Crispy Eggplant Parmesan Stacks Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 16, 2015
I added fresh basil leaf to each layer. Delicious
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Home Town: Cape Cod, Massachusetts, USA

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Reviewed: Mar. 7, 2015
Great recipe. My wife and I enjoyed it immensely. I followed it as described in the recipe except I took the suggestion someone made and grilled it under the broiler before breading the eggplant slices. It seemed a better idea to do it that way. Other than that one change I did just what Heather suggested. I'm not a vegetarian so with the left over panko, beaten eggs, marinara sauce and some boneless chicken thighs I made some Chicken Parmesan to go with the eggplant. I breaded the chicken thighs, and sauteed them in some olive oil 3 minutes on each side. Then placed them in the marinara sauce that was left over in the other saute pan and put the saute pan in the oven with the eggplant, when there was 15 minutes left to cook. Can't wait until tomorrow to finish the leftovers.
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Reviewed: Jan. 8, 2015
This recipe was great! A
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Reviewed: Aug. 23, 2014
All I can say is YUCK! Stick w/ eggplant Parmesan.
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Reviewed: Apr. 25, 2014
It took WAAAAAAY longer to cook these eggplant slices than the recipe calls for...like a full 30 to 45 minutes longer. It took nearly an hour in the oven to get the eggplant slices tender enough to eat, and I bought ripe eggplant. Other than all the extra time it took, this dish was very good.
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Cooking Level: Expert

Living In: Park City, Utah, USA

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Reviewed: Apr. 15, 2014
Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Edmond, Oklahoma, USA

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