This was easy and delicious!!! I don't ever really review recipes but I had to for this one. It was a big hit at our home! Since we like our food with a little kick I added red pepper flakes too. Love!!
I added fresh garlic (pressed) oregano and dried parsley to the tomato sauce. Also used two 15-oz cans of sauce (no salt added). Used 1 1/2 eggplants as they were huge and I have smaller Pyrex dish. It was very tasty and I like the method of baking the eggplant much better than the old method of frying. Delish!
Made this recipe for dinner last night. It was awesome! Only thing I did was add some chopped onions garlic and mushrooms to the tomato sauce. I also mixed Italian bread crumbs and panko for the eggplant coating and served over whole wheat spaghetti. Will definitely be making this again! Had it for lunch today and it was even better leftover!
I made this as outlined. My family and friends loved it. Its now a family favorite. My kids don't like Eggplant Parmesan....but loved this one. Someone mentioned it tasting like it had meat in it..and that is true. It has great flavor... easy to make!
We loved this (like everyone else that's reviewed it)! I halved the recipe and it made 4 normal-sized servings. I used pasta sauce and added sautéed onions and mushrooms and served it on WW pasta but other than that followed the recipe. It's a little time-consuming but worth it.
This will be a regular at our house! This was a hit. I did make some additions to boost the flavor of the sauce. I used 2 eggplants instead of 3 preparing them just as the recipe indicated. For the sauce I sauteed peppers and onions used 4 cups of tomato sauce (instead of 2 1/2) and simmered with chopped garlic Italian Seasoning fresh basil 1/2 tsp. of beef base a dash of crushed red peppers black pepper and Soy crumbles. I let the sauce simmer on the stove while the eggplant was baking. I had 3 layers of eggplant when assembling and this made plenty of rich sauce for all. Hubby loved it and didn't even realize he was eating a vegetarian dish! It was plenty for the entire family with leftovers for another meal. Pros: Does not taste like a low calorie meal
Flavorful and easier than the traditional eggplant parmesan I cut this in half and used one med-large eggplant. It's lighter and without having to fry the eggplant slices it's much easier than the traditional recipe. I didn't have mozzarella but did have monterey jack cheese which worked just fine. Will make again.--But it should tell you to salt and press the eggplant slices in advance to remove bitter juice! Pros: lower calorie and less messy
I have made this dish several times and my family and I really enjoy it. I add some red wine crushed red pepper freshly-grated garlic and crushed fennel seed to the tomato sauce. The spices and wine keep the tomato sauce from being boring without adding much additional work. After baking I top the casserole with chopped fresh basil.
Tasty but Time Consuming This definitely took me longer to make that EatingWell said but it was a very good dish. We ate it with spaghetti and my husband didn't miss meat with his pasta. One thing though - this recipe makes a LOT of eggplant parm if you are having it with pasta. For two people halving the recipe would be plenty for two meals. Pros: taste healthy Cons: time consuming
A definite keeper My husband's first comment when I made this was where's the meat? but it was love at first bite for him. The recipe was enough for dinner and two lunches each and was even better when re-heated. I love that it's low in calories but rich in flavor. I'll definitely be keeping this recipe bookmarked. Pros: Easy to follow recipe healthy quick
Cut calories more with Panko Really great recipe. My husband raved about it all night. Definitely make with panko instead of breadcrumbs - alot less calories and better crunch! Try to get flavored panko if possible. This recipe rivals some of the best eggplant parms I've had without the grease. I utterly adore it and will add it into my usual rotation Pros: Delicious!
The ONLY way to celebrate and eat eggplant parmesan! This is the only Eggplant Parmesan recipe I've used since Eating Well came out with it in 1995. It's a recipe that convinces people (like me) who always thought they didn't like eggplant that it can be a tasty dinner option. I tried eggplant parmesan in restaurants a few times but it always left a greasy feeling in my mouth and I had pretty much given up on it until I tried this recipe-try it you'll LOVE it!!! Joyce Pros: Great textures; flavors mix well; doesn't leave you with a greasy mouth feel like fried eggplant par Cons: Can't think of one con!
Delicious light way to eat eggplant! I was inspired to use this recipe because of the prodigious amounts of eggplant produced in our backyard garden this year. Other than me no one else in our house considers themselves an eggplant lover (or even eggplant liker). I made this with homemade tomato sauce and panko breadcrumbs. It turned out to be mouthwateringly delicious and light unlike any other eggplant parm I've ever had. The baked pieces retained some crispiness which was lovely. Everyone gobbled it up and my 13-year-old son wants to make this a weekly routine! Pros: Light flavorful Cons: A little time-consuming...but worth it!
Our Go-To Eggplant Dish This dish revamped our view of eggplant and has become a staple in our house. It is easy healthy and loved by everyone who tries it. If we have leftovers I like to toast mini multi-grain baguettes rub them with a garlic clove and top with the eggplant. Makes a great Sunday afternoon lunch. Pros: Easy healthy look like a pro chef Cons: takes more time than expected to slice eggplant and coat
Love this recipe. Have fixed it many times. Have found that Chinese eggplant is great in this dish as the skin is very tender. The last time we fixed it we used homemade tomato sauce from homegrown tomatoes that we seasoned before we froze it.
This is a delicious dish! I decided to spruce up the tomato sauce. I sauted a roughly chopped onion in olive oil until halfway cooked. Then I added a clove of garlic and 1/2 cup sliced baby portabella mushrooms. I continued cooking until mushrooms were halfway cooked. Next I added 1/3 cup spinach a can of fire roasted diced tomatoes and fresh basil leaves. I cooked it for a couple of minutes then added a cup of chicken broth. The sauce was simmered until it was no longer too liquid (About 20 minutes). This really kicked this dish to another level - not that it needed it from what I've read.
This was great! I used Italian breadcrumbs instead of plain and spaghetti sauce that I had on hand. It was slightly time-consuming for a weeknight meal just because the baking time is almost an hour but perfect for a Sunday-night meal. I served over whole wheat pasta. Easy and terrific!
SO GOOD This exceeding my expectations in every single way. The eggplant after baking was perfectly crisp and seasoned. I doubted the taste of the sauce w/ just basil so I added a wee bit of italian seasoning w/o salt and that combined with the eggplant was through the roof. This is going straight to the top of my favorites!
EatingWell's Eggplant Parmesan This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves. I didn't have basil leaves for the zucchini dish so mixed dry leaves with the parmesan and sprinkled them over the top. What a fantastic flavor combination! I love that after doing the recipe just once I could do it from my head (not usually so easy for me!). I will enjoy making and eating this over and over and will definitely share with other cooks.
Great Recipe! I halved the recipe and served it over whole wheat pasta for my husband and I and it was fantastic! We had some leftovers too. The only thing I changed was to add some spices to the breading (red pepper flakes oregano & dried basil) and I used panko breadcrumbs. I will definitely make this again!
Didn't miss the fat I thought this was a really great recipe remake I used 1 lb eggpland and 1 lb zucchini b/c that's what we had and it worked well. Honestly we didn't even miss the fact that the veggies were baked instead of fried. I was skeptical - thinking it would be dry will DEF make again. Pros: Healthy recipe remake Cons: A bit time consuming - but its to be expected