Reviewed: Nov. 9, 2006

This recipe is not what I expected. I think the ricotta mixture ruined it and baking the eggplant instead of pan-frying them made it chewy. Next time I think I'll stick with the classic recipes instead.

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TANJA76

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Reviewed: Oct. 13, 2006

I loved this recipe - but had to change it to make it work for me. I used very little sauce - maybe a cup - and instead added layers of fresh tomatoes. I also layered with fresh spinach leaves and mushrooms and baked it all together. It turned out great! There were only three of us, but there weren't any leftovers!

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stephanieannnn

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Reviewed: Oct. 11, 2006

It was pretty good.

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SoaringEagle

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2006

I prepared this lovely recipe last night and both of us decided it is a "keeper". I love that it requires no breading for the eggplant. I peeled my eggplant and cut into approx. 1/2" slices before "sweating" them. I also used part skim ricotta and mozzarella to further cut down on fat. I added 1 large finely minced clove of garlic to the cheese/egg mixture. The result was awesome! Using fresh basil is also key. Served it over Angel Hair pasta and enjoyed a lovely Chilean Cabernet Sauvignon with it. I found this recipe made 4 large servings over pasta.

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 6, 2006

This recipe has a good base idea however it certainly needs a few tweeks. The eggplant slices need to be increased (I used two mid sized eggplant) and breaded before frying. I will also either incorperate laz noodles or serve over some type of pasta!

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Erica

Cooking Level: Expert

Living In: Delmont, Pennsylvania, USA

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Reviewed: Aug. 30, 2006

Made it exactly as stated. My wife loved it. I thought it was just ok, but I'm not a huge eggplant fan, so take my opinion with a grain of salt.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 9, 2006

I cheated. I fried the eggplant after dipping it in milk and breadcrumbs. I coated the eggplant in a large plastic bag as one reviewer suggested, and that sure kept things from getting messy! What makes this a five-star for me was the addition of the ricotta cheese mixture. I spread all of that in a middle layer: Sauce, eggplant, mozzarella, parmesan, repeat, then the ricotta mixture, sauce eggplant, mozzarella, parmesan, repeat. Excellent! Thanks for having my guests declare that my eggplant parmesan was the best they had ever tasted (and I thought I had already conquered this dish)!

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Marigat

Cooking Level: Expert

Living In: Port Washington, Wisconsin, USA

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Reviewed: Jul. 30, 2006

This was great!! When I used one eggplant I only ended up with a bottom layer and a top layer so I put all of the cheese mix in the middle and I added a little mozzerella on the top. When in the oven I stopped baking after about a half hour and then broiled it for about 2 minutes (or until the mozz is brown) and it was GREAT!! Boyfriend said "This is the best meal you've made...and I'm not just saying that to be nice."

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Trisha

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Reviewed: Jul. 26, 2006

This was INCREDIBLE with these changes: I used 2 boxes of Trader Joe's breaded eggplant slices ('cause each box is like 1 sliced eggplant and previous reviewers stated 1 sliced eggplant isn't enough) and 3 cups spaghetti sauce-everything else I left the same. I baked per recipe's instructions and it was rich and delicious! Easily fed 5 people with salad and garlic toast. This is a fantastic recipe-the fact that it is vegetarian is a real bonus!

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plumeria1

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Reviewed: Jul. 19, 2006

MMMmmmm.... This was awesome!! Even my son gobbled it up. And it's so healthy with out noodles, like a lasagna would call for. A++++

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Linda

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: El Paso, Texas, USA

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Reviewed: May 22, 2006

This was my first time making eggplant parmesan, and it went pretty well. I played kind of fast and loose with the measurements and added some garlic to the cheese mixture. I served it over angel hair pasta tossed with pesto. It wasn't the best thing I've ever eaten, but it was definitetly tasty and we're looking forward to having the leftovers this week. I'd make it again.

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volvita

Cooking Level: Beginning

Home Town: Shelbyville, Kentucky, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 4, 2006

The cheese mixture is great, as the others said you could add more eggplant and take out a bit of sauce. Eventhough i prefer no breading, this recipe felt like it would have been great breaded but just mediocre not breaded...

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NOVOSELR

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Reviewed: Mar. 30, 2006

Sorry, not to my taste.

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lovetocook

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Reviewed: Mar. 14, 2006

Followed the recipe exactly and loved it. The only thing I may change is letting the salted eggplant drip longer.

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SUNSHINEDROP

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Reviewed: Mar. 6, 2006

Perfect! It was a great Valentine's Day dish.

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Carrie

Living In: Bakersfield, California, USA

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Reviewed: Mar. 6, 2006

Tastewise, this recipe is worth a 4 stars rating: not the best eggplant parmesan I've tried but still a very good one. The problem is you can't do anything with only one eggplant!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Feb. 21, 2006

This was so wonderful - tasted just like the restaurant kind! Fresh basil is key!! I used only 1 Tbl. olive oil when sauteeing the eggplant - really didn't need any more. I reduced the fat in the cheese mixture by using reduced fat ricotta, then adding about 1/2 cup nonfat yogurt to make it more spreadable. No difference in taste! I found the final casserole to be a bit on the saucey side (which is better than dry!), so next time I think I'll add another eggplant (or reduce the amount of sauce a bit). Thanks so much for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 23, 2006

Hmmm...I don't know how others have happily made this recipe with only one eggplant! Thankfully I had a spare in the fridge. In a 9x13 pan, there is no way I could have gotten more than one layer without the second eggplant... and it would have been WAY too much cheese otherwise. I baked the eggplants instead of frying them. Otherwise, I followed the recipe exactly. Not bad...very rich...but I doubt I will do it again.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 15, 2005

The major problem with this recipe, is that it was very little eggplant to sauce and cheese. I felt like I was just eating sauce and cheese, with an occasional taste of eggplant. I used one pretty good-sized eggplant too.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Dec. 2, 2005

This is a great recipe. I followed it exactly. I was looking for an eggplant parmesan recipe since I had never cooked eggplant before. I served a salad with Garlic Bread. This is definately a keeper.

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