The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2009
I agree that this is an excellent dish. I also salted the eggplant and baked 10 minutes per side. It tasted great (how could that much cheese not?) but I shutter when I think about how many calories I ate!!
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Photo by sleugner

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2009
This turned out fantastic! Per some of the other reviews, I salted the eggplant slices and let them sit for about 30 minutes. Then I rinsed and dried them really well before breading. Once breaded, I baked them for 10 minutes on each side. Really simple recipe and I will be adding it to my rotation!
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Kai

Cooking Level: Expert

Home Town: Orange, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2009
I followed the recipe and my husband and I loved it! Wish the eggplant was a little softer, but my husband loved it exactly as it was. Thanks!
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Photo by Beth

Cooking Level: Intermediate

Living In: Georgetown, Kentucky, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2009
I was very disappointed with the result of this recipe. I followed it exactly. Three eggplants was way too much. No one cared for it and we ended up just eating the side-dishes.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 8, 2009
It didn't taste good as I was thinking.I didn't know where i went wrong or we are just not a fun eater of eggplant...not a winning receipe for me and my friends!it seems to salty for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 7, 2009
Even hide some in homemade hot pockets added few pepperonis, the kids never knew, great dish!
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Photo by ssland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 7, 2009
I didn't have breadcrumbs, so I cubed up some bread and threw oregano, basil, and salt in with the mix. Next time I'll shred or cube the eggplant (picky eaters here) and stir the bread cubes with the egg and bake it together before returning it to a pan with parm, sauce and cheese (I didn't have mozz. so I substituted cheddar). It turned out FANTASTIC!
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Photo by Japangela

Cooking Level: Beginning

Living In: Milford, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 7, 2009
Very very delicious, far more delicious than Italian restaurants.. I did it with home made pasta sauce and it turned out great.. Totally agree with increasing the eggplant baking time to 10 mins each side.. Enjoy!
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Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 6, 2009
I found that I needed 2 eggs, and twice the amount of breadcrumbs on the recipe. I also used Gluten-Free bread crumbs. Cooked each side for about 7 minutes a piece. Easy to make...especially for a beginning cook. Thank you for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 6, 2009
My first time making eggplant parmesan and I don't normally eat it. I was pleasantly surprised at the crispiness even though it was baked, but the eggplant was a little bitter in my opinion.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 6, 2009
This smelled great and was interesting to make considering I have NEVER eaten EGGPLANT and probably never will again! The recipe was great except for the eggplant, the consistency of the Veggie just didn't sit right with my taste buds. This seems like a great veggie dish but I would pass it up any day for some good ole MEAT!! sorry kiddos...
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Photo by lazymom

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 5, 2009
Very good dish, will make again!
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Photo by butterflymomma

Cooking Level: Expert

Home Town: Riverside, California, USA
Living In: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 5, 2009
This is a GREAT method to cook eggplant...so much easier and cleaner than frying. I always "tweek" recipes. One thing I did with this one is use about a cup of ricotta, 8 oz. of mozzarella, parmesan and 1 egg mixed together, and make it a middle layer. No salt is added to this mixture, as the seasoned bread crumbs contain enough seasoning. Also, the "sweating" of the eggplant (in previous posts) is a good idea. I like to make my own sauce...delish!
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: Woodbine, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 5, 2009
I really like this one - especially that it is baked, not fried. I followed the recipe. For the tomato sauce I used crushed tomatoes + basil & oregano + salt & pepper. For the bread crumbs, I toasted bread and crumbled it in the food processor with a bit of cheese and herbs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 5, 2009
This was really easy and delicious. I took some other reviewer's advice and cooked the eggplant for closer to 7 minutes on each side to make them crispier. I also added some oregano to the sauce. I made this for my boyfriend and he went back for seconds. I'll definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 4, 2009
Easy to prepare and delicious. This one's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 3, 2009
This was the very best recipe I have ever gotten from this site. I followed others advise and used only 2 eggplants. I also sweated the eggplant and baked it at 375 for about 10 minutes per side. I used my own homemade Marinara sauce and never measured the cheese (I added more than the recipe called for). It turned out absolutely delicious! It is a little time consuming, but well worth the effort. I'll be making this on a regular basis. Thanks for this wonderful recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 3, 2009
Really nice flavor and very easy. The only downside was that there wasn't enough sauce. It cooked down so much in the oven that I will need to open a new jar of sauce tomorrow night for the leftover eggplant. But the flavor was soooo good. I will definitely make this again, but will increase the sauce by 50%.
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Photo by Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 3, 2009
I would give this recipe 10 stars if I could! I have tried a few different versions and this is by far my favorite. I "sweat" the eggplant for about an hour before starting and I think it made it even better. Thanks for a simple but good one!
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Photo by NicoleH

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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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Photo by Allrecipes

Cooking Level: Intermediate

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

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