Reviewed: Oct. 20, 2010

Heavenly! My hubby and I adore this dish. The only thing I do different is to omit the ricotta and add more mozzarella instead, but that's just a personal preference for me. This has become a regular recipe made in my house.

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Reviewer:

April

Reviewed: Oct. 17, 2010

This is an outstanding recipe. I doubled it though and still cooked it in a 13 x 9 pan for 40 minutes. Every flavor is distinct and absolutely compliment one another. I kept the measurements exact and would not add a thing. I used bottled classico marinara with burgundy.

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Reviewer:

MZALESKI

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Fort Myers, Florida, USA

Reviewed: Oct. 16, 2010

I made this tonight for my family. Even though I like eggplant, I didn't care for the way this dish came together. My husband and I said it was okay. Our kids were a definite no. I love the cheese mixture and will use the cheese mixture in other dishes. All in all, I will make this again and try different other reviewers ideas. Thank you for posting.

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Reviewer:

Cookin4MyArmy

Cooking Level: Expert

Home Town: Camden, New York, USA

Reviewed: Oct. 16, 2010

Not terrible.

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Reviewer:

jsjlandy

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Oct. 6, 2010

Great recipe my wife didnt like eggplant until last night. I added a cup of sliced fresh mushrooms and 2 cups of finely choped chicken.

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Reviewer:

Bob

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

Reviewed: Oct. 4, 2010

I have to say, there are a couple of problems with this recipe as is. First off, I ended up using four eggplants, intead of one. I would have only been able to complete one, maybe two layers with one eggplant. Next, the recipe calls for WAY to much basil. I used 1/4 of what was called for, and I still felt like it was too much. Finally, I left the eggplant "sweat" for more than 3 hours, and I still think it could have used longer. The end result was fair, and it did take a rather long time to brown the eggplant, and assemble the dish.

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Reviewer:

YUMMERS1

Reviewed: Sep. 28, 2010

I love this recipe. FAR better than breaded and fried eggplant. And so much easier. The fresh basil is great, but I'm sure it would be delish with dried basil, too. My eggplant made one layer and I used sliced mushrooms for a second layer. I only needed 24 oz of pasta sauce.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Sep. 23, 2010

This recipe enlightened me on how to make Eggplant Parmesan. I however changed it up a bit. I sliced 1/4 thick, used flour that I added basil, oregano, paprika, salt, pepper, garlic powder, & onion powder. I dipped the eggplant in milk then into flour mixture, then I fried in olive oil & when browning began I drizzled milk over the eggplant while frying. I layered eggplant, sauce, mozzarella, Monterrey jack, ricotta, & cottage cheese. Then on top I used the same frying process w/ a zucchini & topped the dish w/ fried zucchini. It was amazing. My husband, 5 yr old, & almost 1yr old loved it. Thanks!

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Reviewer:

rmb62280

Cooking Level: Expert

Home Town: Madison Heights, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Sep. 19, 2010

My husband is used to authentic Italian cooking via my mother in law. This was perfect comfort food since his family lives so far away from us. I didn't like the eggplant baked fresh from the oven...like some reviewers did...but once it is baked, you can't tell the difference from fried. Completely delicious! Thanks for posting!

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