Reviewed: Aug. 6, 2009

the dish was easy to make, like another cook, I used seasoned bread crumbs. I also used a can of stewed tomato's didn't have the other, turned out very good. The only thing I will do different next time is peel the eggplant our skin seemed chewy. My husband says we can make this again.

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Denise

Cooking Level: Expert

Home Town: Lebanon, Oregon, USA

Living In: Bridgewater, Virginia, USA

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Reviewed: Mar. 14, 2009

I served this at a Cincinnati family reunion. It was a hit!

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kimmolloy

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Reviewed: Aug. 17, 2008

This recipe is amazing! It's not often I cook something for people and find myself saying how amazing it turned out! :) I was sad when the leftovers were gone.

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KayNicole

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Reviewed: Apr. 1, 2008

presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted wonderful! full of flavor a definit keeper.

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nuttydough

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Reviewed: Mar. 9, 2008

Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to give this a try. It was wonderful! I did make a few changes/additions. The heavy cream was substituted with milk. I used a canned spaghetti sauce for ease. I used only 1 cup of mozzarella and added about 1 cup of chopped spinach. Everyone devoured it! The leftover ricotta was used to make a side dish of Ricotta Gnocci that I found in Allrecipes (these were great too). This dish looked very gourmet, was very tasty and I think I'd like to give it a try with some goat cheese next time. (Just a quick note to say that we tried this with plain goat cheese and it was divine)

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Valentina

Cooking Level: Expert

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Reviewed: Dec. 20, 2007

This tastes like my Italian grandmother taught me how to make it with love, and I don't even have an Italian grandmother! This is a good make-ahead dish, and well worth it if you have the time.

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DevilFish

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Reviewed: Oct. 9, 2007

put in layers like lasagna. baked eggplant

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Rimma

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Reviewed: Aug. 28, 2007

This recipe is excellent! I did half the way it says and grilled half of my eggplant instead for a lighter version and it was wonderful too.

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Pookie

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Reviewed: Jul. 28, 2007

I have made this dish thousands of times. I ALWAYS get great reviews. It even surprised me when my children ate it and even ask for it. Thanks for such a wonderful recipe that is now included in my recipe box!

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TWINKL4U

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Reviewed: Apr. 6, 2007

Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!

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MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Reviewed: Apr. 2, 2007

We thought this was very good. I did use a jar of Bartolli's Five Cheese sauce and breaded the eggplant with Garlic & Herb Bread crumbs. Thank you for this submission!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 21, 2007

Excellent. I used Hunt's vegetable spaghetti sauce with a can of diced tomatoes for the sauce. I also used Italian-seasoned bread crumbs with the flour. So tender and delicious.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Mar. 30, 2006

The flavors were good, but it was very messy and not nearly as delicious as eggplant parmesan.

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BIOPHILE

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Reviewed: Feb. 11, 2006

Very good. I use to dislike eggplant.

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JENN_77

Cooking Level: Expert

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Reviewed: Sep. 18, 2005

Wonderful! The family loved it! It's also perfectly acceptable to omit the parsley if you don't like it.

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BERNZOMATIC

Cooking Level: Expert

Home Town: Ringgold, Virginia, USA

Living In: Milton, North Carolina, USA

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Reviewed: Jun. 27, 2005

My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.

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NRAGNO

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Reviewed: Jan. 22, 2005

This is now one of my favorite, and my fiance's, italian style dishes. I have made it twice in the past 3 weeks. Perfect with pasta or by itself! Worth the work!

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