The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 11, 2009
I made this for my mother-in-law for her birthday. It turned out great as was expected, and as the other review stated. Next time I might lay the Eggplant out and sprinkle with salt to seal in the moisture. Overall this is exactly what I expect my eggplant parmesan to taste like. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 9, 2009
My mom used to make this for me and I decided to make it myself tonight. I only used egg whites and instead of baking the eggplant, I broiled it. The recipe is a little bit time consuming, but not difficult by any means. I would have added some salt to the eggplant, but I am a salt lover.
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Mal
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 8, 2009
Delicious! First time I have made it without having to fry the eggplant - love being able to bake it instead. Used my own homemade marinara sauce from homegrown tomatoes, homemade bread crumbs and fresh mozzarella. Labor intensive this way, but a real treat for special dinners or just to wow the family!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 8, 2009
Great, simple recipe. Family loved it! Only thing I added was 1/2 pound of ground turkey (cooked). I sprinkled it in the middle of it all. Also added 2 jars of baby food (mixed vegetables) to pasta sauce. I do this with alot of recipes and your family will never know the difference. Plus they get extra veggies they didn't even know about.
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Photo by Glenn/Steph

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 5, 2009
Absolutely outstanding. I bake this without tomato sauce for appetizers; I bake it with the cheese and tomato sauce for suppers and potlucks. Fantastico.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 2, 2009
Mine turned out amazing! All the family loved it and much better than any restaurant eggplant parm! A few modifications: 1. DO spinkle with salt before using as other reviewers have suggested. Rinse with cold water after 30min. 2. DO pat dry. 3. DIP each slice of eggplant in flour PRIOR to egg wash, then bread with PANKO breadcrumbs (these specialty crumbs are much crisper than regular crumbs). Mix 3 cups PANKO crumbs, 1 tsp pepper, 2 tsp salt, 1/2 grated parm or padano cheese and zest of 1 lemon. Use this as your breading, much more flavor. 3. Bake for 10 min @ 350 C, turn over and bake for another 10 min. Then bake at 400 C for 15-20 min until golden brown. 4. Layer with sauce and cheese. In middle layer add fresh basil finely chopped. Enjoy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 1, 2009
Love this eggplant recipe and as always, it's incredibly helpful to read all of the twists that A/R members have done when making their own versions. Creamy egg noodles are a perfect companion for this eggplant parmesan dish ~~ Yum!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 29, 2009
Waaay too much food!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 26, 2009
Wonderful! Sweating the eggplant is a must, and I did two separate layers in the casserole dish (sauce-eggplant-cheese, and repeat) but other than that, this recipe is just right. I served it over angelhair pasta for a hearty meal and lots of delicious leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 25, 2009
This is a GREAT and easy recipe for eggplant parm. I've made it several times and just love it. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 23, 2009
We made this for a vegetarian dinner party this past weekend and it was excellent! Don't forget to sweat the eggplant (I'm sure glad I read the reviews so I knew to do it). We made this for our herbivore and chicken parmesan for our carnivores, and I thought the eggplant parmesan was so good I didn't touch the chicken!
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 23, 2009
This is an awesome recipe. I,like others, chose to sweat the eggplant first, and bake longer. I didn't know, however, if it was supposed to be covered in the oven. I chose to spray some foil with non-stick cooking spray and then uncover for the last 10 minutes. Extremely easy for new cooks and very yummy for the more experienced to play with ! Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 23, 2009
This was a great recipe. I used panko bread crumbs mixed with regular bread crumbs to bread the eggplant, layered baby portabella mushrooms with the layers and used garlic powder, red pepper flakes and italian seasonings on each layer.
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Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2009
For me, this was just okay.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2009
FanfrakinTastic!! 100% Yummy! I do a lot of research so I can get the recipe right, ingr. aren't cheap! Anyhow, this is what I used & did: 1 med. eggplant: NO NEED TO SWEAT, peeled and thinly sliced, 3 eggs & 2 c plain breadcrumbs. I baked in Parchment lined Baking pan for about 7 min each side. I used shredded parm & shredded mozz about 1/2 c low moisture or each., basil, Garlic Powder, Italian Seasonings and Pepper to taste. 3/4 of a jar of Prego. One casserole dish made 4 nice size servings. My calories & gist came to more Protein: 34 per serving. Calories: 456 per serving, fat: 23 per serving, Carb: 69 per serving, Fiber: 11 per serving. Pre-sprayed a casserole with Pam and put a couple tablespoons of sauce just to wet the bottom, not drench, a little goes a long way! Then I placed the eggplant in a single layer in the casserole dish. Then I put a layer of Mozz and Parm cheeses and REPEATED with remaining amounts. I sprinkled the seasonings; Basil, Garlic Powder, Italian Seasonings and a touch of pepper all over the top and baked for 40 minutes, till it was golden brown. We absolutely love this recipe, it made a gorgeous Eggplant Parm that tasted high end! We ate it all up! I made it again & made 2 casserole dishes worth and froze one and we ate one. It freezes so well! Microwave to reheat at 50-60% power for 5 min. Yum!
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2009
This is an ingenious method to unguilt eggplant parmesan. I am withholding the fifth star because there is much which is subjective...sauce, "Italian seasoned bread crumbs", covered or uncovered. I have eggplants in the garden this year so I will use this often. Thanks for posting.
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Photo by Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2009
I don't sweat the eggplant like some do, as I find it turns chewy. I use only Market Basket (neighborhood grocery store) brand marinara. It's inexpensive, all natural, and much, much better tasting than more expensive name brands! One thing I do a little differently is to soak the eggplant slices in Sherry wine before the dip/dredge step. This helps do away with the bitter taste from the seeds. Tip: Don't keep eggplant for longer than two days in the fridge. It doesn't stay firm/fresh very long after purchasing. Also, sprinkle the breadcrumb-dredged slices with about 1/2 cup parmesan cheese before topping with sauce and buffalo mozzerella cheese. This all-natural cheese doesn't contain silicon powder like the pre-shredded packaged cheeses do as an "anti-caking agent."
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2009
Very good and very easy to make. Could actually taste the eggplant rather than just sauce and batter. Nice to have a healthy version of this favorite.
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Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 12, 2009
We really enjoyed this, the baking is so much cleaner than frying and, less oil to consume in the end. I followed the tips from NDG42200 by sweating the eggplant first, then baking at a higher temp. We also did not make the full recipe as it would be quite a lot. It was very good. We'll have it again and again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 11, 2009
Three eggplants for 9 servings? What size portions are you figuring? I used one eggplant and it easily served 5 ppl with leftovers. Now I have 2 extra eggplants I need to use! Baking the slices was good idea but didn't taste the greatest. Just an okay recipe.
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Cooking Level: Intermediate

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