Reviewed: Mar. 22, 2004

Wow, My husband made this dish as we are doing modified low-carb as a lifestyle change and are losing inches and weight. The eggplant is such a beautiful veggie but I think we were scared of it. We had never tried it before (we like Italian) and decided to use this wonderful recipe. It was delicious. Thank you. Debbie

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SINGING4MYJESUS

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Reviewed: Mar. 7, 2004

Wow! This was great. We made dinner for our friends (who are vegetarians)and everyone raved. Thank you for the recipe!

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kimcoop

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Reviewed: Feb. 11, 2004

Wow, I can't believe I just ate two generous helpings of this marvelous dish! After reading comments by other reviewers, I made some changes as suggested and as necessitated by ingredients on hand. First, since I didn't have ricotta cheese in the fridge, I substituted low fat cottage cheese. Also, used Eggbeaters to keep cholesterol down, used dried Mediterranean basil (can't wait to try it with fresh); and to satisfy my need for additional protein, I browned and drained ground lamb and garlic and added to spaghetti sauce; and topping cheese was parmesan reggiano. After salting and rinsing medium sized eggplant, I dried eggplant slices with paper towel before browning. Sprayed pan with butter flavored Pam and only needed a tablespoon of olive oil for each batch, thus cutting down on fat. I'll make this often and appreciate both the submitter of the recipe as well as reviewers. Delicious!

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Andytofu

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Reviewed: Feb. 8, 2004

I followed this recipe pretty much to the letter except for a couple of changes I made based on reading other reviews. 1) I peeled the eggplant first., 2) I dipped the eggplant in egg and dredged in seasoned bread crumbs and then deep fried them in my fryer for about 2-3 minutes. This was my first attempt at eating eggplant and I was pleasantly surprised because I didnt think I would like it at all. It wasn't awesome, it isn't something I'd want to eat weekly but it was good. Granted I changed the recipe some so I think next time I will leave out the breading and see what happens. Personally I like zucchini lasagna better than eggplant though. (I just recently tried zucchini for the first time and liked it).

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MELTINGHEART

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jan. 9, 2004

This was so awesome. I added extra of all 3 of the cheeses. I also added some chopped garlic in the skillet when browning the eggplant to add a garliky flavor. My stomach growls just thinking about it! Tastes even better the next day!

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Beth4Jesus

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Reviewed: Oct. 16, 2003

I've never had success with Eggplant Parmesan until this one! Just as tasty and filling as I remember eating in a little Italian restaurant over 40 years ago in Nashville, TN. It's gone now but the taste and memory linger! Thank you. Mararead

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lenoirlady

Cooking Level: Expert

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Reviewed: Oct. 13, 2003

This recipe was easy to make and very tasty. It was good without being overbearing. I will definitely make it again. My husband loved it!!

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Judy

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Reviewed: Sep. 3, 2003

This was delicious, much like a vegetarian lasagna. I followed FOXYLOXY's advice and used the "Best Marinara Sauce Yet" recipe from this site (another great recipe!) and used freshly picked young eggplant, so I didn't salt the slices before cooking. It was excellent, and I didn't miss the breading; in fact, it seemed much lighter without it. Great recipe!

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EdsGirl

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Reviewed: Aug. 24, 2003

This recipe is awesome. I have never had eggplant but this recipe has made eggplant a favorite in my book. I did not modify the recipe at all. I think it is perfect as is!

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Ginger

Cooking Level: Beginning

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Reviewed: Aug. 13, 2003

I've made this dish before I saw it here, but with the following differences: I of course make my own secret marinara sauce. I do not salt the eggplant, but do coat with egg & seasoned bread crumbs and fry. In the ricotta goes: 1 beaten egg, 1/4cup milk, 1/4cup of fresh chopped basil-also a pinch of each of the following: salt, pepper, onion powder, garlic powder, dried oregano, & sugar. This makes the ricotta aliitle more creamy and abit tastier. Also I do not add Mozzerlla & parmesan, they are for topping only. I put down one layer of sauce then one of eggplant, more sauce, then fill with cheese mixture. Add another layer of sauce, then one of eggplant. Then one more layer of sauce and finally mozzerlla & parmesan cheese. bake for 45 minutes on 325. This should really be called Eggplant Lasagna!! Great meatless dish!!

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BCB127

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Reviewed: Mar. 21, 2003

Very good. A nice vegetarian alternative.

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MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 1, 2003

The BEST eggplant! I used the "Best Marinara Sauce Yet" from this site with it (simmer awhile if you don't want a strong wine flavoring). It did take a LOT of eggplant - about 3 for one 9 x 13 dish...Maybe because I SQUEEZED out all the brown juices after they were salted and sat for 30 minutes. I ended up with a little more than the total 4 cups sauce called for. I added the extra which was a little too runny for dish I served right away, but fine for the one served later that evening. Even though I'm contemplating DOUBLING the moz / ricotta mixture next time, I must say my guests ALL loved this...was told the best some had EVER had!! (and no breading!) Thanks.

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FOXYLOXY

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Reviewed: Jan. 20, 2003

WOW!!! Easy to make,easy to love! This was the first time I've ever prepared eggplant. I dipped the eggplant slices in egg and then in bread crumbs, and it turned out great. I served this with Chicken Parmesan (which I make often) and it was a wonderful change.

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WISSAMO

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2002

This is one of my favorite and most easiest eggplant dishes to make. For a little variation, I add a can of diced tomatoes and mushrooms.

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Los

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Sep. 24, 2002

This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount and had too much sauce (Best Marinara Sauce Yet, here at AllRecipes), which made it a little sloppy when serving, but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan, hence they absorb more oil.) I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat, and no bitterness.

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Morena

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Reviewed: Sep. 23, 2002

Overall this was pretty good. I browned the eggplant slices (unpeeled, and skipped the salt step) in a tiny bit of olive oil in a non-stick pan. Next time I'll make the slices thinner and lightly coat in bread crumbs before browning. This is better the second day. Thanks.

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HARMONYRN

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Reviewed: Sep. 7, 2002

Delicous recipe**** Like most recipes...i did change it a bit!!! I doubled the recipe and made it almost like a lasagna.I also addd stewed tomatoes to the sauce. Overall...it was great!!!

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KIMEDINA

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Reviewed: Aug. 27, 2002

I like coating my eggplant with seasoned italian bread crumbs and some parm before frying.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 29, 2002

I became very interested in this dish when I was searching for eggplant recipes. However, I quickly became frustrated when I began to fry the eggplant in olive oil. You see, eggplant mysteriously soaks up olive oil requiring me to add more and more and more and...you get the picture. The recipe should have called for a batter of some type to prevent the oil soaked soggy patties I ended up with.

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ENOLISH

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Reviewed: Jul. 28, 2002

Delicious and very easy to make. My husband and I loved it - our kids ran at the mere mention of "eggplant" so they didn't really give it a fair shake. I made it a second time and because I forgot to buy ricotta cheese, had to substitute cottage cheese instead and we agreed we liked it even better that way. Reheats well.

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