Reviewed: Oct. 12, 2009

Wonderful recipe. Very easy and tasty. I did take other reviewers tips and after frying the eggplant, I placed on a baking sheet and spooned spaghetti sauce on and topped with cheese then baked until cheese was bubbly and slightly browned. Family (even my son who is a picky eater) loved it. I served it with left over spaghetti and meatballs and garlic bread. What a hit!!! Will definately make this again. This is the first year we have grown eggplant in the garden but will from now on for sure. Thank you for posting this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dshowell

Cooking Level: Intermediate

Living In: Kingsville, Ohio, USA

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

Reviewed: Sep. 26, 2009

So easy and fast on the stovetop! I sliced my eggplant thinner (1/2") and it still took about 8 minutes on each side before I added the cheese to melt. Great recipe for a quick dinner with on-hand ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Saint Anne

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

Reviewed: Aug. 5, 2009

I'd never made an eggplant parmesan before. It was very yummy and suprisingly as many others comment my husband - not a huge eggplant fan- loved it! I drained moisture first, then cutinto rounds, crumbed, fried, placed in baking dish - 1 layer only, topped with pasta sauce then cheese and baked for a while. yummy. I think cut the eggplant about 1cm in thickness, no thicker. Thanks - I'll try load my pic

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JAC

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

Reviewed: Apr. 6, 2009

Now, I'm giving it a four based on the mess I made of it. I can't get mine to layer right, but then again it could just be me. It's a great recipe and it's delicious though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aunt jemima

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

Reviewed: Mar. 23, 2009

Great recipe. I used a little melted butter and baked instead of frying to cut out some fat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carriegivens

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Port Hueneme, California, USA

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

Reviewed: Mar. 5, 2009

I recommend thinner eggplant slices and more sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Claire T.

Cooking Level: Beginning

Home Town: Shreveport, Louisiana, USA

Living In: Austin, Texas, USA

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

Reviewed: Mar. 4, 2009

Yummy! I think I should have peeled the eggplants though, since they weren't cooked twice they were kind of hard.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookiefailure

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

Reviewed: Jan. 25, 2009

My whole family ate it up! My only suggestion would be to halve the amount of breadcrumbs (and possibly reduce the mozzarella) you use - I ended up dumping a whole lot of breadcrumbs out after I made this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LorenHM

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Seattle, Washington, USA

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

Reviewed: Jan. 9, 2009

Knowing that purple veg is high in antioxidants - this delicious and very easy recipe is a wonderful and tasty way to introduce a new veg to the kids & husband.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kele

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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

Reviewed: Nov. 18, 2008

i agree with "grammy" below completely. my first time making eggplant parmesan and it was so easy! it was delicious, too. my only problem was the breadcrumbs kind of fell off and consequently got charred despite my trying to scoop them out of the pan - that isn't a fault of the recipe as much as user error, haha. hummy totally loved it so its goes in the keeper box.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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

Reviewed: Oct. 23, 2008

This was my first attempt to prepare eggplant and it was delicious. In searching Allrecipes for eggplant recipes, I looked for easy and fast. This was so very easy and fast to prepare....

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GRAMMY225

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

Reviewed: Jul. 18, 2008

Pretty good & easy, but it was still too hard after frying so I popped it in the oven for a while. Sure beats the stuff from the frozen section of the supermarket though.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

400luv

Cooking Level: Intermediate

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

Reviewed: Jul. 7, 2008

This is the easiest and quickest eggplant parmesan I've ever made! Though its not like the real thing, this is very good for a quick meal, or for using up eggplants without alot of effort! Thanks for sharing!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Kavli

Cooking Level: Expert

Living In: Frisco, Texas, USA

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

Reviewed: Jun. 24, 2008

I used a large eggplant, sliced 1/2" , cooked in nonstick pan. Then in the baking dish, some sauce, the egg plant layered, the rest of the sauce topped with mozzarella cheese. baked while some spagetti cooked. then broiled to brown the cheese....delicious! (and as someone else mentioned, salt the slices and let sit while mixing the egg mixture, pat the moisture off and the bitterness is greatly reduced)

Was this review helpful? [ YES ]
57 users found this review helpful

Reviewer:

karen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Austin, Texas, USA

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

Reviewed: Nov. 27, 2007

I love eggplant! So, when I saw this recipe, I was so excited! I kinda intertwined this with the Eggplant Parmesan II recipe...after frying, etc., I put these in the oven with some sauce and cheese...yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tammy

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

Reviewed: Oct. 24, 2007

This was a quick and easy recipe to try. I didn't read the instructions as good as I should have and ended up frying the eggplant on med-high instead of med so they were a little scorched, but still delicious.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Renee1997

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

Reviewed: Oct. 16, 2007

Fantastic Recipe! Just make sure you let the eggplant set out (sprinkled with salt) a little before hand - it helps to take the bitterness out. But this recipe was quick, easy and delicious!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JESLBATES

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

Reviewed: Nov. 15, 2006

Fabulous recipe. After I cooked the eggplant I put them in a baking dish, sprinkled with mozzarella, parmesan and spooned jarred sauce and place the tray in the oven until the cheese melted. Easy and very good.

Was this review helpful? [ YES ]
74 users found this review helpful

Reviewer:

LillysMom

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

Reviewed: Aug. 8, 2006

Yummy but a bit greasy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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

Reviewed: Jun. 22, 2006

Excellent use of eggplant! I can't imagine an easier or quicker way to make a tasty, healthy dinner. I left the peppers out of the sauce and added garlic salt to the bread crumbs. Eggplant was not soggy at all - it was soft inside and crispy outside. Will definitely add this to my recipe box!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

whats4dinner

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

Quick Eggplant Parmesan

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!