Reviewed: Jun. 5, 2012

A really tasty dish. My eggplant was a bit chewy, so could probably have used a few more minutes in the oven. Also, halved the original recipe. Definitely will use this recipe again as soon as we get another eggplant from my garden.

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20 users found this review helpful

Reviewer:

MrsCMiller

Reviewed: Aug. 2, 2012

Great alternative to frying eggplant! The only thing is I prefer panko bread crumbs over regular and I did add salt, pepper, and italian seasoning to bread crumbs before I dipped eggplant. I also used the garden fresh spaghetti sauce recipe from this sight! Made it very delicious!

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17 users found this review helpful

Reviewer:

Jamie

Reviewed: Sep. 18, 2012

Absolutely delicious! This was my first eggplant recipe and it turned out great. Like the other reviews, I would recommend baking the eggplant for about 6 to 7 minutes per side instead of 5 to ensure the eggplant is not chewy. Also, I added chopped mushrooms and onion to the layers and it really added texture and taste. I also added chopped garlic..which I do to pretty much any recipe where it could work because I'm a garlic fanatic, if you like garlic, I'd recommend throwing some in there :) Will definitely use this recipe again!

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12 users found this review helpful

Reviewer:

groberro

Reviewed: Dec. 4, 2012

Made this last night for dinner. I cut the recipe in half since I was just cooking for myself, but I followed everything else exactly. Turned out GREAT!

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3 users found this review helpful

Reviewer:

Kelly

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Aug. 7, 2012

This was really good. The only thing I changed was that I added a little ricotta cheese. Amazing!

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3 users found this review helpful

Reviewer:

Nikki

Reviewed: Aug. 30, 2012

This was a winner. Made a few changes based on what i had available, Panko and Provolone instead of whole wheat and mozzerella. It was fantastic.

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2 users found this review helpful

Reviewer:

brandysue

Cooking Level: Expert

Reviewed: May 9, 2013

Excellent recipe. For an even healthier version try using ground flax seed and water mixture at a ratio of 1 tbsp flax to 3 tbsp water as a substitute for the eggs. Then prepare the eggplant early by slicing them, sparingly sprinkle with sea salt, placing them on paper towels in single layers and watch the towels soak up the water. Let them sit for about an hour before coating them in flax mixture and bread crumbs. . Best Eggplant Parmesan we've ever made at home!!!

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Reviewer:

cmweldon

Cooking Level: Expert

Reviewed: Dec. 20, 2012

I have made this several times. The quality of the pasta sauce can make a difference in the results. It was always delicious but really incredible with my mom's arrabiata sauce - made from her garden's tomatoes! I am making this for Christmas eve.

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Reviewer:

Tatabox1

Reviewed: Oct. 4, 2012

We were given a lot of eggplants and I was trying to find a recipe for Eggplant Parmesan that was not fried. We tried this recipe and it was very good!! Will definitely be making this again in the summer when we get loaded with eggplants from our garden! :)

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