Reviewed: Nov. 5, 2005

Excellent.

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NOELMAR

Cooking Level: Expert

Living In: Timmins, Ontario, Canada

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Reviewed: Oct. 25, 2005

This was sooo yummy! Followed recipe as directed, except I added 3 provolone slices to the top of the casserole and then sprinkled the romano/parmesan on top to make it extra cheesy. Some Italian seasoning also added a little extra flavor. Thank you Karen for this wonderful recipe!

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RUTHIEBABY

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Reviewed: Oct. 10, 2005

It was a great easy recipe. I am not a fan of ricotta, so I substituted more mozzerella and parmesan-tasted yummy :) Thanks for the recipe!

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janorah

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Reviewed: Sep. 24, 2005

This was wonderful and was a big hit. I made a few changes based on other reviewers suggestions. I sliced the eggplant about 1/4 inch thick and allowed it to sweat for about 2 hours. I also cut way down on the oil for frying the eggplant - just a smidge in a non-stick pan. I used my own homemade sauce. Although not difficult per se, there are quite a few steps to this recipe and I wanted it to be worth the time, so I made several smallish tins of it and froze them. They defrost great and are a wonderful and quick work-night treat! Thanks for sending this in - it will certainly become one of my regular dishes!

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TIGERTEACHER

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Reviewed: Sep. 23, 2005

This was fantastic after using a lot of the reviewers suggestions. Served it at a large family gathering and young and old ate heartily. Used Classico Tomato Basil sauce, didn't measure, used my eye, but used a lot less sauce than the recipe called for, didn't add any extra basil, might do that the next time but good without it, brushed eggplant with oil and fried in a lot less oil, also added sliced garlic cloves to eggplant while frying (excellent taste), lastly peel the eggplant (not in the recipe but I think submitter assumed we knew to do that). I'm a newbie vegetarian (4 months) and I know I will definitely make this again and again.

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Sojourner

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Reviewed: Aug. 28, 2005

I loved this recipe! It was very tasty and cheesy. I definitely will make this recipe again. The only thing I would change is the amount of oil...since the eggplant tends to absorb it.

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RUBY_TAMAKI

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Reviewed: Aug. 18, 2005

My family loved this recipe. Her's how I made it: peeled the eggplant, sliced it, and salted it with sea salt. Let it sit in the colander for 4-6 hours, to sweat it out good. Rinsed the eggplant in water and dried on paper towels. Dipped slices in egg then italian bread crumbs then browned in skillet for about 2 minutes each side. I used Classico Tomato Basil sauce, therefore I didn't add as much basil, like the recipe calls for. For cheese I used a sm. tub of ricotta (15 oz) and a 8 oz bag mozzerella and a sm. bag parmesean. My husband loved all of the cheese and told me this one is a keeper.

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JACKANDNICKSMOM

Cooking Level: Expert

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Reviewed: Aug. 11, 2005

I really enjoyed this recipe. Delicious. The only thing I would change about it is it has way too much basil. I really thought that wasn't possible, since I adore basil, but it really was in this case. Maybe because I grow my own basil and it has a better, stronger flavour? I don't know. It overpowers the delicate flavor of the eggplant. 1/2 cup sure is a lot and I had to cut nice size stalks of several plants. I didn't have ricotta so used cottage cheese. Also WAY too much olive oil for the calorie concsious. Instead of adding to the pan, I only used about 2-3 tablespoons, and instead brushed the oil on both sides of the eggplant, then fried it. Perfect!

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SWEETSONGBIRD

Cooking Level: Expert

Living In: Mcguire Afb, New Jersey, USA

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Reviewed: Aug. 10, 2005

I've been making eggplant parmesan for many years but mine was not as good as this recipe. I've been using this one for the past couple years. The addition of ricotta is a real winner. I add garlic to the ricotta and when I have it, some fresh oregano. I never fry eggplant (or squash) for casseroles. Instead, I spray the slices with Pam and broil until brown on both sides. And I don't bother with salting the slices if I am using garden-fresh eggplant. Also, I use homemade marinara sauce. I always make two casseroles---one for dinner and one to freeze. Thanks for a delicious and easy dish, Karen.

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Pat

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Reviewed: Aug. 6, 2005

Just delicious! It's also fairly easy to prepare; I would definitely make it again. Thanks, Karen!

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Heather S

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Reviewed: Jul. 29, 2005

This recipe is excellant . I would not change one thing except make more for leftovers the next night. ver easy and tastes great.Thumbs up to Karen :)

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Joann

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Reviewed: Jun. 16, 2005

I would have never thought I could actually cook eggplant and not mess it up,but this recipe has probed me wrong!This dish is very easy to make and sure to please everyone.

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JENEPEREZ

Cooking Level: Expert

Home Town: Isabela, Isabela, Puerto Rico

Living In: Boynton Beach, Florida, USA

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Reviewed: May 30, 2005

My husband made this recipe last night- and he usually is just a so-so cook, but this was absolutly delicious!! And the recipe had very easy steps to follow!! It was terrific!

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REDFAERY

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Reviewed: May 5, 2005

A++++++++ I loved this recipe. Everytime I cooked eggplant in the past, it always turned out underdone and the dish was watery. This came out perfect. I didn't use oil for browning the eggplant, I just used pam. And in the ricotta mixture I followed another reviewers advice and didn't add the other cheeses in with it, added garlic and basil. I used egg beaters, 33% less fat cheese and made my own pasta sauce. I also used lots of fresh garlic. This was the best. My family raved, and said it tasted a lot like lasanga. I will make this again!!!

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JENNIFER714

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Reviewed: Mar. 13, 2005

Well, I don't know what to say....I made it for dinner one night and neither my boyfriend or I liked it. However, it was my first time working with eggplant at home, so I might have just done something wrong! I'll probably keep looking for another recipe.

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Jan. 7, 2005

This is a fabulous recipe! My family always is requesting this dish now.

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LORIBETH1

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Oct. 19, 2004

YUM!!! My husband is a VERY picky eater and wasn't thrilled when I told him this was what we were having for dinner; However, after taking his first bite, he quickly took back his words, as he was very impressed with the outcome of this recipe. The only change that I would make to it, would be to add more eggplant, because I felt it didn't have enough and therefore had way too much sauce.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 21, 2004

This was terrific! I cooked the eggplant until tender in a non-stick frying pan with no oil; just added some water occasionally for almost a sautee' effect and used reduced fat mozarella and 1% fat ricotta cheese. You couldn't tell the difference! I made my own sauce using Homemade Tomato Sauce II from this website and modified a little, using less water and adding some red wine and crushed red pepper. I was VERY happy with the way this turned out and will definitely make it again. (Also, I made the sauce the night ahead so it would be more flavorful the next day, and layered the dish and refrigerated it in the morning so that all I had to do was bake it 45 minutes before dinner that night.)

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Jul. 26, 2004

This recipe was very satisfying. Be sure to use a red sauce that is more tart than sweet or cornstarchy, so that it counterbalances the creaminess of the cheese filling.

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Anna

Living In: Berkeley, California, USA

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Reviewed: May 25, 2004

This was delicious and very easy. It took a while to make, but I was able to do laundry, iron and read while waiting on the eggplant to drain and then cook (so, didn't mind the length). The olive oil gave the eggplant a great flavor and made the dish very tasty! I used Classico Tomato Basil sauce and had to use dry basil because I didn't have fresh. Still very good!

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ErininNC

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