Reviewed: Oct. 23, 2012

Very easy and quick for a week night dinner. I used Italian Panko crumbs instead of bread crumbs and skipped the Italian Seasoning. Used homemade tomato sauce. There is a little leftover for lunch tomorrow. Thanks for posting a tasty recipe that we all enjoyed, MBC.

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Reviewer:

misty

Cooking Level: Beginning

Reviewed: Jun. 9, 2012

The tomato is a nice addition. Used extra cheese.

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3 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Hickory, North Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Jan. 1, 2012

Great recipe and very easy, we all enjoyed this at my house.

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4 users found this review helpful

Reviewer:

BlairRenee

Reviewed: Sep. 8, 2011

We really liked this recipe, especially using fresh summer tomatoes and eggplant. What a wonderful dish! Even better the next day.

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2 users found this review helpful

Reviewer:

JSMITH

Cooking Level: Intermediate

Home Town: Pomona, Kansas, USA

Living In: Olathe, Kansas, USA

Reviewed: Sep. 7, 2011

I loved this recipe!! Had a ton of Japanese Eggplants and tomatoes from the garden. Made my own spaghetti sauce with tomatoes and peppers from the garden, used mozzarella cheese instead of ricotta and added a ton of garlic and mushrooms. This our new family favorite!!

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Reviewer:

Roxxyrott

Reviewed: Aug. 24, 2011

Very good. However I messed up on the frying process so I need to give this another shot. Not as cheesy as the last eggplant review I did, but seems more healthier. Everyone enjoyed. Thanks!

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3 users found this review helpful

Reviewer:

Nicole & Ray

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Apr. 3, 2011

This turned out excellent!! I made a couple changes: Used cream cheese instead of ricotta. The cheese mix wasn't runny enough to spread so I mixed in the left-over eggs from frying the eggplant slices. I added a handful of chopped fresh parsley to the cheese mix. Used 26-oz can of pasta sauce instead of 14. Spread fresh grated parmigiano cheese on top (mozz would work great too!) Used cherry tomatoes instead of sliced tomatoes. It easily could have served 8 people, so I think 4 is an under-estimate. Thanks for the idea!

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5 users found this review helpful

Reviewer:

ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

Reviewed: Oct. 30, 2010

love this dish! today there weren't any eggplants at the grocery store so i used portobello mushrooms with the stems chopped off instead. turned out great!! i like to serve it with quinoa instead of pasta, a great gluten-free alternative.

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Reviewer:

rachelbee

Reviewed: May 26, 2010

This recipe is delicious, I took some of the advice of the other reviewers and added some mozzarella to it. I would use a bigger pan, like a 9x12, since my eggplant I suppose was larger and I ended up using 2 smaller pans. The whole family loved it and the leftovers won't last long!

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5 users found this review helpful