This was a great recipe! I only used 1 eggplant but it was a big one. I made the sauce from the directions provided but also added a jar of Classico. Baking the eggplant was a terrific option - I tasted the eggplant after baking it and it was so delicious! I would have loved eating it even without the sauce the cheese!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Okay, but a very Americanized dish. Made it for my DD's birthday and she ate it and seemed to enjoy it, but my DH and I thought it was boring (a lot of work for boring too in that I made my own sauce and followed the directions to a T), and nothing like the eggplant parm my Italian neighbor makes. We weren't expecting total authenticity - especially with the eggplant being baked - but this was as my DH put it "very safe." I've had this trouble with M. Stewart's recipes before, so I think I'll avoid her in the future.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Love it! My hubby hates eggplant and he loved this dish. I definitely recommend.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I have to admit, I'm not usually a Martha Stewart fan, but this had great reviews so I gave it a shot. This is probably the best eggplant parmesan recipe I've tried yet! My husband and 21 year-old son are not picky at all, but eggplant is usually not the first thing they order from the menu - it is for me! So I was thrilled when they both raved about this dish! We all love that the eggplant is not fried but still has that classic taste. I made the sauce as directed in the recipe, but it was just a little shy of what was needed to complete the dish so I just stirred in a 10 oz. jar of classic pizza sauce. I also used an extra egg and breadcrumbs as per other reviewers advice. (I think I had a little over 2.5 lbs. of eggplant, so this could have made the difference.) Tasted great and leftovers (which were few!) were even better the next day! This is definitely my new, favorite recipe for eggplant!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
THIS Was just great! I used a mandolin, so my slices were very thin. (Next time I will just cut by hand to 1/2 "). I peeled the eggplant and soaked it in sea salted water for about a half hour, as I read in a similar recipe, and it was not bitter or tough at all. My grown son had some leftover eggplant the next day and texted me it was great. Last time I made a lower fat version, he didn't like it me to go back to making it the good way. This is the best of both worlds!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This was received at the Cultural Night event I went to at my language school with outstanding results (gone in 10 minutes of putting it down on the table - faster than any other dish brought in!) The lady running the show even took the time to compliment me on it and thank me for bringing the dish. Will make it again and again for those I'd like to impress.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This recipe was the bomb. The only thing i did different was to use whole wheat panko but it was great. I will definitly do this one again.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I recommend this recipe. We all thought it was delicious and people asked me for the recipe. When I told them it was Martha Stewart they couldn't believe it. It was easy and I can't wait to make it again!
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
OK I ran out of breading about 2/3 the way through but that was because I sliced thinner than 1/2 inch as called for in the recipe. No fault, no foul there. The balance of the slices with some olive oil poured on were taken out to the gas grill and flamed on medium high for several minutes on each side until they were just barely limp but had their grill marks. Beautiful addition to the top layer covered with the cheese.
Since I used canned sauce I upped the garlic in that and two cans wasn't enough so I took a can of diced tomatoes (undrained but your choice) and poured it on before the final layer of eggplant. Simple solution.
A great Greek salad was the starter for this terrific meal. Leftovers were GREAT in the micro along with the rest of the crunchy, chewy Italian bread.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I just made this using the leftover sauce from last night's dinner. It was delicious, everyone loved it! I used more breadcrumbs than the recipe called for. I had some sweet Italian sausage also left from last night, so I sliced them up and layered them along with the eggplant-not what the recipe called for and a little unconventional, but tasty, nonetheless. Since I already had the sauce, this was a very easy recipe to put toghether. Thanks for posting this recipe!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This recipe turned out beautifully. I used Classico sauce and more eggplant than what the recipe called for so I had to double the bread crumb mixture and the eggs. I will repeat for company that is coming soon,
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I thought this was very good. I made a half order using 1 eggplant. I used a half cup each of bread crumbs and parm which would equate to a full cup of each in a full recipe. I think the keys to this recipe is to make sure you use a good parm and sauce. I did use a little more herbs than the recipe calls for. It's easy to make. I'll be making this again.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Love this Recipe. Only added one step.... That I always do with EGGPLANT. After cutting, I Layer and salt to each layer of eggplant in colander.. Let stand for one to two hours to remove bitterness. You will see purple liquid coming out of Eggplant slices. After I wash under cold water..
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
A bit time consuming but very good! We left the skin on, which was fine but it does make it more difficult to cut into. We would probably take the time to peel the eggplant next time. Served over cooked pasta.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I've never been a fan of eggplant, but DH loves it so I made this for him. THANK YOU - this is a great, non-threatening recipe, and very yummy!!!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
By far one of the best Eggplant Parmesans I have made. My husband is not a huge a fan of eggplant, but LOVED this! I do want to add that I used my own family recipe tomato sauce, but other than that I followed the directions exactly
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Everyone I know loves eggplant parmesan, but usually it's so high in fat and calories it has to be a rare treat. This recipe can be lower in both by using low fat cheeses and spray olive oil, and it's baked instead of fried. I make my own sauce using my own home grown tomatoes and basil. It could not be better! And I make and freeze small portions for frequent indulgence.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I had never made eggplant Parmesan before, but I made this last night & it turned out wonderfully! I can't wait to eat the leftovers! I would suggest decreasing the baking times though.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Delicious! This recipe was very easy to follow and super simple to make. This made a great casual dinner for my boyfriend and me. I will definitely make this again.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This was very tasty and I love the texture of the eggpolant. It was crispy and tender - just right. I made it a day ahead of time and the flavors blended nicely without the eggplant getting soggy. The sauce recipe was perfect.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
