Reviewed: Nov. 16, 2009

Very good and easy to make!

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Brian

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Reviewed: Nov. 15, 2009

Great, great, great! Delicious and perfect - made me look like a chef, when it was actually very easy.

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Hlynne6682

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Reviewed: Nov. 14, 2009

Excellent! I fixed it tonight and I'm eating it right now. I made angel hair pasta and am eating it topped with the eggplant parmesan. There are a couple changes I'll make next time, though. 1) I will sweat the eggplant, as suggested by others. 2) I will also bake the eggplant longer in the beginning. Perhaps 7-8 minutes on each side. This is a wonderful recipe and I will definitely be using it again!

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Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 11, 2009

Very good overall. Love that it is baked, not fried. Like many, many other reviewers I had to cook the eggplant much longer on each side than instructed, I did 15 on each. I think I will try a higher temp and lower cooking time next time. Also, I used buttermilk instead of egg for dipping, I think it tastes better, and half-made my own Italian bread crumbs (I used plain and added the spices).

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Julia

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Reviewed: Nov. 11, 2009

It was great!! I did salt them and let them drain.

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Sarah

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 10, 2009

Both my husband and I love Eggplant Parmesan, but dislike the idea of frying the vegetable. This recipe is simple, quick, and exceptionally satisfying.

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smh8809

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Reviewed: Nov. 10, 2009

A good recipe and a tasty result. It didn't make the "please make it again right away" cut with the family, however, so that is why 4 instead of 5 stars. Still, every one of the 7 of us had seconds, so it wasn't bad either. Since eggplant is a seasonal veggie anyway, having this once or twice a year is good enough.

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Robin E.

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Reviewed: Nov. 10, 2009

Never thought a Baked Eggplant could be so cruchy! This is the only way we'll have Eggplant Parmesan now! Very light and not as heavy. We did change ours a little. We used Panko instead of bread crumbs then after baking the Eggplant we rolled them and stuffed them with ricotta and fresh parsley then topped them with fresh basil. Can't wait to make these again!!

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Cookin with Keith & Sara

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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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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