Reviewed: Aug. 24, 2008

Although I think the basic concept of this recipe is good, there are some flaws with the measurements. I made this tonight, and made some adjustments based on some of the reviews I read, so maybe that was part of the problem, though I don't think so. I baked the eggplant rather than fried it because I didn't want a lot of extra calories from the absorbed oil. The recipe called for one eggplant, but since the ones I had were small, I used two. Then there wasn't enough to make 2 complete layers in a 9"X13" pan, so I had just a partial layer. The ricotta/cheese filling is delicious, particularly with fresh basil from our garden. I baked it 30 minutes and wasn't able to cut through the eggplant; cooked it another 10 and it still didn't seem right so I took off the top layer and cooked it yet another 10. It was edible and flavorful, but not destined to become a tried-and-true staple of my household. It was too problematic. I want a more reliable recipe that I don't have to troubleshoot but can instead gently adjust and perfect each time. .

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PUBEENE

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Aug. 23, 2008

I tried this last night as a "test run" dish for my Bunco group get together. One of us is vegetarian, one of us is not eating white flour and sugar, etc... Anyway, this recipe was very good and will fit the criteria for most diets and eating plans. I will make it again and again.

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Treasa

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

Wonderful recipe, my first experience with cooking eggplant. I did slice the eggplant a little thinner, thought 3/4 of a inch was just too thick and replace the ricotta with cottage cheese. My mother-in-law asked for recipe because it was better than hers and she's old country Italiano.

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Slipmaloney

Cooking Level: Expert

Home Town: Wyandotte, Michigan, USA

Living In: Southgate, Michigan, USA

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Reviewed: Aug. 5, 2008

This was a very good recipe. The only change I made was to use less sauce. I only used about 1 cup of sauce total. I can't imagine using 4 cups of sauce for this recipe. It just seems like it would be too much. My husband and I don't like a lot of sauce though so it's really just our personal preference. We will be making this again. Thanks for a great recipe!

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Denise

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

This dish didn't go over well with us at all. The sauce and cheese mixture was good but the eggplant was very mushy & watery & fell apart. Also, even though the sauce was good there was far too much of it. Overall this dish required far too much effort for not enough return.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 24, 2008

My Husband tries to eat Low Carb when possible, so this was perfect for him! He loved it! I let the eggplant sweat for 3hours. I also added turkey sausage to the sauce. I will be making this again!

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Jamie

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Reviewed: Jul. 17, 2008

It was pretty good. It was kind of plain, so keep looking...

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Chela

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Reviewed: Jul. 15, 2008

Good flavor and very easy to make. Like that it is lower carb due to not breading or flouring the eggplant, but something was missing although I cannot put my finger on exactly what it is.

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Roni0907

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

This recipe got rave reviews from my father-in-law and mother-in-law. I made a few adjustments due to lack of ingredients. First, I put a layer of tomato sauce on the bottom of the pan, followed by a layer of fresh tomatoes sprinkled with fresh garden chives. Next, I didn't have ricotta so I used a roasted garlic feta cheese for the cheese mixture with about 3 tablespoons of cottage cheese. Otherwise, I followed the recipe exactly. It was fabulous.

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mocho

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Reviewed: Jun. 26, 2008

I'm not sure I should rate this recipe since I made so many changes... To make this healthier, I used fat free cottage cheese, fat free mozzarella cheese, and 1/3 less fat Parmesan cheese. You'd never even know that it was low fat. I also added spinach and mushrooms. Yum!

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Sarah S

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Jun. 25, 2008

I make this one so often I have it memorized. It's a special treat for us, and the recipe is perfect as written. If you realize you are out of egg, substitute baking powder and water.

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April

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Reviewed: Jun. 20, 2008

Another way to prepare the eggplant is to soak it in cold, salted water (6 cups water and 2 TBSP salt for 30 min. Drain well and pat dry w/ paper towels.

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 3, 2008

I had never made eggplant before but the kids, home from college were asking for it..so I tried this. EVERYONE came back for seconds, loved it. I cured it with iodized salt, not sea salt as I had none at home. I also spread the ricotta very thin and had a little lfet over, a family preference to have just a bit of ricotta. I also made my own tomatoe sauce..it was a meat sauce. This is a KEEPER, will definately try it again. Karen

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Karen

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Reviewed: May 31, 2008

Used cottage cheese instead as we do not care for ricotta.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: May 28, 2008

We liked this but made some changes. Did place the salted slices in paper towels to drain all the liquids. Rinsed the slices and covered them with a kitchen cloth for a couple of minutes, in order to drain any remaining juice of the eggplant. Also floured the slices before frying them. Used light cottage cheese instead of ricotta (for personal preference) and mixed in some frozen spinach (thawed and drained, of course). Next time I'm going to top it with bechamel sauce. Thank you!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: May 14, 2008

I was hunting a parmesan recipe and found this one. It is actually more of an eggplant lasagna. Delicious!!! This will become a staple at my house since we have to fix low-carb meals.

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Jessi B

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Reviewed: Apr. 10, 2008

This was quite good. I prefer a firmer eggplant so I did not salt and bleed beforehand. I ended up needing 2 large eggs not just one. Next time I plan egg the eggplant before browning :) but my family and I truly prefer this no bread style, it was a yummy pasta free eggplant lasangna :)

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PonyCakes

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

Very good, the kids devoured this one.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 27, 2008

...Wow..was I ever disappointed in this recipe. I followed the ingredients and directions with NO changes. It took over 45 minutes to prepare and when it was done? Was like this soupy tomatoe/cheese SAUCE. I wanted to try it because the eggplant was not egg-dipped then fried with breadcrumbs. Definitely not worth the time, nor the money for ingredients. Gonna stick with my favorite eggplant parm' recipe from now on. Sorry.

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Sherrilicious

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

My first attempt at this dish was a success! I added a packet of Boboli pizza sauce to the a small jar of Prego and omitted the ricotta (I'm not a fan). I left the tops without sauce and it was crispy on the edges and tender on the inside. Yum!

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