Reviewed: May 24, 2012

Great dish because it's healthier than the classic version and because it so hearty. This would be a great dish to try on someone who demands meat at every meal. I didn't parboil of salt my eggplant before baking. I did bake it longer...about 14 minutes but everything else stayed the same

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Reviewer:

lauren

Reviewed: May 23, 2012

Good base for an eggplant parm, but needs tweaking. Read reviews for tips before making.

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Reviewer:

ericd

Reviewed: May 23, 2012

Very good recipe! This is my first time trying eggplant and this seemed a pretty good/traditional way to try it out. Breading and baking all the eggplant slices seemed like a lot of work, although probaably worth it. Next time I may try just soaking it all in egg/milk mixture in a bowel and then shaking it all at once (or twice) in a ziplock bag with the breadcrumbs, and bake for ten minutes without turining. Taste was very good although some of the eggplant seems a little bitter. I think someone suggested peeling a little deeper or soaking in saltwater. May be a good suggestion.

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david

Reviewed: May 18, 2012

So much better baked than fried. I prepared it the night before and then threw it in the oven for 30 minutes. Really tasty!

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Reviewer:

Cheryl

Cooking Level: Intermediate

Home Town: Catskill, New York, USA

Living In: Woodbine, Georgia, USA

Reviewed: May 14, 2012

labor intensive but very very yummy!

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Reviewer:

Meghan

Cooking Level: Beginning

Reviewed: May 14, 2012

Recipe wasn't clear but I used my own variation and it turned out pretty good

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Reviewer:

Dave

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Denver, Colorado, USA

Reviewed: May 11, 2012

This is great. I added some additional seasonings to the eggplant. My family loved it. They really thought they were eating meat.

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G's girl

Cooking Level: Intermediate

Reviewed: May 10, 2012

OMG...absolutely amazing. First time making it, and it was a great success. Totally worth the tedious preparation (I'm used to a low 10-15 min prep time myself). Will definitely add this into my list of favorite dishes. Five stars all the way. :)

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Reviewer:

namuka

Reviewed: May 7, 2012

This was really good! I only used 1 med/large eggplant and made it in a 8x8 dish and it was just enough for myself for a few days! I did do the salt process with the eggplant, but I don't think I cut them thin enough because they weren't as soft as they should be. Maybe I also shouldve baked them longer too. Like 10 mins on each side. And I would bake the entire dish longer too. But overall still delicious! Will be making again! (I also added a layer of mushrooms to it...yum!)

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