The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 2, 2009
This recipe was ok. The fact that the dish is baked takes away from the overall taste. It may help with the fat factor but certainly not with the taste factor. I think baking is a good option, but I also think you need to add something to help give it a boost. Perhaps some of the other reviews have some suggestions on additional items that can help this dish.
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Cooking Level: Intermediate

Home Town: Marcellus, New York, USA
Living In: Harrison, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 1, 2009
enjoyed this very much...great on a toasted garlic wedge...will be making this often this summer....like the fact that its not fried...sweating the eggplant by salting it 45 min beforehand makes a big difference
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 1, 2009
I love eggplant and this recipe made me love it more. I did not change anything. Ireally liked the idea of not frying thus avoiding all that sogginess that come with it. Thanks for sharing...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 1, 2009
This dish was very simple and easy to make. We served it with a little linguine and we loved it! Thanks!
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Cooking Level: Intermediate

Home Town: Patterson, New York, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
This is just the best. Used one large eggplant and fresh basil as I grow it. Everyone raved about it. They complained when it was finished. Will make for the holidays for the rest of the family to try. I know they will love it also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
My husband and I both LOVE eggplant parmesan, and that is what we always order when we go to a particular Italian restaurant in our town. We have not been able to find a comparable recipe anywhere until now. Thank you so much for posting this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
This was delicious and I will make it again. My husband is not a big fan of Italian food, but we both agreed this was the best eggplant dish (of any variety) that we've ever had. That may not have been due entirely to the recipe, though . . . the eggplant were fresh from our garden, and I made the spaghetti sauce from scratch (with canned tomatoes from last year's garden).
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 27, 2009
I have never been an eggplant fan, however this recipe has changed that! Made my own tomato sauce and used smaller homegrown chinese eggplants. Much easier to make than I had expected.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 27, 2009
My husband and I are meat eaters but I had tried eggplant parmesan before and liked it and eggplant was super cheap so I decided to give it a try. I used 1 eggplant and we had enough for dinner and the leftovers went to work with my husband 2 days later for lunch. We both loved it and my husband said it was even better as leftovers. I'm buying more eggplant tomorrow before the sale is over ($0.55 each) I did soak the slices in saltwater for 20 minutes before cooking.
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Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 27, 2009
Super duper fabulous!! I cut the recipe in half as there were only two of us and I'm wishing there were leftovers now! I used whole wheat bread crumbs and seasoned it myself with oregano and basil. The only change I will make next time (besides making more) is to add a little bit of spaghetti sauce on the top pieces of eggplant because they dried out a little during baking.
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA
Living In: Flushing, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 27, 2009
Delicious!!!! I made this the other night and it was a hit with my relatives from out of town and family. I only used one eggplant and halfed the recipe but it was a large eggplant. I didn't have any Italian seasoned bread crumbs in the house so I blended herb stuffing mix into a powder which worked out great. My family LOVES cheese so I didn't bother measuring. I also refrained from using basil because some members in the house don't care for it. This turned out sooo good I can't wait to buy more eggplants. THANKS! A new family favorite.
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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. 26, 2009
This was delicious. I used two jars of ragu and 4 cups of mozzarella cheese. Pretty much followed the recipe, just added more when i thought it needed it. Three cookie sheets of sliced and breaded eggplant baked at 400 for 10 minutes on each side. Looked and cut like lasagna but tasted like yummy eggplant parmesan. I did not sweat the eggplant. It did not need it. You don't need to salt it either. I oversalted it but it was still the best. Thanks for a great recipe
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Cooking Level: Intermediate

Living In: Southgate, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 25, 2009
I love this recipe! I have made it several times; it is easy and delicious. I highly recommend it. Tastes as good as fried eggplant parm.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 25, 2009
I had never made this before I thought I messed it up slicing to thin.baking to long[on phone]they were hard but I continued anyway I went by the recipe except I did sweat the eggplant.I also covered with alumium[ms].since it was so dry.my husband and son thought it was the greatest dish ever.thanks soooo much for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 24, 2009
This was my first time ever preparing eggplant, and we loved this recipe. My 9 year old claims it's one of the best dinners I've ever made. I did not tell her it was eggplant until she asked me what it was the next day! I sweated the eggplant slices for about an hour and rinsed well with cold water, and it worked great. Served with spaghetti and extra romano cheese. Very good dinner.
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Cooking Level: Expert

Home Town: Columbia, Maryland, USA
Living In: Harpers Ferry, West Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 23, 2009
I tried "sweating" my eggplant with salt as several reviewers suggested. In the end, I ended up with a VERY salty dish. Really disappointed.
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Home Town: Louisville, Kentucky, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 22, 2009
Excellent!! I thought I didnt like eggplant, but we are eating healthier these days and with the good reviews I figured it was worth another try. I am glad I did my husband loves this!!
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Amy

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 20, 2009
Like others I found the recipe proportions a bit off, but adjusting for that, this was a delicious and easy meal. The recipe was scaled for 3- I actually used 2 eggs, and double the amount of breadcrumbs. Wish I would've had more sauce, too. Regardless, I will definitely make this, again. Thank you!
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Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 20, 2009
This came out really good but I had some issues with the proportions in this recipe. Try using half the amount of eggplant and twice the amount of sauce and Parmesan cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 19, 2009
This was tasty, I seem to have a problem getting my eggplant tender though. I followed the recipe, but our eggplant was still pretty tough... It was tasty!
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