Reviewed: May 16, 2008

Are you supposed to eat the shell that holds all the stuffing? Mine was too tough so we just ate the filling. I also added some frozen okra I had left over. Instead of plain tomato sauce I used a spicy spaghetti sauce. Overall I will probably make again whenever eggplant is on sale.

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Jen, SC

Cooking Level: Expert

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Reviewed: May 12, 2008

I added and additonal 2 garlic gloves season with garlic powder, onion powder little cooking wine for more flavor. I used seasoned bread crumbs but I think the sauce takes most of the good flavor away. Next time I'll take it easy on the sauce.

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Mar. 17, 2008

I loved this recipe. It was very tasty. I think it could be kid friendly as well if you serve it outside the shell. I will definatly be making this again. Very low cal as well. I served mine with an artichoke with a little garlic butter (non fat of course)

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 3, 2008

Very good..I didn't know what to expect as I have not cooked with eggplant much however this was an excellent recipe!

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ironchefjill

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Reviewed: Feb. 7, 2008

I did make a few changes: I added 1/4 cup of chopped parsley, 1/4 cup of Italian cheese mixture, some extra chopped garlic, some dried crushed chilies, and about an ounce of spicy sausage to the stuffing mixture - we like lots of flavor! Topped it with canned diced Italian tomatoes and cheddar cheese. It turned out really, really good!

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Cowgirl Chrissy

Cooking Level: Expert

Home Town: Cranbrook, British Columbia, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 8, 2007

I can't describe the taste. I usually really like eggplant recipes and this one didn't do it for me. My parents said they ate it and it was OKAY but none of my children or husband could eat eat. Sorry.

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mrsjenwest

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

Pretty good. I think that next time I will just make the filling as a casserole rather than put it back in the shells.

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amyfrancesesq

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Reviewed: Nov. 27, 2007

The BOMB!!! So excited about this recipe...my girls loved it as well...I covered with foil to make eggplant more tender...and waited the last 5 min to put the cheese on...GREAT RECIPE!

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vegetarian

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Reviewed: Oct. 5, 2007

Really good! Husband loved it and asks for it often. The easy way to hollow out the eggplant was with a melon baller..MUCH easier than with a spoon or knife. Followed recipes pretty much exact except I put bread crumbs on top. Then when done, I put some warmed marinara on top.

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Melissa1115

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2007

This is a good recipe for eggplant, the eggplant shell was a litte rubbery. I will have to work on that. I also used ground turkey, peppers, and mushrooms in mine.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 1, 2007

Excellent, and easy! I definitely will make this again. Small changes I made: salted both the shell and the chopped eggplant, then squeezed out the liquid, and added fresh mushrooms. Oh, yeah! I had lovely brown stuff on the bottom of the pan after sauteeing the veggies, so I deglazed with a bito of white wine, then poured the yummy stuff over the stuffed eggplant before the breadcrumbs, etc. My hubby was pleasantly surprised!

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Mar. 16, 2007

* sauteed 1/2 onion and 2 cloves garlic, then added chopped chicken and a little chopped green onion, salt and pepper * did not use oregeno * salted eggplant shells for 40 minutes and patted up moisture * mixed parmesan, breadcrumbs, and dried parsley (reduced breadcrumbs to 1/4 cup) * cooked for 50 minutes * order of toppings is awkward... try cheese, then hummus, then breadcrumbs, then parsley. * flavors just kind of melt together into a generic thing, so don't worry if you're missing a few things.

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 22, 2006

I was happy with this recipe. My boyfriend likes an eggplant dish so much at one of our local restaurants but said that everytime he tried to make it it turned out terrible. I have never really had it but decided to try it. I salted the eggplant and left it for 1/2 an hour before squeezing out some liquid. I think this helped a lot as it made it meatier rather then mushier. I also added three small breakfast sausages in with the eggplant which added a TON of great flavour, and doubled the garlic. My boyfriend was very happy with the result and is not longer scared of eggplant recipes!

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Angela S

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Reviewed: Oct. 9, 2006

Too much work to hollow out and chop, I think next time I may just peel and slice!

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ESSMITH

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Reviewed: Sep. 25, 2006

Delicious! Added hot Italian sausage to sauce. Love the breading!

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PURDYPEARLS

Cooking Level: Intermediate

Living In: Wake Forest, North Carolina, USA

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Reviewed: Sep. 16, 2006

I found this to be pretty good, even for some family members who don't generally like eggplant. The only thing I changed was to salt the eggplant before cooking it in the pan, in order to reduce any bitter flavors and make the eggplant more tender.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 30, 2006

Absolutely delicious and extremely easy/quick to make. It was a great way to start eating eggplant.

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ROSBOSS

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Reviewed: Aug. 14, 2006

a fantastic new twist on a classic

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amanda

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Reviewed: Jun. 23, 2006

This is one of my favorite recipes. I love eggplant and was looking for something easier to make than eggplant parmesan. I didn't think my 2-year-old would like it but he called it "pizza" and ate it up. Even DH liked he's not a big fan of eggplant. The only thing I changed was cooking it with foil wrapped around the baking dish. This made the eggplant more tender and easier to eat. Thanks for the tasty, easy-to-prepare recipe!

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trfancher

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 16, 2006

I have never liked eggplant, but thought I would try it one more time. This is fantastic , I loved it. I just ate the insides and was well satified. Great. A must try.

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Karen

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Vandiver, Alabama, USA

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Stuffed Eggplant Parmesan

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