15 Reviews

I REALLY liked this. Eggplant is such a healthy food and I'm trying to eat more of it. This is a recipe that I'll be making again and again. I just love the sauce. I didn't bake mine as long as it said in the recipe, but I broiled it at the end to get the cheese nice and bubbly. Thanks for posting!

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Lucky in Bayview April 20, 2012

YUMMY! We are new to eating eggplant so I am pretty careful about which recipes to try - this one was GREAT! I had one large eggplant (which I think was enough) and added probably 3 cups of mushrooms to the onion mixture (because I needed to use them up) - we loved it! And it really is only 3 points - woo hoo! Thanks for sharing!!!

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Balance_is_essential January 21, 2010

I'm not an eggplant lover, but this was great! I used canned tomatoes instead of fresh and it worked fine. I used an 8x8 pan and it layered more like a lasagna than parm for me.... but we enjoyed it. There are a lot of dishes, but it's worth it!

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TheKatsiki October 19, 2009

I am always searching for a great Eggplant recipe that is not fried, and this fit the bill. The flavor is wonderful! I used leftover sauce from another night instead of making the sauce here, but loved the addition of balsamic vinegar to a traditional eggplant parmesan. Devine!

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Cook4_6 August 29, 2009

This was very good. My BFF always talks about Eggplant Parmesan that is not breaded, so I decided to look for a recipe that did that and this is the one I found. I used my own sauce that I had in the freezer. I also used fresh mozzerella on the top and about 1/4 cup of chopped fresh basil, parsley, and sage. I then topped it off with about 1/4 cup of breadcrumbs, which made a really nice crust on top. This is my new favorite way to fix EPP, you really taste the freshness of the eggplant.

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Cul_de_sac_Barbie August 11, 2009

This was a very inspirational recipe. I did skip making the sauce and used some jarred spaghetti sauce I had on hand. After baking the eggplant slices, I dredged them in Italian bread crumbs before assembling the dish. And since I am on a diet, I left out the moz cheese. (I don't care for it, anyway) I did give a generous sprinkle of parmesan where the moz should have been. The smell in the house was devine while cooking. I couldn't wait to try my take on your inspirational recipe. It was a huge success! This has got to be the best eggplant parmesan I've had. No greasy frying, no gooey rubber moz cheese, just lots of flavorful eggplant, parmesan, and sauce. Thank you so much for posting this recipe. It will become a favorite diet staple!

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nott January 22, 2009

Wow! Absolutely fantastic! It may seem like a lot of work, but it's really quite simple. I made no changes to the recipe. All the flavors come together wonderfully. If you love eggplant, you must try this! Thanx for sharing!

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*Parsley* January 20, 2009

Wonderful! This is the way I enjoy eggplant parmesan (without any breading) and I also really enjoy this particular recipe because of the really good flavor the seasonings and other ingredients (such as the onion and wine) give to this very flavorful and fun dish. I am sure I will be making this often. Thanks for sharing! ~Sue

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Sue Lau November 05, 2008

I made this last week at my sisters house for her and her family. It was very good and they raved about it. I have only made one other eggplant parmesan dish, and I really liked the breaded version in the other. The sauce was great. The final baking only took about 10 minutes. Sister loved it.

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~Nimz~ July 07, 2006

This was a fabulous low fat dish, and I really enjoyed the flavour the balsamic added to it. I did cook the aubergine (sorry, I'm english) on the "george" rather than baking it, but appart from that everything was the same. A fab combination of flavours.

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SugaredAlmond July 04, 2006
Balsamic Eggplant (Aubergine) Parmesan