Reviewed: Feb. 26, 2008

Very good, I didn't change a thing and it was yummy. Oh wait I did, I threw some bread crumbs on the top of the dish, but I didn't even taste them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

katiej23

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Fort Walton Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2008

Great recipe....added a little meat, but the cooking of the eggplant before it is put in the cassarole is perfect

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lgkelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

Really good recipe. I used part skim ricotta and 2% Italian blend shredded cheese. Served with whole wheat baguette bread and made "Simple Tiramisu" for dessert. Turned out great. I think I'll peel the eggplant next time or maybe use zuchinni in its place.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rainydaybaubles

Cooking Level: Expert

Living In: Nottingham, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

We wanted to try eggplant so I gave this recipe a try. Everyone tried it, but no one liked it. I was happy I made salad and garlic bread!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MrsFica

Cooking Level: Intermediate

Home Town: Coopersville, Michigan, USA

Living In: Cedar Springs, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2007

Very good! I loved how the eggplant and cheese took on a lasagna form. I did bread and fry my eggplant first and I think I would skip the breading next time because it came out a bit greasy. I also salted the eggplant slices and let them sit for 30 mins to sweat. There was no bitterness after. I served this with salad, pasta and meatballs. Great comfort-food recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

krista v.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2007

When I made this recipe there where several who had never tried eggplant. They loved it,I know because they ate plenty. I just made some linquine noodles to lay the eggplant on, so the sauce amount was just fine.Thanks for a really good recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2007

I was so nervous to make this as I have never attempted a dish quite like this one. So, I kind of made it up as I went along. While I was preparing other ingredients I simply stacked in one layer the eggplant slices between layers of paper towels. Then when it came time to cook them I dipped them in egg and coated with Italian seasoned breadcrumbs and cooked in a lot of olive oil and again sandwiched them between paper towels. I needed more sauce then what was called for but then again I was kind of making it up as I went along. This was a surprise dinner for my dad and he and the whole family included loved it, not bad for my first time! Thanks so much for making this scary dish sooo easy!!! DO serve with garlic bread and a salad..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JillyPie87

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2007

I thought the cheese mixture was fantastic, but the proportions on the recipe were a bit off - way too much sauce and not enough eggplant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ErinOnTheMove

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2007

This was outstanding. I salted the eggplant and let them sit for 30 minutes before rinsing them in cold water to get the bitter taste out. I then followed this recipe. It was delicious!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2007

I followed the recipe to a T and the results were delicious! A little bit saucy, but definitley a keep-thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thebuffness

Cooking Level: Beginning

Home Town: Island Park, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2007

Had something very similar to this in Italy! It is delicious, although I prefer the fried eggplant myself. I guess it doesn't make much of a difference as I still enjoyed it...best served with Garlic bread.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2007

Another modifier here! Here's exactly what I did: Preheated oven to 350, sliced two eggplant into rings and three medium-sized zucchini lengthwise. Sprayed both sides of veggies with olive oil via my Misto, placed them on baking sheets and cooked for 10 minutes. Mixed 15 oz ricotta, 12 oz mozzarella, an egg and basil, and 2 24 oz jars of sauce and layered everything per the recipe. Baked at 350 for 45 minutes. ABSOLUTELY AMAZING RESULTS! Looked scrumptious, tasted scrumptious, my kids had never eaten eggplant before and loved it served over hot penne tossed with olive oil and parmesan. I will make this a few times a month from now on!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Raquelita

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2007

Messy but delicious! Was looking for a good vegetarian recipe to bring to Ronald McDonald house, and this was a real hit! Like a lasagna without the pasta. It didn't look pretty, but the taste more than made up for it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DSCULLY100

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2007

Absolutely wonderful! I was looking for a recipe for my garden eggplant and tried this. My husband and I both loved it. I used fat free cottage cheese(only because that was in my fridge) in place of the ricotta and it was great. I was a little skeptical at first because most recipes call for breaded eggplant but this is so much better---and healthier!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Michele

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2007

A little time consuming, but worth it. This tastes just like the dish at a local pizzeria.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PACERCHIC57

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2007

I really like this recipe, although I do not follow the measurements at all. As I am just cooking for my husband and myself, I just use one eggplant, and I do salt the eggplant before baking it. Then let it soak for about 10 minutes, as suggested by other users. When its ready to bake in the sauce, I pour a about one can of sauce in the bottom of my 9x13, and dump a load of cheese on it. I really only bake until the cheese is melted. The first time I made it I let it go the full half hour and burnt the cheese. I serve with angel hair pasta topped with the Easy Alfredo Sauce recipe. Really rich, really good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tiffany

Cooking Level: Intermediate

Home Town: Foley, Alabama, USA

Living In: Springfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

I added fried chicken cutlets on the bottom and them had two layers of eggplants slices. I also used fresh basil, mozzarella, parmesan and skim ricotta. Added oregano, a tad of garlic and some dried Italian parsley. It is a good basic recipe that allows one to play with the ingredients to taste. I did sweat the eggplant and used PAM spray olive oil to fry it until very brown.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susan58maryland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

My hubby loved this and so did I. It makes great leftovers. I served spaghetti on the side and sauteed zucchini and mushrooms

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2007

I quite enjoyed this dish, but I did change the directions and ingredients. I did not pan brown the eggplant slices, baking them instead with their bread crumb coating ( I used Italian crumbs)for 10 minutes. Rather than topping with chesse and basil, I also added italian seasoning, parsley flakes, and oregano for more flavor. These spices, combined with the ricotta made this a delicious meal. I would like to experiment with spinach ricotta next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mar S

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2007

My husband and I had this for dinner this evening and found this meal only "okay". The reviews made me excited to try this out and I took the advice of some and increased the cheese mixture by 1.5. We thought this was too much cheese. I will probably go back to the traditional eggplant parmasean. Thank you for those suggesting to use non-stick cooking spray to cook the eggplant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cook Kerri

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Eggplant Parmesan I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!