Reviewed: Oct. 10, 2009

These are great, the whole family enjoyed it. only problem was i ran out.

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ccamp5ster

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Reviewed: Oct. 10, 2009

Whole family loved it. Sauteed the eggplant and dusted with breadcrumbs when layering.

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PhilC

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Reviewed: Oct. 10, 2009

This was fantastic! The baked breaded eggplant was so good I had some slices just like that. My family wasn't so sure about eating eggplant but once they tried this they loved it.

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Nodel

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Reviewed: Oct. 9, 2009

Pretty much the way I make eggplant except I add a slice of provolne before dipping and breading the eggplant. It melts under the breading while it bakes. try it, it is really good.

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Diceman

Home Town: Englewood, Colorado, USA

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Reviewed: Oct. 7, 2009

it was alright but the eggplant wasnt done enough..

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marinewife408

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Oct. 7, 2009

Good flavor, but I ended up frying half of the eggplants in grapeseed oil once they came out of the oven to make them more crispy.

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I cook when I should study

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Reviewed: Oct. 7, 2009

This was excellent and so easy to make. I used the Classico spicy Sauce (they have serveral spicy flavors). It gave it a nice kick. I will make it again.

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Lisamarie

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Reviewed: Oct. 7, 2009

This was a very tasty recipe. The only suggestion I would make is to brown the eggplant to your likeness. I like mine crispy so I browned them for 12 minutes on each side and they were a big hit.

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photoang23

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Reviewed: Oct. 6, 2009

This was very good. We enjoyed having this for dinner. Baking the eggplant first did take extra time, but I would make it again.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 5, 2009

Easy, cheap, good! I didn't have italian seasoned bread crumbs so I made my own w/ some plain + italian seasoning + garlic + parm then I mixed in some panko bread crumbs for extra crunch. It was super good and made my tiny apartment smell soooooo good. I hope it made my entire floor hungry! I used Culinary Circle's Florentine Style Pasta Sauce and it was perfect. I did not salt the eggplant or whatever others suggested (I don't have time for it and I don't want the extra salt) it came out perfect w/o it since I seasoned the bread crumbs well. I also chose to keep the skin on and prefer it that way.

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GradSchoolPoorBeginnerCook

Cooking Level: Beginning

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Reviewed: Oct. 5, 2009

Love it! I did fry instead of bake....its the old school way that my mom taught me....and I made my own sauce. A favorite in this house!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 5, 2009

So good! I used the sauce from the World's best Lasaga recipe. It was perfect! My italian father in law said it was the best he had ever had.

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HannahluvsRudy

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

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Reviewed: Oct. 5, 2009

Super yummy! Made the recipe pretty much as is, except I added italian seasonings to the breadcrumbs and added garlic to the sauce. Were not big eggplant eaters, but grew some in the garden, after this recipe...we are big eggplant eaters:)

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TheBadSeed

Cooking Level: Intermediate

Home Town: Orange, Massachusetts, USA

Living In: Athol, Massachusetts, USA

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Reviewed: Oct. 4, 2009

I really really loved this dish. I made it with the 'Simple Marinara Sauce' recipe from this site. I also prepared some tofu the same way I prepared the eggplant. I added the tofu as a layer for an extra protein kick, and nobody noticed! They thought the "white stuff" was cheese. This was simple, classic, and delicious. Will definitely make it again.

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imachef

Home Town: Chicago, Illinois, USA

Living In: Hollywood, California, USA

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Reviewed: Oct. 4, 2009

I used this recipe the first time I ever made Eggplant. It was very, very good and I like that it is not fried.

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iwillkeepdreamin

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This recipe was very good and easy, but time consuming. As suggested by other reviewers, I let the eggplant sweat for 25 minutes. I would def make again.

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Zepri

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Oct. 2, 2009

I wasn't too impressed with the taste and texture of the eggplant. My husband and I were thinking it would be great if the eggplant slices were fried versus baked.

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Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: Oct. 1, 2009

This recipe is so good. i like how you bake it instead of frying it. i ate mine with whole grain spaghetti noodles and it was delicious!

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k.topia

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Reviewed: Sep. 29, 2009

i prefer frying my eggplant to baking. they took too long to crisp.

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kate reidel

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Reviewed: Sep. 28, 2009

This was absolutely hands down the best eggplant parmesan I have ever eaten. I love the fact there is no grease so all you taste are the true flavors. I am out of dried basil so I used fresh and since I love basil, I used 1/3 cup chopped fresh basil, layering it on top of the eggplant and before the sauce. I sweated the eggplant first, peeled it too because I hate the skin. The baking time of the eggplant itself needs to be increased. It took me 15 minutes a side to get them crisp but I think that's my oven not the recipe. I will make this again and again. I think even my picky family members will enjoy this dish.

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