Reviewed: Jun. 11, 2012

This my absolute favorite way to make eggplant parmesan. Baking, not frying the eggplant helps make it a bit more healthier. This is my meatless Monday favorite.

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Reviewer:

missy

Reviewed: Jun. 10, 2012

This was awesome!!! Even my 4 & 7 year olds asked for seconds!!

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Diana

Reviewed: Jun. 10, 2012

yummy!

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Reviewer:

christierella

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Reviewed: Jun. 9, 2012

Excellent!! I did take others advise to salt, drain and dry the eggplant slices. I also used homemade whole wheat fresh bread crumbs with Mrs. Dash Tomato, basil and garlic liberally mixed in along with some salt. I also used egg whites only. I added skim milk ricotta and used 2% milk mozzarella and regular parmesan.

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Reviewer:

cpack1000

Cooking Level: Expert

Home Town: White Deer, Pennsylvania, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Jun. 6, 2012

This was very easy and very tasty! I halved the recipe, using one large eggplant and it turned out more eggplant would have been better. But the flavor was nice. I made my own breadcrumbs but I found tbe breading got clumpy and didn't stick well to the eggplant (which I also sweated, per other reviewers). I think the bread was too moist. Next time I will dry the crumbs frusta. I'll also use fresh herbs, why not?

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Reviewer:

Alyson

Cooking Level: Beginning

Home Town: Santa Ana, California, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Jun. 5, 2012

I am on a low carb diet so tried this without breadcrumbs , quite good , then using some Julian Bakery Low carb bread to make the crumbs . Excellent and loads of fiber !.

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Reviewer:

Geva

Reviewed: Jun. 2, 2012

Delicious!

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Reviewer:

Jean

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: May 30, 2012

Wonderful dish! Even my picky 4 y/o ate the eggplant after the initial cooking before adding the sauce to it. Scaled it back to 3 servings since I had only 1 medium eggplant. I sweat the eggplant for 30 minutes with salt prior to breading (rinsed and dried well). I used Panko bread crumbs and added my own italian seasoning. Made 3 layers in the dish. This is such a great way to cook eggplant. Would give it more stars if I could!

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Reviewer:

handbanana

Reviewed: May 29, 2012

It doesn't really look good on that photo but when I tried it out it certainly tastes so delightful!! I'm so glad I tried it out.

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Reviewer:

lisarryans

Reviewed: May 24, 2012

Great dish because it's healthier than the classic version and because it so hearty. This would be a great dish to try on someone who demands meat at every meal. I didn't parboil of salt my eggplant before baking. I did bake it longer...about 14 minutes but everything else stayed the same

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