Reviewed: Aug. 5, 2008

This was a good quick version to eggplant parmesean. We will make this again for us or for guests. The only change that I made was that I sprinkled mozzerella cheese on top with a small amount of chedder for texture. We love cheese. Thanks for the recipe.

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Claudine "Chancy" H.

	Cooking Level: Expert Home Town: Elk Grove, California, USA Living In: Shiner, Texas, USA
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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!!

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Katerina

	Cooking Level: Intermediate Home Town: Athens, Attica, Greece
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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.

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mommyof4

	Cooking Level: Intermediate
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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!

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ccoletti


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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.

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Liz


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Reviewed: Jan. 19, 2008

My boyfriend and I tried this recipe and did not care for it. It was not very flavorful with the exception of the Italian seasoning. I would suggest choosing a flavorful pasta sauce to add to it and additional spices and garlic.

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purple popsicle


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Reviewed: Jan. 15, 2008

Pretty good, but definitely needs more sauce. Tastes a lot like lasagna, actually.

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RAINYDAYWOMAN


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Reviewed: Oct. 31, 2007

If you like eggplant this is an easy way to get your fix. I was able to use fresh from the garden tomatoes and eggplant-yum.

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notyouraveragegranny

	Cooking Level: Expert Home Town: El Paso, Texas, USA Living In: Socorro, New Mexico, USA
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Reviewed: Oct. 29, 2007

This was good but a little time consuming for me. Worth making again though. Thanks

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Oct. 8, 2007

Excellent recipe for eggplant! My husband had never eaten eggplant, and I was looking for a way to disguise it. He loved this recipe. I will definately use this one again. I added a little more permigian cheese on the top layer, and used penne instead of angel hair, and it was really good.

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lolamares


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Reviewed: Sep. 5, 2007

I enjoyed the results of this recipe. It came out like a simple eggplant parm. Like others, I did find that I used more sauce and oil than specified, and I also used mozzarella instead of parmesan. I'd like to try it again adding in zucchini and mushrooms, perhaps breading and frying them, too.

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Ben the Engineer


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Reviewed: Sep. 4, 2007

Awesome recipe! All my kids, even middle child eggplant hater, ate it. I was surprised that only one previous reviewer mentioned that it takes much more oil to pan fry the eggplant - is there some trick not being mentioned by others that would help with this? I had to do a little cheese substituting for what I had - and the dish gets rave reviews all the same.

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Magnificent7

	Home Town: Seattle, Washington, USA Living In: Snohomish, Washington, USA
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Reviewed: Aug. 20, 2007

Quick and easy and very good. The eggplant is really good on its own panfried. I like the idea of baking a pasta sauce like this and making the noodles seperately; it worked really well.

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NICOLES3

	Cooking Level: Expert
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Reviewed: Aug. 16, 2007

This was delicious over fresh sphagetti(angel hair) It was a hit in my house

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tiger


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Reviewed: Aug. 15, 2007

I made this one night and it was fantastic! One of the people that ate it said he never even knew he liked eggplant so much! My new mother-in-law told me how great a cook I was after eating this. It's a great feeling!

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Kimi

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Collegeville, Pennsylvania, USA
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Reviewed: Aug. 2, 2007

This dish turned out really well! It took a lot more oil to fry the eggplant. I also used the easy vegan pasta sauce from this site in it and it was really tasty!

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Susan


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Reviewed: Aug. 2, 2007

I love Eggplant Parm but this is my new version from now on! This is just awsome! We have lots of tomatos in our garden and the flavor of the fresh tomatos is just so good! The ricotta cheese makes this special too. I doubled the recipe and baked it in a 9x11 pan so we would have leftovers. The only other change I made was to use milk instead of water in the egg wash and omitted the flour in the coating, using only Italian bread crumbs. I will be making this again and again!Thanks!

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