Reviewed: May 20, 2012

It was an easy side to make with my dinner; however, it just needed a little salt and pepper!

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Reviewer:

Symplyrich

Reviewed: May 17, 2012

This is a family favorite and is especially economical when Egg Plant is in season!

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Reviewer:

curlygirl

Reviewed: Apr. 26, 2012

I love this recipe!

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Reviewer:

Starbuck1121

Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA

Living In: Brooklyn, New York, USA

Reviewed: Apr. 2, 2012

Just ok.

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Reviewer:

extemporaneous7

Reviewed: Mar. 27, 2012

I really liked this recipe, it was easy to make and tasted great.

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Reviewer:

Roseeeo

Reviewed: Jan. 12, 2012

I skipped the red pepper flakes , and I like a thinner egg plant 1/4 inch thick . and I prefer baking it in the oven

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Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Oct. 19, 2011

SOOO fast and easy. I'm thinking you could also bake this to make it healthier but I used my cast iron skillet and it was ready in no time.

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Reviewer:

SullyKelley

Reviewed: Aug. 14, 2011

Great stove-top recipe!

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Reviewer:

saraetracy

Reviewed: Aug. 9, 2011

Quick and easy! While I'm still working on my pan frying skills and this was my first time cooking eggplant, everything turned out perfect! The recipe couldn't be any easier. I used one of my home-grown eggplants and then used some store-bought pasta sauce and angel hair pasta to finish out the dish. This one's a keeper!

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Reviewer:

Ducati996

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Plainville, Massachusetts, USA

Reviewed: Aug. 5, 2011

I just sliced my eggplant, dipped in egg and panko, layered with homemade sauce from fresh tomatoes, peppers and garlic, parmesan and mozzeralla and baked for about 45 minutes on 375. The eggplant was perfectly cooked and the whole dish is amazing.

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3 users found this review helpful