The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 15, 2009
This was great. Was eating the fried eggplant slices faster than I could fry 'em. The only thing I added, and it is just a special touch was to use fresh basil leaves. I used an eggplant slice, ricotto cheese mixture, topped with another eggpant slice (like a sandwich), spread on some sauce, then arranged fresh basil leaves on in a flower pattern, 4-5 leaves, topped with a slice of fresh tomatoe then sprinkled on the parmesan. Can out very pretty with the basil leaves sticking out from under the tomatoe slice. We didn't need the pasta.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 22, 2009
My hubby said the best eggplant he's ever had, and all three kids ate it!!!So I did let it sweat for an hour, and I only had about 3/4c of bread crumbs, so I used plain panko for the other 1/4c, reduced the flour to 1/4 c also. I didn't have Italian seasoning, so I used a mixture I always use(garlic powder, onion salt,pepper, oregano and paprika- which I eye ball to my taste). I also used my own sauce and no ricotta, so I replaced it with mozz. and sprinkled basil on top.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA
Living In: Center Barnstead, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 2, 2009
Wasn't sure if I should give this a 4 or 5 stars. It was tasty, but not over the top amazing. It was my first time cooking with eggplant and I let it "sweat" and then baked it in the oven - 10 min on each side rather than fry it. When assembling the dish, I got to the last line that states to top with remaining cheese. I didn't have any remaining so I topped w/ shredded mozzarella. It was very tasty as I LOVE cheese. I did NOT like the tomatoes on top - not a fan of warm tomato slices, so I could have done without that, or I should have chopped and added to the sauce. I also didn't make as many noodles as called for, as the eggplant was practically a dish in itself. I used about 1oz of noodles for my serving. I enjoyed this and would consider making again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 10, 2009
I added another layer of eggplant on top of the cheese and topped with mozzerella. It was awesome!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Holly Chadwick
Reviewed: Sep. 10, 2009
This was an awesome dish! Of course I changed it up a bit (as I always do)...I had zucchini and so I used both it and the eggplant. I browned up some boneless, skinless chicken and laid in on top of the veggie layers before putting on the last of the sauce and cheese. Unfortuneatly, I didn't have the ricotta (I bet it would be even better with it...I did have shredded parmesan so thats what I used. I served it over regular garlic buttered spaghetti noodles. YUM YUM!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 19, 2009
I liked this recipe! I baked the pasta noodles in with the eggplant, tomatoes, and cheese. And used olive oil instead of peanut oil and added some garlic when I fried the egg plant. Loved the fried eggplant by itself! Definetly gonna use that as an appetizer in the near future. Thanks for sharing=)
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Souza'sGirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 9, 2009
A really good experience for my first time making an eggplant dish. My only changes were to omit the flour for frying, used olive oil, baked with the pasta as the bottom layer, and topped with mozzarella. Loved it!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 5, 2009
Great recipe. Very easy to make. I substituted the cheeses and only put mozzarella, as it is my favorite! I personally used Bertollini spaghetti sauce with the olive oil and garlic flavor. Great, great recipe and inexpensive to make.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by LatinArabesque

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 19, 2009
Yum!!!!! I made this just tonight and I LOVED IT!! I used a tomato basil sauce ... and then topped it with shredded mozzarella cheese. Definately something I will be eating again!!! Thank you!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 21, 2009
Love it! I used two large cans of prego tomato sauce, because one was too dry for my taste. Husband loves it too!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 1, 2009
Needs garlic or salt, or maybe garlic salt! Next time I would use mozz instead of ricotta/ parm. I think adding some mushrooms and Italian sausage could spice this up a little.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Brown Deer, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 21, 2008
Big hit with the family! Everyone loved this! Really easy to make. Substituted low fat cottage cheese for the ricotta. Healthier and still delicious! Great cold weather food!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 16, 2008
This was VERY tasty. enjoyed it very much and some of my family members could care LESS about eggplant!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 30, 2008
So good! I used mozzarella cheese instead and it was perfect!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Julie Tew

Cooking Level: Expert

Living In: Waco, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 27, 2008
I really enjoyed this recipe. I have never cooked eggplant before, so next time I would peel the eggplant.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Baking Mama

Cooking Level: Expert

Home Town: Yorba Linda, California, USA
Living In: Fruita, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 6, 2008
Excellent - would make again!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Katerina
Reviewed: Jul. 10, 2008
With the changes I made came out as a ... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!!
Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Athens, Attica, Greece

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 14, 2008
This was good but I didn't care for the eggplant in it. I did however love everything else and would make this again but leave out eggplant. Then I guess it would just be a tomato bake. I did add mozzerella cheese to it because I love cheese. Didn't realize I was out of angel hair pasta so I used elbow pasta instead and I felt like that was a good match, it worked for me and the kids.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by mommyof4

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 2, 2008
I made this for my boyfriend and he loved it! The eggplant melts in your mouth. This is something I will make again!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 8, 2008
Absolutely delicious. As a vegetarian, it's hard for me to find a recipe to match any old time lasagna favourite that I had as a child. But this, it tasted so much like lasagna without the layers of noodles and ground beef. And the eggplant was a delicious blend with the ricotta and tomato sauce.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Liz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 46) reviews
Page: « PREV 1 | 2 | 3 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?