7 Reviews

The sauce on this was phenomenal. I think it was the bouillon (I used vegetable) that did it. My BF wanted to eat the leftovers for lunch, which is simply unprecedented! I dipped the eggplant in egg whites and coated with some panko bread crumbs. I figure this didn't affect the fat and calories too much. I also upped the tomato sauce by about 50% as per other reviewer's recommendation and added 1/2 cup low fat mozzarella. Served it with spaghetti. My only other suggestion is to cook the eggplant a little longer if you prefer. I'm going to make this again soon, to see if it will be as good as it was the first time! Thanks for a terrific recipe:D

2 people found this helpful. Was it helpful to you? [Yes] [No]
Kumquat the Cat's friend April 25, 2007

Wow! The sauce is indeed phenomenal. The best eggplant in DH opinion. As always, I sprinkled the eggplant with salt for a half an hour before putting it into the oven but I'm not sure if it's necessary for this recipe. I doubled the sauce and added a layer of cooked veal tongues on top of the eggplant. DH, who is not a big fan of tongues, couldn't have enough. From now on it will be our way of making eggplant. Thanks, Jacqueline.

0 people found this helpful. Was it helpful to you? [Yes] [No]
rpmazur February 07, 2012

Yummy! I added 8 oz of sliced fresh mushrooms, and took the chance that it would make it a little watery. Of course it did, so I baked it a little longer to thicken it up some. Next time I'll saute the mushrooms prior to adding between the layers to avoid that. I used part skim mozzarella instead, but it didn't seem to make a difference. This did not taste dietary at all. I doubled it to serve more people, and I'm going to have the leftovers for lunch. Thanks so much!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
bzsoccermom June 24, 2008

This was so good! I altered the recipe for my vegan diet-replaced the chicken bouillon with vegetable and used vegan parmesan cheese and mozzarella cheese. It was soooo good. Even my boyfriend who hates eggplant AND vegetarian food loved it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
VeggieHippie February 19, 2007

Yummy and healthy! I'm giving this 5 stars even though I used my own leftover tomato sauce. Next time I'll make the recipe just as stated. Precooking the eggplant this way is a great idea, and the dish was very quick to make. Thanks for sharing the recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LonghornMama February 05, 2007

This is excellent! My fiance added mushrooms to the sauce. My only recommendation is to add more tomato sauce.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Blake! January 17, 2007

This made a nice, low fat dinner for me! I used vegetable boullion cube and added a little more mozzarella cheese. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sharon123 September 25, 2006
Low Fat Eggplant (Aubergine) Parmesan