Reviewed: Feb. 9, 2001

Excellent!I took this to a potluck and it was the gone quickly! Next time I'll have to double it. Thanks Karen for sharing!

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DRL89

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2001

This is the best eggplant parmesan recipe I've ever followed. I used Five Brothers Mushroom and Garlic sauce - yummy! I sliced the eggplant approximately 1/4" - 1/2" thick, but next time I think I will cut the slices in half -- makes it easier to serve that way. The ricotta was great, but if you're not a big cheese lover, you may find it a bit too heavy. Also, I think next time I will mix a little bit of sauce in with the cheese mixture to make speading easier. I like my eggplant piled high, so I used a 8"x8" baking dish. Overall, it's a great recipe!

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MSMONI

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Reviewed: Jan. 28, 2001

1 inch slices of eggplant were too thick! I breaded and fried them and then cooked it in the casserole for over 45 minutes and the eggplant still wasn't done. I will try it again and see if thin slices works better. Anyone else have this problem? I had never cooked with eggplant before and thought maybe it would cook down in the oven........

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CHAILEY99

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Reviewed: Jan. 16, 2001

Best Eggplant Parmesan we've ever tasted!!! Used the Five Brothers Onion & Garlic and also breaded the eggplant slices with Italian Bread Crumbs. Wonderful dish!!!

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HAMLIN4

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Reviewed: Jan. 16, 2001

This recipe is absolutely wonderful. I'm not a vegetarian, but am trying to cut down on meat so I thought I'd give this one a try. It takes some time, but it's really easy to make. This one's definitely a keeper!

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RYMANTE

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Reviewed: Jan. 8, 2001

This is absolutely the very best eggplant parm I have ever had...awesome..can't wait to make it again! Honey-b

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HONEY-B

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Reviewed: Dec. 25, 2000

My first attempt at making eggplant and it was very tasty. Next time I will leave out the ricotta cheese. Although I love ricotta cheese, I think it made this dish too heavy. Thanks for sharing this recipe!

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CATHY W.

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Reviewed: Nov. 23, 2000

Thanks Karen for this wonderful recipe. For the sauce I used the recipe "Best Marinara Sauce Yet," that I found in the pasta section. A bit more work, but well worth the effort. Also one of the things that I liked about this recipe was that it did not use bread crumbs on the eggplant. So very fresh and delicious!

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TNT_GRMA

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Reviewed: Aug. 12, 2000

This was the best eggplant parmesan I have ever eaten. The egg added to the cheeses gives it a very light texture. I use 'Five Brothers' toasted garlic and onion spaghetti sauce. I also used Italian seasoned bread crumbs on the eggplant slices before frying them. Most excellent!!!!

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S. F. ALLEN

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Reviewed: Aug. 6, 2000

My first time eating eggplant. My husband's mother used to fix it when he was young. We both really enjoyed it!

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NJSS2000

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Reviewed: Jul. 15, 2000

We loved it!! We put italian bread crumbs on it before we fried it and it turned out wonderful! We made two dishes, one with the tomato sauce and another with olive oil and garlic. Both were excellent!!!

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Paige Kufro

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Reviewed: Jul. 12, 2000

Very good! I also rolled the eggplant pieces in italian breadcrumbs and then fried them. I made it for my family and they loved it. We ate almost the whole pan. It's a keeper!!

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BARBIE0492

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Reviewed: Jul. 1, 2000

Add 1# ground beef,chicken or turkey

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FDS

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Reviewed: May 23, 2000

This recipe was good. I made a few changes and it turned out even better! (I breaded the eggplant slices with italian breadcrumbs before frying them and it turned out excellent!)

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GUINNESS

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Reviewed: Apr. 8, 2000

this was really good, and fast and easy. i will definetly make it again. i also did not have ricotta cheese and it was still very good next time i will try it with the ricotta.

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