Eggplant Parmesan

  • Amanda8899 Posted: 03/05/09
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    Agree with others that prepping and broiling the eggplant takes the longest amount of time. Next time I will take other reviewer suggestion and use two plastic bags instead of dredging. I did use Traders Joes Tomato Basil pasta sauce instead (to save time and calories). It turned out really good. This is definitely being added to my rotation, especially since I am always looking for as a good meatless entree to use for Lent.

  • gmtaus Posted: 10/13/09
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    Good recipe. Made the sauce, omitted oregano, added more basil and garlic, and added ground Italian sausage. Be sure to slice eggplant no more than 1/4" or it will take too long to cook. I cooked mine about 15 minutes more. I halved the recipe but did full componet of sauce for next time. Husband had two helpings!

  • CherylR1954 Posted: 05/19/10
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    Not a bad low-fat, low-cal eggplant parmesan. Whole tomatoes are just wrong--crushed would be better, and the sauce's seasoning is pretty basic. It's good if you have a jones for this dish, but I think that there's too much sauce and it's only so-so on the flavor side. I will say that the broiled breaded eggplant really worked. Lot of work for what I got. I'm not sure that I'd make it again unless I really craved the dish.

  • Moniquecookbake Posted: 09/23/09
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    Excellent recipe. I omitted the part about making sauce and used my favourite canned sauce. So it made for a faster weeknight meal. I used panko bread crumbs instead too. Pretty simple to prepare. Got two thumbs up from my vegetarian dinner guests.

  • Sphere Posted: 04/18/09
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    Great recipe! I followed other reviewers and used good sauce from a jar, ground turkey breast, and mushrooms for a heartier meal. I added a spinach salad to round out the meal. Excellent!

  • jameyadams Posted: 03/15/11
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    I've made this a couple times now and have not been disappointed! My husband's not an eggplant kind of guy, but he'll eat this. Since it's just the two of us, I cut the recipe in half and only use one eggplant. I still make the whole batch of sauce and freeze half for future use.

  • Donegan Posted: 06/30/10
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    Made it the first time we had my parents over for dinner in the new house. My mom is a vegetarian but my boyfriend is a HUGE meat guy ... they both loved it! I also use the sauce recipe for every Italian dish I make, it's amazingly delicious.

  • sailboatcook Posted: 02/27/09
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    I would agree with others that the most time consuming part of the recipe was the broiling of the eggplant. The sauce was very good-only change I made was I added onions. I also cut recipe in half since I only cook for two.

  • deanchin Posted: 10/18/09
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    I love this recipe. The eggplant is great just by itself, even if you didn't want to put it into the sauce and bake it.

  • JessicaStacey Posted: 09/02/09
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    This was fantastic! I usually make the eggplant parmesan recipe from The New Best Recipe, which uses toasted panko and roasts the eggplant instead of broiling it. I found the broiling in this recipe much easier, and the regular bread crumbs made the eggplant really meaty but crisp on the outside. I used jarred 365 Organic marinara sauce because I was crunched for time. Overall it was a great dish that we'll put in the repertoire!

  • oldruth Posted: 08/22/10
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    Having read some of the reviews, I made changes in the recipe. I thawed out a quart of marinara magnifica, a Cooking Light sauce that I use for pasta. I subbed Italian-flavored panko for the bread crumbs. Instead of the procedure given, I dredged the slices in flour, then egg, then the panko---this way, lots more of it sticks and the eggplant is good and crunchy. I also took out 4 oz. of mozzarella and subbed 2 oz. of good Parmesan. It added a lot of flavor. Served with fresh olive bread and a cucumber salad. We loved this recipe and I will make it again.

  • Galexander Posted: 01/10/10
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    I agree with previous reviewers: the recipe's sauce is acrid and a bit thin. Plus, the amount of sauce called for is overkill. If I were to make this again (which I won't--the flavor is just too one note--namely, tomato) I would use a sauce with more dimension and reduce the quantity by at least a third.

  • evemarie Posted: 12/05/10
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    This was very good, but I would make some adjustments to it next time. The sauce was a bit too rich for my taste; next time, I would omit the tomato paste entirely. I would also add some salt, pepper, and crushed red pepper flakes to the dish, as overall it came out a bit bland. The breaded and broiled eggplant did take a while, but it was worth it! I ended up making 3 layers of 4 slices each to make for a fun presentation.

  • Kassmiles Posted: 08/24/10
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    This was easy, if not quick, and tasty. I'll definitely use it again when I have enough homegrown eggplant and tomatoes.

  • BrittanyLSW Posted: 07/07/10
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    I agree with other reviewers that this recipe is best if you're really craving eggplant Parmesan, otherwise it's just so-so. I also agree with previous reviewers that whole tomatoes are not the way to go. I don't understand why the recipe lists "whole tomatoes, crushed," instead of "diced tomatoes," which is a lot less confusing. Anyway, sub that and you're in good shape!

  • mmcgee9 Posted: 01/06/11
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    This recipe is delicious, although I did make some alterations per the advice of other reviewers. I used Bertoli Marinara and added some chopped onion to it, dredged the eggplant in flour then egg then bread crumbs, and added some shredded parm. chz to the mozzarella. I will definitely make this again.

  • foodisgood4u Posted: 02/07/11
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    Soooo gooooood.. I had never cooked with eggplant before, and this turned out amazing! I did not make the sauce, used good quality jarred sauce but basically followed the instructions exactly. The only thing I did was dredge the eggplant a little differently, I dunked it in flour before the egg whites just because thats just what I am used to doing. Served on top of whole wheat linguini. YUM!

  • MarkSz Posted: 08/01/11
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    This was very good. We only used one big egg plant and sliced it much thinner and broiled it on a rack over a cookie sheet. Left overs are good also

  • jstowe Posted: 08/15/12
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    Labor intensive, but yummy all the same. I thought it tasted better the second and third day, so you could possibly make ahead.

  • Joolee425 Posted: 09/28/12
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    My wife made this, and although I don't like vegetables or anything healthy, it was GOOD! I recommend this for men who like man food.

  • mwilds Posted: 01/30/13
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    This was the first eggplant dish I made that my husband liked. The recipe is time consuming but worth it!

  • blakesleejanet Posted: 10/16/12
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    My family loves this. It is somewhat labor intensive, but well worth it. For even more flavor, we add chopped onions.

  • EICrabb Posted: 11/04/13
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    This was delicious. Easy to put together with bottled sauce. The eggplant was wonderful.

  • Smilez4111 Posted: 10/09/13
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    Yes, this is time consuming but very good! I had an eggplant, fresh oregano, basil, and garlic from the co-op so I subbed fresh herbs in the sauce (doubled the amount) and used 4 garlic cloves. I also used canned diced tomatoes with Italian herbs instead of whole. My eggplant was large so I just used one but kept the amount of sauce the same. My husband who prefers meat with every meal went back for seconds. The only thing I would do next time is maybe add some fresh ground pepper and onion to the sauce. It was worth the time plus I got leftovers out of it!

  • CarolynD1968 Posted: 01/27/14
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    I loved the broiling of the eggplant - saved a bunch of calories compared to frying. I am a sauce girl so the extra sauce was my fav part. Instead of the canned tomatoes, I used 28 oz of sauce that I had frozen using fresh tomatoes, but still added the canned sauce, paste and spices. I did not add any cheese when baking the recipe (lactose issues in the household), just let those in my family who can eat cheese add shaved parmesan as desired. This really cuts back on calories and in my opinion does not decrease the taste.

  • phoebe1214 Posted: 07/30/13
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    This was my first time making eggplant parm. I'm not a big eggplant person, but got one in my CSA and wanted to use it. I followed the instructions but used homemade breadcrumbs instead of store bought. It tasted really good, but the eggplant was a little tough at the edges. Not sure if it cooked long enough. I think next time I would use more sauce and bake it in the oven longer.

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