Reviewed: Jul. 17, 2012

This recipe was simple, easy and turned out awesome. The thinner slices of eggplant made a crispy dish even after the sauce. My eleven month old son even had seconds.

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35 users found this review helpful

Reviewer:

Eyeballkid

Reviewed: Aug. 13, 2012

This is a real keeper. Excellent! I added a little pasta in between the layers. Filling and yummy!

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6 users found this review helpful

Reviewer:

Connie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Sep. 16, 2012

Great recipe! Unfortunately, my store didn't have smoked mozzarella, but I used fresh and it was still good. I took another person's advice and dipped the eggplant in flour before the egg/milk mixture. It helps the breadcrumbs stay on!

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6 users found this review helpful

Reviewer:

hanajane

Reviewed: Nov. 14, 2012

Atempting to have a meatless Monday with my hubby and kids. This turned out to be a meatless Wednesday instead. LOVED this recipe! Kids loved it too which is surprising because they don't like much. The only thing I changed was that I used panko crumbs instead of bread crumbs. This was only because I didn't have bread crumbs available. I served this with spaghetti squash and garlic bread. Will surely use again! Thanks for sharing.

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5 users found this review helpful

Reviewer:

Amy Ridgeway

Reviewed: Oct. 21, 2012

Delicious!!! My 7 year old asked for thirds! I used regular mozzarella instead of smoked, and laid the eggplant slices flat on a cookie sheet rather than layering them in a baking dish. Amazing, great recipe, thanks!

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33 users found this review helpful

Reviewer:

ANDRAROGERS

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

Reviewed: Aug. 14, 2012

wow! This is a delicious recipe. The smoked mozzarella is excellent and will be a permanent substitution for plain mozzarella in future Eggplant Parmesan dishes. I come from a long line of Italian cooks who are known for this dish. That said, I was happy to find a recipe that deviated from the usual way we make it. I am a basil fan so I did add extra basil. My Nonie insists that you must dip in flour first before the egg and bread crumbs. Since I have grown up with that step , I do it automatically now. Not sure if it even makes a difference! Just when I thought I couldn't improve on the family recipe, I did! We make our own sauces and freeze for future use. I chose the caramelized onion and red bell pepper sauce which went great. Next time I am making a double batch! Oh thank you for this jewel of a recipe!

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26 users found this review helpful

Reviewer:

Mom of five

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Reviewed: Oct. 12, 2012

Oh my goodness, this was really delicious. I had not tried to make eggplant parmesan in years and had decided to try this recipe. Yummy!!!! I could not find smoked mozzarella so used regular and it was awesome....will look harder for the smoked mozzarella and try it again...I'm sure it will be extra wonderful!

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1 user found this review helpful

Reviewer:

judi p

Reviewed: Nov. 1, 2012

This is incredible. My husband is a very picky eater and he loved it, and we had a lot of leftovers so I took it in to work for my employees to try- it was gone within 3 hours and everyone said they absolutely loved it! :-) I did make the tomato sauce from scratch, and followed review suggestions to dip the eggplant in flour before the egg and bread crumbs- it worked beautifully. This is a definite favorite- I'll be making it often!

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3 users found this review helpful

Reviewer:

yokuokitahi

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

Reviewed: Feb. 5, 2013

This was my first taste of eggplant and I absolutely loved this recipe and so did my family! This dish will become a regular favorite on my families table.

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5 users found this review helpful