Reviewer:

bad bad kitty

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Living In: Brattleboro, Vermont, USA

Reviewed: Aug. 6, 2010

We planted eggplant this year and I wondered what to do with them. This recipe has become a family favorite. My husband (the vegetarian) raved about it and my daughter (the picky one) even had seconds!

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Reviewed: Aug. 5, 2010

I thought this was delicious! But I have to agree with the other reviewers that thought that this was more like an eggplant lasagna than eggplant parmesan. You really loose out on the "parmesan" part when you don't bread and fry the eggplant, but this method is a little healthier. I also thought that you needed to double the amount of eggplant or lessen the amount of cheese. We did make this and then serve it over spaghetti noodles, and make our sauce with italian sausage. Delish!

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Reviewer:

lindsay0526

Reviewed: Aug. 4, 2010

My husband and I made this dish tonight and followed the recipe almost exactly. The only changes we made were to buy more than one eggplant (good decision one would have not been enough) and to use more than 8 0z of Ricotta. When we spread it in the dish it did not cover enough. However, if I was to do this recipe again I might try a few different things as I didn't think this was the best I have ever had or anything. We tried to be healthy and not bread fry the eggplant but I think next time we would. Also next time I might try using half ricotta and half cottage cheese. All and all a good recipe but I think I might try these suggestions I have made or maybe find a different recipe next time.

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Reviewer:

PghTiger8

Reviewed: Aug. 4, 2010

I thought this recipe was YUMMY! I baked the eggplant instead of frying it and added sliced vine ripened tomatoes as an additional layer. I also didn't add the egg to the cheese mixture and dolloped the mixture as someone else had suggested. I sprinkled the top with more mozz and parm and cooked until it was brown and bubbly!

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Reviewer:

kbillmai

Cooking Level: Beginning

Home Town: Monroe, Michigan, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Aug. 4, 2010

This is surely a keeper!!! The only thing I did different was fry the eggplant in egg and bread crumb. DELISH. I will def. make this again. Even my 3 and 7 year old loved it.

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Reviewer:

coupon queen 11

Cooking Level: Expert

Reviewed: Jul. 28, 2010

Too cheesy! The cheese mixture overtook the eggplant. This recipe is more like eggplant lasagna. Not at all what I was looking for.

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Reviewer:

whostine16

Reviewed: Jul. 17, 2010

Even my husband liked this and he's a picky eater :)

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Reviewer:

Jennifer K.

Reviewed: Jul. 16, 2010

I have made this for groups of 30 or more. Always the hit of the meal! Nutritious and low carb! One of my favorite recipes for main dish!

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Reviewer:

sondeka

Reviewed: Jul. 13, 2010

I am not much of an eggplant eater. My husband thought this was good. A friend gave me a few from her garden and I did not want them to go to waste. The eggplants were small (3). I did do the sweating process then I roasted the slice eggplants as others suggested. I did not have enough eggplant to layer as the directions stated. If I make this again I will make sure I have enough Eggplants.

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