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Simply wonderful. Delicious. I do prefer my eggplant breaded by first dipping the pieces in egg, then in the flour rather than the other way around. Also, it is not clear when or how the sliced basil is used. The next time I make this, I believe I will add the basil to the stacking, on top of the mozzerella.

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BarbryT March 01, 2009

I loved this dish! I scaled the recipe back using 1/2 a large eggplant and only 1 egg. I loved the flavors! For the sauce I used a canned mushroom spaghetti sauce. Thanks for a dish I will make again!

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Sharon123 January 06, 2009

This was very tasty. I cut the slices thicker than I normally do, and probably thicker than bluemoom intended (about 1/2 inch). My DH and BFF's DH loved it this way, but I thought it needed to be cooked about 10 minutes longer. Overall, we loved the recipe, but will cook longer, use more garlic and use less onion next time. I used fresh mozzarella and topped each stack with a fresh basil leaf. Yummo!

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Cook4_6 September 07, 2008

Delicious! The sauce with the wine and pesto made this dish. I sliced my eggplant thick as specified and was a little worried about it cooking all the way through, but it was perfect and allowed the eggplant flavor to shine through. Thanks for posting this yummy recipe!

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loof August 17, 2008

Just as perfect as a cool summer day. Certainly eggplants are the epitaph of summer, and bring all the goodness of other vegetables right along. I followed this exactly, the eggplant was delicious enveloped in the egg/flour and browned to perfection. Made my pasta sauce from the garden tomatoes, made a quick pesto sauce from the fresh basil, and used garden onions. Very easy to put together, and the taste was wonderful, I kept 3 fried eggplants on the top of the dish, and they got so crunchy and crusty and just wonderful. Added a bit of mozzarella to the top and just down in the tummy for yum. Thanks bluemoon!

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Andi of Longmeadow Farm August 14, 2008

Loved this dish. Great flavour and didn't change a thing (this recipe works!). Very easy to make and easy-to-follow instructions. A keeper for sure.

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evelyn/athens October 30, 2005
Eggplant (Aubergine) Parmigiana