I just don't know what happened. The eggplant was tough. I prepared it exactly like the directions. My husband says "you owe me one".

This was awesome! Even my kids loved it!

I used frozen eggplant from Trader Joes. Cooked eggplant in oven for about 15 min then took out of pan and followed receipe with the layering of the sauce, eggplant and cheese. Quick, easy and most importantly YUMMY!

AWESOME!! Hubby had never had eggplant before - he now loves it! Leftovers were just as good. I sweated the slices as suggested, browned them in the oven 8 minutes, used 1 large and 1 small eggplant and one 24 oz jar spaghetti sauce, the rest of the recipe as is. Perfect!

OMG... this was a delicious surprise to my family! I had a large eggplant I didn't know what to do with and looked up this recipe by chance... and we now will be making this recipe from now on!!! It is so yummy! I had used homemade breadcrumbs from a loaf of foccacia bread -- and about 1/4 cup of feta cheese with the listed cheeses -- and used a Marinara sauce. YUM.

This is an AWESOME dish. I first made it when I was still living at home, in high school. My meat and potatoes parents loved it! When I lived in a "dorm" I made it for a bunch of the people and staff there. Everyone loved it!!! I do recommend soaking the eggplant slices in salt-water. It'll get some of the bitter seeds out. It's hard to find good eggplant in Nebraska so it's a treat when the garden is done.

This turned out well, it was my first time makeing or eating eggplant parm but certainly not my last. Thanks for the recipe!

AWESOME FANTASTIC FLAVOR...but the eggplant itself came out really soggy and a huge disappointment. I tried sweating the eggplant for an hour, then dipped and baked it for about 10 minutes before adding the sauce, baking for 5 minutes to warm through. I guess I'm still on the hunt for the perfect recipe.

Good, but not great. Maybe I didn't cut the eggplant thin enough. Seemed that it needed to cook longer to get the eggplant a little softer. I'll try again. Easy enough though.

Great recipe, I wouldn't change a thing! I've made this recipe twice with the three eggplants listed in the ingredients and both times have ended up filling two 9x13 pans. It doesn't bother me, the leftovers are great too.

This was a wonderful treat and I appreciated the extra instructions. I made this as a Passover dish by replacing the bread crumbs with Matzo Meal. I also added a matzo on the bottom ( dipped in milk and egg) and on the top. Yummy!!!

This is an excellent tasting and very simple dish to make when you are short on time!! My husband is not really into eggplant so I tried it with about 5 chicken breasts cut in half. I pre-baked them for about 15-20 minutes and then prepared it just like the recipe says and it turned out GREAT!! I'll definitely be making this again!

I made this last night, this was very good. My husband who is not a big eggplant eater loved it. I used Fat Free Mozzarella, I will use it again except for the top layer for it did not really melt. Will be making this again.

Very good!! I recommend making a ton and freezing it...it's just as good after freezing and it's nice to have a quick meal ready.

This recipe was absolutely amazing. I cooked this for coworkers and they went for thirds. The only thing I added for some extra flavor and a little bit of bite were lots of oregano and one can of spicy Rotel tomatoes. I used the Original can but for extra spice, the Hot would work just as well. I also, like other recommendations, cooked the eggplants for about 10 minutes longer to make the dish moist. Will definitely cook again. Thanks for sharing!

Great vegetarian meal!

Everybody loved it. I sweated the eggplant in salt for about 1 hour, rinsed and patted dry. Drizzled the pan with a little EVOO, and a little on top of each piece as well before placing in a 450 degree oven. Baked for 7 minutes on each side. I also added some shaved proscuito when doing the layers. Other than that, I followed the recipe. My Italian husband couldn't stop complimenting the dish. He said to definately put it on the "do it again list".

This is a great recipe! I am just learning to cook and made this for the first time last night. I chopped up cheese sticks in the food processor to get the mozzarella, which worked really well. Tomato and basil sauce from a jar eliminated the basil, which I didn't have. There were only two of us, so I used 3 little eggplants. At first, I thought I'd have leftovers for days, but that wasn't the case at all! It's nearly gone! The only thing is that I salted the eggplant and no moisture was coming out after 15 minutes, so I rinsed it and continued on with the recipe. I probably wasn't supposed to do that, but I'm impatient! It still was great! I will definitely make this again! I will read up more on if it is really necessary to purge the eggplant or not, before I make this again, though.

I started with the basic recipe and will make that again, but wanted to make casserole like Trader Joe's used to sell that had a phyllo crust. I started with 1/2 pkg phyllo dough. Prepared the eggplant as suggested, though only used two and coated the baking sheet with extra virgin olive oil. Melted 1/2 stick butter; generously coated the bottom of a 9x13x2 dish. Put several sheets of phyllo in the bottom, brushed with melted butter, added more dough (total of probably 8 sheets). Placed a layer of eggplant slices on top; made a chiffonade of fresh basil which I sprinkled over the eggplant, added a layer of shredded mozzarella (slices of fresh would be great); then 1/2 jar of a good marinara sauce. Repeated the eggplant, basic, cheese marinara sequence and then added an additional 8 sheets of phyllo dough brushed with butter. Dealing with the phyllo dough is the hardest part of this recipe. Make sure to keep the unused dough covered with a damp towel so it doesn't dry out. Baked for 30 minutes at 350 and it was fabulous. Served with fresh asparagus and a glass of Merlot. I love baking the eggplant as it is a lot less messy and the eggplant doesn't absorb as much oil. Will do my eggplant for all recipes this way from now on.

My husband and I have never had eggplant, so we were not sure what to expect. Since my husband is allergic to chicken, I decided to try this as an alternative to chicken parmesan. I'm glad I did, this was wonderful! I did follow others tips and let the eggplant sweat for about a half an hour, and baked them about 10 minutes on each side. Otherwise, followed the recipe exactly. We will have this again, and often! Thank you for the post!