansas, USA

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Reviewed: Nov. 17, 2008

I was not at all impressed by this recipe. First off, it smoked up my entire house when I was frying the eggplant. But after I baked it, I must admit it looked nice... until I bit into it! I forced myself to chew it and swallow. All I could taste was the grease and the eggplant was not cooked all the way through. It was a horrible mix of onion, which didn't even cook all the way, tomato, and grease. I did not like it al all! If I could rate it a 0/5, I would. I do NOT recommend cooking this because you're only setting yourself up for stress and disappointment!

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Lacey Lynn

Cooking Level: Intermediate

Home Town: Bright, Indiana, USA

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Reviewed: Nov. 16, 2008

Pretty good dish. My vegetarian daughter really liked it.

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Patt

Living In: Spruce Grove, Alberta, Canada

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Reviewed: Oct. 12, 2008

I've made this twice - once for DH, who couldn't stop muttering " this is good" the whole time. My only variations: I use mozzarella in place of the muenster, and I saute the onions (until clear) before baking. Thank you for posting!

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