Reviewed: Apr. 8, 2006

I just made this today with a freshly picked eggplant from my garden. I'm not an experienced cook, but this was easy and it came out great.

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

Reviewer:

Mike C.

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: Oakland Park, Florida, USA

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

Reviewed: Nov. 5, 2005

This is wonderful! Good sliced thinner with less oil, as others suggested.

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

Reviewer:

TNCLEIGH

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

Reviewed: Oct. 17, 2005

Yummy recipe! Made great leftovers, too! To cut some of the fat, I fried the eggplant in a nonstick skillet with only 1 tsp. of olive oil and used reduced-fat (Kraft 2 percent) mozzarella. Served it over whole grain penne. YUM! I used Barilla bottled sauce but overall found this dish to be kind of salty (even though I looked for the lowest sodium breadcrumbs I could find), so next time I would omit the salt when boiling the penne to make up for it.

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

Reviewer:

Michaluna

Home Town: Fairfax, Virginia, USA

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

Reviewed: Aug. 5, 2005

YUM, YUM, YUM! This recipe was delicious! Everyone raved. I couldn't believe how fast and easy it was. The only things I did differently is slice the eggplant about 1/4 inch thick, instead of 3/4 inch and I peeled about half of the peel off of it in verticle strips around the eggplant. I used 1 Tbs. olive oil in a non-stick skillet, it cooked all the way through and nothing burned. Served over whole wheat spaghetti made for a perfect meal. THANKS!!!

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

Reviewer:

AmberJo

Cooking Level: Intermediate

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

Reviewed: Jul. 26, 2005

My daughter & I love eggplant parmesan. We wanted a quick, easy way to make this dish just for the two of us. We were both very pleased with the outcome of this recipe. I peeled and cut the eggplant thinner that it called for. I then fried the eggplant and put it in the oven set at 200 degrees with it topped with cheese to melt while I made spaghetti. Delicious dinner!

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

Reviewer:

JENKINSS

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

Reviewed: Mar. 29, 2005

Very good and easy. I peeled my eggplant because the skin did not get soft enough, and I used plain breadcrumbs with italian seasoning. I will definitely cook again.

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

Reviewer:

STACYGONZALEZ25

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

Reviewed: Oct. 10, 2002

Very good and quick. I used 3 tablespoons of Olive oil in a 10 inch cast iron pan.

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

Reviewer:

DVOLK

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

Reviewed: Nov. 24, 2001

While I admire the speediness of this recipe, it just didn't work out well for me. First, the bread crumbs didn't stick well enough to the eggplant slices, making a big mess on my stove. Then, the bread crumbs burn before the eggplant is soft enough to eat.

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

Reviewer:

RHIANNB

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

Reviewed: Aug. 20, 2001

THIS RECIPE IS TOO GREASY AND SOGGY. VERY DISAPOINTED!!

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

Reviewer:

TONYWILD

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

Reviewed: Aug. 15, 2001

I have to agree with the Chef...........it is better to go through a little more effort and bake it in the oven..........this is OK if you are in a hurry to eat.

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