Reviewed: Nov. 9, 2009

Just delicious. I love that it's baked instead of fried. I put a layer of fresh spinach leaves in there too.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 9, 2009

I have had the recipe saved for ages and was excited to try it out. It was my first time cooking with eggplant, so I heeded the advice of other reviewers and salted the eggplant for 20 minutes prior to breading and baking. I baked the slices for 15 minutes one each side and another 30 minutes once assembled. The eggplant was not cooked enough (perhaps I sliced it too thick?) and the flavor was really disappointing. In hindsight, I should have halved the recipe. I'm giving this recipe 2 stars because I must have done something wrong along the way, clearly 1,000 other reviewers loved it.

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Newby3

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 8, 2009

WOW! This was amazing! This was my first time ever cooking with eggplant and I am so pleased. I took advice from other reviewers and did the sea salt thing. I was out of bread crumbs so I used crushed up Rice Crispies and Italian seasonings. The breading didn't stay on as well as I had hoped but in the end it didn't matter. This is amazingly delicious!! Make it for dinner tonight!!!

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bernabell24

Cooking Level: Beginning

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Reviewed: Nov. 8, 2009

Delicious! The prep took forever! NExt time, after slicing the zucchini, I am going to dip them in the egg whites adn shake them in a bag with the bread crumbs. Individually coating each slice with the bread crumbs took way too long. I am glad I baked them though, because it added an extra special flavor.

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Katie

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Reviewed: Nov. 6, 2009

So simple! A new family favorite.

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Kathleen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 6, 2009

This was very tasty. It is a bit time intensive. I have always been told (and followed as a rule) that eggplant needs to be drained with salt to get the best out of it. So I salted and then washed off the eggplant before hand. I also sliced some zucchini and then followed the same steps as the eggplant. I found, like many, that the baking time needed to be increased. Also I found that leaving the whole thing to bake longer was better too.

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PIques

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Reviewed: Nov. 6, 2009

Yum!! I'm always looking for tasty and filling vegetarian meals... and this is it! I did prepare it a little differently because I was only working with one eggplant. I increased the bake time and temp to 10 min per side at 400. And instead of putting everything together in a baking dish, I just made individual rounds. Kept the eggplant on the baking sheet, topped each with a good amount of sauce, and a slice of fresh mozzarella. Then back in the oven for a few min to melt the cheese. They looked pretty and tasted amazing!!

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Nov. 5, 2009

This tasted pretty good, my only problem is that it took a lot of dishes to bake all that eggplant (I gave up after loading a 9x13 & an 8x8..didn't want to dirty tons of dishes) So I ended up using less eggplant than needed, and it wasn't as filling as it would have been if I could have gotten all the eggplant into it. It tasted great though! So, next time I'll just have to use more pans so I get the full 3 eggplants in there (I used 2) Also I used Ener-g egg replacer instead of eggs, since I didn't have any. Usually it ends up just fine, but I had to use twice the amount of mix, for less eggplant.

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okibanana

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

I made this for my husbadn and parents they loved it !!! Really easey to make!

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AmberW

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Reviewed: Nov. 4, 2009

Good recipe. My husband really enjoyed it. The first time I made it, I used the egg dip. The second time I did not use it and the coating stuck pretty good. So, I don't think I would use the egg anymore. Also, I pan fried my eggplant instead of baking.

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reagangrant

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Reviewed: Nov. 2, 2009

This was fantastic! My family and friends loved it and have passed the recipe on. My only other comments: 1.) I only needed 2 eggplant (mine were large and sliced very thin) and were still enough to almost overflow my 9x13 dish. 2.) 2 eggs is misleading - we used 5 eggs. 3.) We only used approx. 3 cups of bread crumbs. I will make this again and again. Fantastic!

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hotdiggitydogs

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Miami, Florida, USA

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Reviewed: Nov. 2, 2009

Tasty, just too much work for the family's enjoyment.

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JOI1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 31, 2009

My mom said this was the best eggplant parm she has ever eaten! I followed the recipe with the exception of sauted kale. I added it more to boost the nutritional value than for taste. This recipe is a definite keeper!

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Holly Berry

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Oct. 30, 2009

Awesome! and so easy!

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Ali

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Reviewed: Oct. 30, 2009

I love the no-fry aspect of this dish. But the amounts are off (I used 2 eggplants, 4 eggs and 2 c of bread crumbs). Also - how thin is "thinly" sliced (I did 1/4" slices) sliced horizontally or vertically? I like more specifics. Besides the no-fry I chose this recipe b/c I didn't have to salt the eggplant and let it sit. However, now I'm sorry I didn't because it turned out tough. Good idea, but disappointing results.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 29, 2009

This is so yummy! I was a little nervous to try this because I have never cooked with eggplant, but it was delicious. I didn't do too much different, just spices and eggplant crunchiness to my liking. Thanks so much!

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BrittSaily

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Reviewed: Oct. 29, 2009

Very good and easy. I used Panko crumbs, but otherwise followed the recipe exactly. The leftovers don't heat up well, but it is great the first go around!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Excellent!

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JOHNSONBONUS

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Reviewed: Oct. 28, 2009

This was good, although I personally think frying it gets a better flavor (really, what isn't better fried?) As odd as it sounds, the eggplant flavor is a little too strong when you use this method. Also, with just two eggplants I went through 5 eggs and three baking sheets worth of slices, cooked them 10 minutes on each side but it wasn't done after 35 minutes in the oven. I still must not have cut the eggplant thin enough! So for everyone making the recipe - cut the eggplant very very thinly!

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Sunshine321

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

I tried this recipe after reading all the great comments shared by others. It tasted wonderful! What a delicious and healthy meal it turned out to be! As others had shared in their reviews, I "sweated" the eggplant for one hour, then I baked it for 20 minutes on the first side, then 15 minutes on the other side, so it wouldn't burn. I also dipped the eggplant in flour AFTER the egg and BEFORE the Japanese PANKO bread crumbs I used (both also suggested by another reader). It made a big difference in the taste. Added a nice consistency to the dish. For the pan, I used a 9 x 13 inch pyrex baking dish. I followed directions except that I used three layers of eggplant, and added Ricotta cheese. It was light to medium layers of Ragu sauce (a whole 64 oz. jar was used when I was through), prepared eggplant, organic mozzarella cheese, Ricotta, basil and sauce on top to make three layers of each. It was a great success! I must say that when using the long oriental eggplant, it was very time consuming, but worth it. It took me four hours from start to putting it in the oven to cook. I will defintely make it again. Now that I have, I can shorten the preparation time. I also think next time I will use marinara sauce instead of traditional tomato sauce. Thanks to all for the previous reviews!

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