I've made this dish twice and both times it was wonderful. A bit time consuming, it is not difficult in technique. I omitted the balsamic vinegar this time and found it better with out it. I put baby mozzarella in the layers with the eggplant makes which added stringy melted cheese that was great!
I altered the recipe a bit because I had a bit of egglplant leftover after the breading process, I diced it up and added it to the tomato mixture... I also used an entire can of tomato paste as I found the mixture slighty dry initially. All in all, a fantastic dish!
I found that it required a lot more sauce than this for the amount of eggplant called for, so I added some marinara. I use the Parmesan with the breadcrumbs as the coating instead of putting it on top. Overall a delicious recipe, very low in fat if you use fat free mozzarella like I do, too!
I chose not to dip the slics of eggplant in egg and bread crumbs and instead spritzed them with olive oil and baked them in the oven. I didn't miss it. I didn't have fresh basil so I mixed in some fresh pesto that I made and I liked the extra kick. Yum!
I wanted low salt so I used a can of Hunts diced garlic basil tomatoes no salt added - juice and all. I also reduced the Mozzarella just a bit and purchased Pastene Parmesan (lowest salt content) DELICIOUS !
Tasted really good, but I found that it was way too much work. I guess eggplant parm. isn't normally an easy dish because no one else seemed to find it too much work. Don't think I will make this again, but if someone has the time go for it, it tasted really good!!!
This was incredible. Absolutely loved the taste and the fact that it is low fat is even better. I used Red Gold diced tomatoes-chili ready to give it a little spicy taste. Wonderful. Thanks for sharing
Very tasty. I found that I needed more breadcrumbs to coat the eggplant. I also omitted the garlic and used italian seasoning. I used about 1.5 x the tomatoes, but still found it a little dry. Next time I will use a lot more tomatoes, and more onions. Balsamic vinegar was a nice touch!
This was excellent - I love the chunks of tomato with the eggplant. I never knew that by salting the eggplant it took out the bitterness, but it sure did. I used provel - a small amount on top of each slice. Fabulous - I brought a leftover portion for lunch today.
I'm going to farmers market tomorrow i will get eggplant and cook this. Eggplant is and aquired taste i was told you like it or you don't my mom has yet to try it so i will make it for her!! thanks
Eggplant parm is a huge fave at our house, but it's been off the menu for ages, as most versions are just too high in fat and calories. What a delightful treat it will be to try this version and savour these awesome Italian flavours.
Made this for dinner last night, and it is DELICIOUS! I'd never had eggplant before, but I was looking for something different and healthy to make. It is rather time consuming, but worth it, as far as i'm concerned. Hubby loved it too!
This recipeis great! It is a little time consuming, but well worth it. My meat loving husband had 3 helpings. The sauce was really good. I will definately make the sauce again for other recipes. This one is a keeper. Thanks for the recipe!
I've never had eggplant parm, but this good. My bf's 90 year old granddad & father both really liked it, which was VERY surprising. I thought it was pretty good and easy to make. I used regular tomatoes chopped, but canned might've made the sauce better (more juice). It seemed to need more liquid.
You can broil your eggplant for 8-10 minutes each side and spray with non stick oil, can salt and pepper to taste, I don't use the salt. Do both sides, then you can prepare the same way as normal. I use Bertalie sauce in the pouch, as well as the mozzarella cheese. It's great and no frying, or br
I wish I'd seen this 3 days ago before I tried to make one up on my own - I didn't pre-bake the eggplant and it was way too firm. Ended up putting the whole thing back in the oven which helped but your recipe makes sense now! :-)