Eggplant Parmesan Lasagna

  • Annelisa Posted: 11/30/08
    Worthy of a Special Occasion

    I love this recipe! I've made it several times, and guests always like it. I use extra sauce, though.

  • moonbelly Posted: 08/31/09
    Worthy of a Special Occasion

    I was trying to use up some ingredients from my cupboard, plus eggplant from a veggie stand. As a result, I had to substitute a lot of ingredients, and this *still* came out quite good. I'd give it 3 1/2 stars if that were an option. Look forward to trying it "as written" to see if that changes my opinion, or if my corrupted version if just as good! Only real complaint is that the eggplant seems to get overpowered...

  • MissippiLawLady Posted: 09/17/09
    Worthy of a Special Occasion

    I love this recipe. Not wishing to see the eggplant overpowered, I used a slightly larger eggplant, sliced it thicker, and dredged in seasoned panko instead of regular bread crumbs. I figured the thicker panko breading may dry it out, so used more pasta sauce than called for. It came out fabulous, and despite the recipe making enough for an army, the leftovers didn't last through the next morning. It was just too good!! I've made it several times and it always gets rave reviews.

  • lhelton1230 Posted: 05/24/10
    Worthy of a Special Occasion

    This was incredible!!! Absolutely delicious, I cannot praise it enough.

  • msesquire Posted: 11/02/09
    Worthy of a Special Occasion

    I thought this was very tasty but like the other commenters, I think it needs more sauce (unfortunately I didn't read the reviews until after I made it). I used fat free ricotta and the oven ready noodles as well and but for the sauce issue, it came out perfectly.

  • peanut3149 Posted: 02/26/12
    Worthy of a Special Occasion

    I have made this countless times and it always turns out excellent. It requires some work (plan an hour prior to baking), but it's well worth it.


More From Cooking Light