"Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal." — MBC
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dry bread crumbs
eggplant, sliced into 1/4 inch rounds
1 (14 ounce) jar
grated Parmesan cheese
tomato, thinly sliced
1 (8 ounce) package
angel hair pasta
With the changes I made came out as a ... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!!
I thought this was decent, but my husband didn't care for it. It had too much sauce and didn't set up like a lasagna. But if you like eggplant, you should enjoy it.
LOVE THIS!!! Am eating it as I write and I have to say it's one of the best recipes I've found on this site. I was concerned about no garlic in the recipe, so I used a roasted garlic and tomato sauce and it turned out perfect!! Will make and share this one. Thanks!!
I love Eggplant Parm but this is my new version from now on! This is just awsome! We have lots of tomatos in our garden and the flavor of the fresh tomatos is just so good! The ricotta cheese makes this special too. I doubled the recipe and baked it in a 9x11 pan so we would have leftovers. The only other change I made was to use milk instead of water in the egg wash and omitted the flour in the coating, using only Italian bread crumbs. I will be making this again and again!Thanks!
LOVE this recipe! My husband doesn't care for eggplant particularly and he loved it too. I would recommend doubling the amount of spaghetti sauce the recipe calls for. An average jar of spaghetti sauce is about 28 oz. I used a jar that size and it was barely enough in my opinion. Other than that the recipe is perfect. Highly recommended. I will surely make this again and again.
Tasty dish for vegetarians!
I loved this recipe! I tweeked it a little bit... instead of adding parmesan I used mozzarella cheese and it was delicious. I will diffently make this again.
This was pretty good. My hubby and I both chowed down, and it reheated alright, but I think it needs more than just eggplant in the veggie department. Maybe some mushrooms or zucchini would liven it up a bit, but a very good start:)
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Tomato Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 210
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