Reviewed: Nov. 15, 2009

Very tasty!!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Oct. 3, 2009

This is a good recipe but I did mix mozzerella,ricotta cheese, an egg, garlic salt and parsley for the filling. And I added parmesean cheese to the bread crumbs. I made my own homemade sauce which is pretty easy to make. The sauce makes this dish really fabulous so choose a good sauce

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Reviewer:

Tamara

Reviewed: Sep. 14, 2009

I used eggplant from our garden and it was excellent! I will definitely be making this again!

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Reviewer:

juni8869

Reviewed: Sep. 9, 2009

This was very good. I sweated the eggplant as was suggested by others. I used ham instead of proscuitto. I also seasoned the ricotta with some garlic and italian seasoning. Will make this again.

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Reviewer:

shopj

Cooking Level: Expert

Reviewed: Aug. 29, 2009

We really enjoyed this and the only change I will make when I make this again is to add a bit of 3-cheese blend from my deli to the ricotta to give it a little more flavor.

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Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Aug. 25, 2009

Very Good. I added some parmigiano regiano to the bread crumbs. Next time I will use a sausage or ground beef mixture instead of the prosciutto. It was very good with the prosciutto I will probably add some roasted red peppers next time as well. Served with rice balls instead of a pasta, great filling dinner.

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Reviewer:

preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

Reviewed: Aug. 10, 2009

Restaurant style! I got so many compliments on this dish I just had to rate it. I did nothing to change this recipe other than I used La Familia Marina Sauce instead of spaghetti sauce. I will be making this recipe for years to come. Thanks for sharing with us.

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Reviewer:

EILEEN16

Reviewed: Aug. 3, 2009

This was a BIG hit! Just a few changes... 1 - I sweated the eggplant first 2 - added fresh grated parmesan to the egg 3 - added sauteed red onions and garlic, along with spinach and italian seasoning to the cheese filling Can't wait to make this again!

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Reviewer:

kgiamella

Cooking Level: Intermediate

Living In: Bound Brook, New Jersey, USA

Reviewed: Jul. 28, 2009

Pretty good recipe. The only thing I would change is the jar sauce. Fresh sauce always taste better!

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Reviewer:

rgonza49

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

Reviewed: Jul. 2, 2009

This recipe was fantastic! I did make some healthy modifications and the recipe was still five stars so I thought I would share. First, I breaded the eggplant using panko bread crumbs and italian seasoning. Then, I broiled it instead of frying. It took about 5 minutes on each side (or until brown/crispy). Then I used low fat ricotta (which cuts the fat significantly). I did add some italian seasoning and about a 1/4 cup each of parmesan and asiago cheese to the ricotta for extra flavor (this added some fat, but increased the flavor- of course could leave it out also). I substituted fresh spinach for the prosciutto and instead of using jar sauce, I made up a quick sauce with just organic diced (for texture) and crushed tomatoes, lots of garlic and basil, salt, pepper to taste. Let it simmer while I was preparing the eggplant (about 30 minutes). The result was perfect. The eggplant retained it's form and didn't get mushy (one of my gripes about eggplant parmesan) and the flavors were wow! Enjoy!

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