Reviewed: Jan. 18, 2013

This produced a wonderful dish and we liked that the eggplant was not deep fried. The texture of the final eggplant slices in the dish were just right, not too crunchy and not too mushy. However, the proportions and directions need major correction. We used 3 medium eggplants (the direction do not say what size eggplant to use). When thinly sliced three eggplants produce a lot of slices. I changed the proportions : - 3 medium eggplants, peeled and thinly sliced - 6 eggs, beaten - 3 cups Italian seasoned bread crumbs (option; add 1/2 cup grated parmesean to the bread crumbs) - 10 cups spaghetti sauce - 24 ounces mozzarella cheese, shredded and divided - 1/2 cup parmesean cheese - 1/2 teaspoon dried basil Also, in the Directions it says to bake for 35 minutes. This recipe produced so much that you need to bake it for 45 min. at 350 degrees.

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Reviewer:

gemllc

Reviewed: Jan. 17, 2013

Delicious!! I couldn't believe how good it turned out. I "sweated" the peeled eggplant slices, and I think that made the difference. Used half the amount of mozzarella, and it was still yummy. Used Prego traditional sauce.

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Reviewer:

Jenifer

Reviewed: Jan. 13, 2013

This came out wonderfully.

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Reviewer:

DEBX2

Reviewed: Jan. 7, 2013

This tasted very bland. My family didn't like it at all. Sorry.

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Reviewer:

Mom

Cooking Level: Intermediate

Reviewed: Jan. 6, 2013

I love a low fat, healthy recipe....BUT.....I added garlic, basil & tuscan olive oil, with fresh cracked pepper to the foil lined baking sheets, turned the oven to 400 and turned every 5 min or so until crisp on both sides. I used one jar of Emerils Kicked up Sauce, instead of 6 cups. I added 1/4 package of wheat linguine.

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Reviewer:

krusette

Cooking Level: Expert

Living In: Cary, North Carolina, USA

Reviewed: Jan. 4, 2013

Awesome! It is now a favorite in our home! Even my 5 year old likes it.

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Reviewer:

Blessed Mommy

Cooking Level: Intermediate

Living In: West Branch, Michigan, USA

Reviewed: Jan. 4, 2013

easy and tasty

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Reviewer:

kateskitch

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

Good best recipe for this I've tried so far. I never thought of peeling the eggplant before. I also only used one small eggplant bought a jar of sauce and added a can of diced tomatoes.

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Reviewer:

mommaveg

Reviewed: Jan. 2, 2013

OMG this recipe was unbelievable!! I took it to Christmas dinner and it was a HUGE success. The biggest sign for me that this is a great recipe that I will continue to make in the future...the kids loved it!!! I thought for sure they would stay away from it, but all 3 kids at the family dinner tried it, ate it, and LOVED IT!!!! I followed some of the previous reviewers suggestions and it came out phenomenal! (I sweat the eggplant for 30mins, I didn't have enough time to do it for any longer than that but still came out great; I also baked for 7 mins on each side). I used egg whites only and Panko crumbs (love the crispy texture more than regular bread crumbs). Next time I will use flour on each piece of eggplant before putting it in the wash, but otherwise, this was a fantastic recipe!!

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Reviewer:

chachelia

Reviewed: Dec. 29, 2012

I loved this! Seriously awesome. I always thought I hated eggplant but I was so wrong. The finished meal was delicious but apparently eggplant isn't supposed to be chewy although I didn't mind that, better than overcooked and soggy really, (I'm reading reviews here after the fact) so perhaps I will bake the eggplant like 7 minutes per side at a higher temp like other reviewers suggested. (I did the first bake 10 minutes like the video suggested and 25 minutes for the assembled meal since I only cooked one eggplant instead of 3.) Anyway you slice it, it was good. I also added FRESH basil which I think makes a difference and smells divine when cooking. Thank you Doery!

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