Reviewed: Nov. 24, 2009

Very tasty and very easy to make!

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IMSURFBUNNY

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I just finished eating, this recipe is extremely good. The only complaint is that the eggplant does suck up a lot of oil when browning it. The reason why I chose this recipe over the over one is that its not breaded and fried but this ended up using a lot of oil either way. I will definitely attempt this again, maybe with Pam spray next time to lower calories.

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YCANO

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Reviewed: Oct. 20, 2009

This was an excellent basic recipe. I did the dip in milk and then flour thing before frying the eggplant slices and think that added to the texture without masking the flavor of the eggplant. I agree with other reviewers that the ricotta was a winning touch! Thanks for such a simple recipe. Some eggplant parmesan recipes are rather intimidating.

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wendellden

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Reviewed: Oct. 20, 2009

Another excellent recipe. I added fresh garlic. Turned out great. Hope you enjoy it too!

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Jen

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Reviewed: Oct. 17, 2009

Lot of work. Didn't do the salt stuff. Very delicious.

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lluvbear

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Reviewed: Oct. 16, 2009

My family loved this (and that includes a 4 year old picky eater!). The only thing I did differently was fried the eggplant in the skillet sprayed with Olive Oil Pam instead of straight olive oil. It turned out great! Will definitely make this again!

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

This was my first time making anything with eggplant and I have to say I was pleasantly surprised! The recipe was easy to follow and had only a few ingredients which I love! I decided to add dried basil and a garlic powder to the cheese mixture for a little extra flavor, and I opted to use a premade jarred sauce that was a little spicy for extra kick! Instead of baking it all in one pan, I made two "trays" out of heavy aluminum foil and filled each with one layered stack of eggplant slices and cheese mixture and covered each with the sauce and lots of parmesan! I placed each "tray" in the larger pan to catch any spills. My boyfriend and I each had a nice looking plate and the clean up was a snap! I definitely recommend this recipe to anyone wanting to give Eggplant Parmesan a try!

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s_wheat83

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Reviewed: Oct. 5, 2009

This is a good recipe with simple preparation. I followed the recipe closely and it came out quite well.

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wmihalo

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

Good, but think it had a little too much cheese. I will bread the eggplant next time as well.

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ALLI0828

Cooking Level: Intermediate

Home Town: Elmwood Park, New Jersey, USA

Living In: Oakland, New Jersey, USA

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Reviewed: Sep. 14, 2009

First time I made this dish. very good directions.yummmie

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MeMe

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Reviewed: Sep. 13, 2009

This is a great dish...however, I dipped the sliced eggplant in beaten eggs,then coated in panko breadcrumbs & fried in pan of canola oil(I like eggplant parm crispy!!!). Then baked as per recipe.

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Summer

Cooking Level: Intermediate

Home Town: Saratoga Springs, New York, USA

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Reviewed: Aug. 27, 2009

I used my own eggplant recipe coating. Then used sauce and cheese ingredients from this recipe.

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mom

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Reviewed: Aug. 17, 2009

Fantastic recipe. I used homemade marinara sauce and had to use Turkish cheese substitutes as follows: kasar/mozzarella, lor/ricotta, and mahilic/parm since I'm currently living overseas. My husband doesn't like eggplant at all so it was huge when he declared that he LOVED it! Will make this over and over again. Thank you for the recipe!

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KT Fish

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Aug. 13, 2009

Excellent! The ricotta is what actually won we over and made me make it. My neighbor had graciously given me a bunch of eggplants from her garden and I couldn't let them go to waste. This is my first time making eggplant parm and it was a great success. Everyone loved it, my neighbor included, last night she asked if I wanted more eggplants to take. The only thing I did differently was that I added bread crumbs to the cheese mixture which makes it nice and clumpy which melts gooey and delicious in the oven. I also used two different flavors of sauces and of course fresh basil was definitely key. Thanks for sharing! :)

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yosy

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Reviewed: Aug. 3, 2009

I really didn't like it, but my husband and daughter did!

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Tammy Walls

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Reviewed: Jul. 31, 2009

Excellent. It was a success with my family and friends. Tasted like lasagna. Used one large eggplant and fresh basil. Also used my own tomato sauce instead of jar sauce. My friend wanted recipe, but said it was my own sauce that made it special. It was superb. Will make it again and again. A must keep recipe.

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Gerry

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Reviewed: Jul. 28, 2009

I thought it was like an eggplant lasagna too but loved it! It was great and simple!

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Kenyan At Heart

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Reviewed: Jun. 29, 2009

I used cottage cheese instead of Ricotta - that is what I had on hand. I roasted the sliced eggplant in the oven to save the extra fat and calories from frying it. This was OK but I prefer the traditional eggplant parmesan. This one tasted like an eggplant lasagna....

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