Reviewer:

Reviewed: Jun. 16, 2013

It was very good, my husband and daughter liked it. I've never used eggplant before, so I really should have used some of the recommendations of other reviewers when it came to preparing the eggplant. It turned out a bit too chewy for me for that reason, and I feel like the eggplant should have been cooked longer, maybe an extra 10 minutes? Other than that however, the recipe was very nice and it was eaten up. I added fresh spinach to the recipe, and used a mushroom spaghetti sauce. Next time, I may add some onion. Really enjoyed this meal, thank you!

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Reviewer:

LittleCook21

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Jun. 16, 2013

Even my husband can make this and it is good.

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Reviewer:

beutynthbst

Reviewed: Jun. 15, 2013

Wonderful recipe, only change two things. First I peeled the eggplant and then sliced the eggplant. I put a layer of sliced eggplant in a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. This removes the moisture from eggplant before cooking. And continued with the rest of the recipes. Will make again and again!!

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Reviewer:

RosaMromero

Reviewed: Jun. 10, 2013

This is an excellent recipe, absolutely delicious! The baked eggplant is actually better than fried ,in my opinion. My family loved it, even the hard to please meat eaters. They weren't happy when they heard it was a meatless dish but now they ask for this often. Simple to prepare, great the next day (if you have any left) and so good.

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Reviewer:

Elisa

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

Reviewed: Jun. 7, 2013

Tasty and Simple

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Reviewer:

cook4me

Reviewed: May 29, 2013

My family loves this recipe, especially my 10 month old. I have managed to convince my kids that it is chicken and they don't complain one bit. I use Panko bread crumbs to dip the eggplant in and bake it a bit longer for 20 minutes. Other than that, put on some good whole wheat pasta and bon appetit!

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Reviewer:

LDoerksen

Reviewed: May 29, 2013

Fantastic recipe, but I go light on the cheese otherwise I find it a bit salty. My meat-loving husband loves this dish and was emphatic about adding it into the rotation

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Reviewer:

Larah

Cooking Level: Intermediate

Reviewed: May 27, 2013

AMAZING!!! my boyfriend is asking for seconds and he never asks for seconds :)so yummy. i followed lots of the recommendations such as sweat the eggplants, use flour before the egg and 5 min on each side. turned out awesome and will definitely make again!

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Reviewer:

mprivara

Reviewed: May 15, 2013

DELICIOUS! Like many reviewers suggested, I salted the slices to remove bitterness, let them drain for 30 minutes then rinsed and dried the slices. Needed four x-large eggs to dip slices in but didn't measure bread crumbs. Also added a layer of ricotta cheese. Definitely takes longer than 25 minutes to prepare, as I ended up needing 3 large cookie sheets. Used 3 pie plates, kept one and gave the other 2 dishes to friends. Hope they enjoy as much as I did. Will definitely make this recipe again.

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