Reviewed: May 22, 2012

Made this camping last weekend. My husband and I loved it. I forgot to peel it, was still great. Going to make this for pot luck Memorial Day weekend. Bonnie

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Reviewer:

Bonnie

Cooking Level: Intermediate

Living In: Athol, Massachusetts, USA

Reviewed: May 21, 2012

I really, really enjoyed this - super simple prep and incredients; and it was even better warmed up for lunch the next day. Thank you for posting!

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melmg

Reviewed: May 12, 2012

First time for me cooking eggplant. It shrinks in the oven during the first step. Two eggplants were just enough for me, my wife and daughter. Thought I had too much when preparing the meal. Easy and delicious recipe, will make this one again.

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KenNFD

Reviewed: Apr. 9, 2012

Very yummy. My eggplant was soggy....I couldn't get it crispy, even cooked it longer on the second side. All in all good, I will make it again!

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circusboygirl

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

I use more garlic, basil, and cheese than stated, but we love garlic, basil, and cheese! This recipe is great, using home grown eggplant just puts it over the top.

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jenn86

Cooking Level: Intermediate

Home Town: Sheridan, Arkansas, USA

Reviewed: Mar. 14, 2012

Great! I added some crumbled sausage for my husband and he said it was one if the best dishes I had ever made!

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shadowraven686

Reviewed: Mar. 12, 2012

Mushy and not particularly flavorful. Salt and pepper should have at least been given a mention.

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naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 23, 2012

delicious! I took the advice of another reviewer and salted the eggplant, let it sit one hour, then rinsed. I also added a few frozen meatballs in the baking sheet the last 5 minutes of browning, then added them around the perimeter of the baking dish with a little canned tomato sauce and oregano drizzled over them. Yum!

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barbiecooks

Reviewed: Jan. 1, 2012

This is fantastic! I'd also like to add it tastes better than 90% of the breadcrumb/deep fried eggplant parm I've tried. I did modify it a little bit just based on what I had on hand. I definitely used more EVOO and garlic. I also didn't have tomato or basil so I just used a half jar of Prego and some dried italian seasoning. I also doubled the cheese (if I had had parm I would have used it, but I didn't and it was still delicious). This was super easy and so good I could eat it for dinner every day.

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kateinthekitchen

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Dec. 29, 2011

Excellent & easy for learning to cook, I stuck pretty close to recipe the first time ( subbed in spinach for basil) it was a little watery (think I put too mush tomato on) 2nd time I made it, I added a layer of whole wheat lasagne noodles, and crumbled in some tofu with the layer of cheese & added in some sauce at the end.

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