This was delicious, easy to make, light and fresh tasting. I didn't time it to see if it was 25 min. but I suspect with chopping, slicing, peeling and grating, it took a bit longer. No problem, though. The cooking times were right on for me, but I do recommend, depending on your oven, watching them the last minute of cooking on each side as they browned quickly, and the cheese melted away to nothing on some of them.They were tender, crisp and well-seasoned. I think that with some early prep, this would not be hard to make for company. I will certainly make it again.
I thought these were tasty but my family didn't seem as enthusiastic. I think I'd take a bit more time and bake the eggplant a bit before broiling to make them even crispier. They were just a bit chewy. I might make this again to see if that helps. If not, I'd probably take it out of my rotation.
Super easy, healthy, tasty recipe. I broiled mine a touch longer to get it browned and really crispy, but otherwise followed the recipe and it turned out perfect. Love that you can get that super crispy texture without frying. Served alongside whole wheat pasta with roasted asparagus and tomatoes. Will definitely make again and again...
Very easy to follow directions and don't have to be terribly skilled in order to make a great meal.
Delicious! The coating+broiling keep the outside crunchy while the eggplant gets tender. I used farfalle instead of orzo (what I had on hand) and it worked great. The only thing I added was some grated romano cheese to sprinkle on top once everything was on the plate. The stripe-ing of the eggplant takes little effort and looks impressive, so that plus the flavor means I'd happily make this for company.
Really good! My boys loved it! They usually hate eggplant, but the trick of slicing some skin off in stripes made it so much easier to eat. I'll definitely do that with other recipes. The coating was good. I used Target Traditional Sauce, it turned out really well. I will make again!
This is fabulous! Light, flavorful, and better than the heavier version I've had many times. Highly recommend.
I used an ounce of linguini per serving instead of orzo, and didn't have Parmesan, so used Romano. Otherwise made exactly as directed. This was easy to do, delicious, and filling! My husband, whose first choice is not eggplant, loved it!
I've never made eggplant Parmesan but I thought these were easy to make and delicious. We ate them for leftovers and I warmed them up in the oven - my boyfriend thought they were much better the second night as they were juicier.
This dish was very good and it actually did come together in the ~ 25 minute time period. I think I sliced my eggplant thicker than 1/2 inch so the broiling time was longer than stated in the recipe and I wanted some browning on the panko crust. Even my meat loving husband said it was very tasty.