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.

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Cook Kerri

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Reviewed: May 25, 2007

I love this recipe; it's probably my very favorite from this site. I have not yet had an eggplant parmesan at a restaurant that could beat this. The only change I make is to use a little extra mozzarella. Fantastic!

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Melissa Suzannah

Cooking Level: Intermediate

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Reviewed: May 22, 2007

Loved this recipe. My 6, 2, & 1 yr old all ate it! This recipe has alot of flavor. I used a roasted garlic portabello spaghetti sauce. It added a nice punch to this recipe. I will definitely make this again.

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georgiaviking

Cooking Level: Intermediate

Living In: Unionville, Pennsylvania, USA

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Reviewed: May 19, 2007

Triple the amount of eggplant and make 1.5 times the cheese mixture, and use the same amount of sauce. It will still fit in a 9x13 dish, and it's delicious. Degorging the eggplants isn't completely necessary, and rather than frying them in olive oil (they soak up loads of oil) I use a non-stick griddle and canola oil spray for a lower-fat version.

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sunshineicarus2

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Reviewed: May 6, 2007

I took the advice from the most helpful review and didn't soak my eggplant in salt water, and it came out very yummy. Thanks for a great animal friendly dish!!

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Ashley_S

Cooking Level: Intermediate

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Reviewed: May 2, 2007

This was great all my roommates and friends loved it. I had to sub. Montery Jack instead of Mozzerella but Im sure the taste would be very similar. I also forgoed the eggplant sweating part. I found it best just to VERY LIGHTLY brown the eggplant. They also turned a beautiful color of green with the olive oil. Great recipe, I doubled the recipe as well.

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Lisa

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Reviewed: May 1, 2007

I love using this recipe as a jumping off point. I use 3 eggplants, brush them liberally with olive oil and bake about 20 minutes until tender. I do he same with 4 zuccini thinly sliced longwise. Then I saute 10 oz of sliced mushrooms and throw in 10 oz fresh spinach in the last minute of cooking. I layer the vegetables with pasta sauce and the cheese mixture and top with mozarella and parmesan and cook according to the recipe. It's a little time consuming, but totally worth it.

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LUVCOOKIN1

Cooking Level: Expert

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Reviewed: Apr. 29, 2007

Excellent recipe – I breaded the eggplant slices and used cooking spray to brown them. Next time I’ll try without the breading. The only other change I made was to leave out the egg from the ricotta mixture, since one person was allergic to eggs. When assembling, instead of trying to smooth out the ricotta mixture, I just put a dollop on each eggplant round, then put another eggplant round right on top of that, then added another ricotta dollop. Instead of having an even casserole, I had 12 individual eggplant mounds that were easy and attractive to plate.

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MAGDIEGO

Cooking Level: Expert

Living In: Carlsbad, California, USA

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Reviewed: Apr. 1, 2007

I am a beginner cook, this dish was easy to make and very good. Took some to work and my coworkers loved it. They realy thought I was a true cook.

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tonya j

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Reviewed: Mar. 27, 2007

I am not a cook, but I tried this recipe and it turned out great. I took it to work and everyone loved it. Great Recipe.

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tonya

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Reviewed: Feb. 14, 2007

Easy and SO good! I didn't have any basil so I made it without and it was still wonderful!

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MARILEE5

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Reviewed: Feb. 12, 2007

This was great. I started off doubling the ingredients because I had extra eggplant and ricotta to make 2 casseroles but come to find that I needed both eggplants for 2 layers in a 9x13 pan. I used all ingredients and topped it off with 4 no cook lasagne noodles covered in sauce.Covered and baked for over an hour to get the center to temp. But it tasted great! I also broiled the eggplant slices sprayed with a little oil.

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Feb. 11, 2007

Delicious, filling and rich. I used feta and a splash of milk instead of ricotta as for some reason I could not find it in the shops. I also added a layer of lightly fried spinach and fresh tomatoes in chilli flakes. This is a brilliant recipe to make for my veggie friends.

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kerrih

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Reviewed: Feb. 8, 2007

i suggest to serve over pasta and maybe touch it up with some spinach and mushrooms overall great dish cheese mix is yumm basil is a nice touch and very fragrant t

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martaw

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Reviewed: Jan. 10, 2007

Awsome recipe! I was suspicious bit the taste was amazing. Next time though, I would add an extra eggplant and would try to broil them instead of frying them.

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alexia

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Reviewed: Dec. 22, 2006

Loved It! I must have gotten a really small eggplant -- I only had one layer, but I put a dollop of the ricotta mixture on each slice and covered with sauce & parmesan. It was fantastic.

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MRSC1990

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Reviewed: Dec. 19, 2006

I made this for a holiday party last week and everyone loved it. It was super easy to make and it tasted great. I loved it and I will defidently make it again.

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Erica M.

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Reviewed: Dec. 18, 2006

The best eggplant parmesan I've ever had. Next time I think I will double the ricotta mix. That will help use up the whole tub and will fill the cheese layers out more. Be sure to allow time for this to cool, as it will be soupy and hard to serve if you try to cut it directly after pulling it out of the oven.

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