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Used the recipe for base to use up some spaghetti sauce...didn't have fresh mozz for toppings so used parmesan cheese

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karen in tbay August 11, 2013

I made this recipe last night when I had my parents over for dinner and DH was not getting home until later. I found this recipe to be easy enough for me to prep without my usual assistance from DH and it was very versatile, so that I could just kind of wing it. I ended up with 16 slices from my two eggplants, so the winging it part just involved topping each slice with the cheeses and marinara (in amounts as originally stated by the recipe give or take) without really measuring it out, just making sure there was enough for all the eggplant slices. This worked out great. I used two pans in which my eggplants baked. This looked really pretty on the plate and was super delicious. We all enjoyed it very much and I would definitely make this again. Thanks for posting!

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Dr. Jenny April 23, 2013

Delicious! I didn't miss the breading at all! This is a very cheesy and delicious dish, one that I'll enjoy often since my eggplant plant looks like it is going to do well this growing season! Thanks for sharing such a delicious recipe! Made for Photo Tag!

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breezermom April 20, 2013
Naked Eggplant Parmesan