Reduced-Fat Eggplant (Aubergine) Parmesan

This was really impressive! I'm trying to cut back on carbs in the evenings (makes me feel icky in the a.m. to have lots of carbs at night)--so this fit the bill perfectly. I did add a little grated romano but I used all fat-free cheese on top. Also, I sauteed some sliced mushrooms and added them just before the cheese, and then I broiled it. It was really, really good. Thanks for such a flavorful, HEALTHY!!!! recipe!

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These were fantastic! I served them with stuffed shells and our company enjoyed them very much. The initial cooking period for the eggplant needed an extra 5 minutes to get them to a point where they were ready for toppings, but I otherwise followed the recipe. I did use my own tomato sauce and only used reduced-fat cheese but those were the only substitutions I made. Thanks for posting a quick and tasty way to eat eggplant :)

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So good! I've only ever had eggplant battered and fried and wanted to try it prepared a bit healthier. Used a medium eggplant, baked it a bit longer (10 min) and just used reduced-fat mozzarella (all I had). Tasty, not mushy and very flavorful. I'll make again and again for a quick, easy weeknight meal. Oh- I also peeled the eggplant as neither DH nor I like the chewy rind. Thanks!

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I made this tonight. It was my first time using eggplant and I think it turned out pretty well. My only suggestion is to peel the eggplant first. The tough skin made it somewhat hard to eat.

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This was delicious! Easy and fast without the unnecessary breading and frying of traditional recipes. Anything that gets my 2 1/2 yr old to eat eggplant is a winner!

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This was good but it was even BETTER the next night! Very good dish - easy to make - will make again!

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i prepared this a little differently than the instructions said to as far as presentation. i layered the eggplant w/cheese and sauce similiar to lasagna. it was really tasty and a nice change from the usual fried version. thanks for a great recipe!

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Very delicious and easy to make

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I love, love, loved this recipe. I've been trying a lot of new recipes since finding out I have Type 2 diabetes. This recipe is one of my favorite new recipes. The eggplant had so much flavor. I served it with Dreamfields spaghetti which is better for people that are watching their carbs. This one is going straight into my keeper file. Thanks for an absolutely delicious recipe, Sue Lau. Made for Diabetic Cooking Tag Game.

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One word...Srumptious!

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So, to give you an idea of what we thought of this recipe, here is what DH had to say...
"I never thought I would say this, but could you pass the eggplant again!" We have tried eggplant a few times in the past and never liked it so I am so happy to find this. The kids even tried it, and while they were not jumping up and down, they did eat it. Yipeeeeee, a new veggie to add to the rotation. (oh, and I did peel the eggplant as suggested by some reviewers) Thx so much!

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Excellent! I made it using the recipe but used Prego for the sauce because we had it. I used 2 eggplant and basically doubled everything. There were young men watching the Packer game who might have been against eating eggplant but they loved it as did my husband who has not always liked my healthier choices. Great recipe. There is some left but it might be breakfast for me!

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I don't really like Egg Plant, but I like this. So did everyone else.

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We had never tried eggplant parm before but had tons of extra from the garden. I think we have found a whole new reason to plant eggplant next year! We loved this and it was super simple! I used canned spaghetti sauce and it was great!

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This was amazing. I have never been a fan of eggplant, but this sounded so good, I had to try it. I used bottled spaghetti sauce and it turned out great. Both my DH and 3 year old frowned, when I told him what was in it, but they ate it all up!

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So quick and easy! Made exactly as posted and serverd with a side of broccoli and garlic bread. Very filling. Thank you for posting. Click for the Cure: http://pages.teamintraining.org/va/rnrh10/lselby

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Easy, fast and tasty. I did not have mozarella so I used cheddar and parmesan cheese. Reynolds non-stick aluminum foil worked like a charm, I hardly had to use any oil. Thank you.

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This was the first time I had eaten or made eggplant. It was delicious! And a huge plus that it was healthy! I served it over fresh pasta and made some extra sauce. Yum!

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