By Rita~ on January 14, 2003
Photo by Rita~
Photo by Rita~
"I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients."
Serving Size: 1 (342 g)
Servings Per Recipe: 6
"This was a great recipe. My only really big complaint is that it took way longer than an hour to make from start to finish. I tweaked the recipe a bit as well. I used fresh herbs instead of dried, omitted the celery (because I didn't have it), added two other kinds of Italian cheeses, and made my own bread crumbs from some leftoever homemade bread I had in the freezer.
Next time I make this recipe, I am going to add black olives and mushrooms to the sauce recipe.
My hubby absolutely loved this dish! I am so excited that I found a new recipe to add to my favorites!
Thank you bunches Rita!!!"
"I used this recipe as a basis for my eggplant parmesan. I didn't make the sauce listed; and made a roasted pepper tomato sauce instead. This was delicious! Next time I might try Panko breading instead of the seasoned break crumbs then drizzle with a bit of olive oil before baking to crisp."
"Can't believe I haven't rated this yet since I've been making some variation or another for at least a year. Delicious!!! I always do the eggplant version, but don't always have time to make the sauce. Well received by friends and family either way. Try it, you won't be dissapointed."
"Using Zucchini worked out fabulous! I followed this recipe for the eggplant (using zucchini) and used a from-scratch marinara by mixing pureed oven-roasted tomatoes, onions, & spices with a can of diced toms. Instead of the cheese layer I substituted sprinkling mozzarella, pizzeria (smoked) cheese blend, & parmigiana reggiano cheese. It was a huge hit."
"Nineteen reviewers can't be wrong, this is mouthwatering delicious! My partner came in and exclaimed, "It smells good in here!" Of course it did with the sauce simmering on the stovetop and the eggplant slices browning in the oven. My eggplant weighed 1 pound and with 1/4 inch slices this made two layers in my casserole. It fit perfectly. Like another reviewer I had trouble using the gallon bag to bread my fritters (it worked fine for dusting them with flour, but was too messy with the egg wash), so I put the breadcrumbs in a shallow pie plate to dredge them. I seasoned the breadcrumbs with 1.5 tablespoons of italian seasoning. I put the breaded slices on a baking rack over a sheet pan and sprayed liberally with PAM olive oil spray. Mine took about 20 minutes in a 450F oven and then 5 minutes of broiling. I had a couple fritters leftover that my partner and I both snacked on. Yummy! I did substitute low-fat cottage cheese for the ricotta (personal preference). The recipe is easy to follow and the results are outstanding. Served this with sliced garden tomatoes and cantelope. Thank you, Rita, for sharing this gem!!!"
"This is sooo good. My family really enjoyed it. I can't believe it only has 16 reviews. It is somewhat labor intensive and I used a can of sauce instead of making my own. I also only used 1 cup of breadcrumbs and forgot to add the parmesan cheese. And for some reason it took me about 2 1/2 hours from start to finish. But it was good. My daughter and I almost overfilled ourselves on the baked eggplant alone with some sauce. And everyone ate the finished dish which is amazing. Thank you for a great family veggie recipe."
"You got it!I love making my zucchini and eggplant this way.The only thing I do different I guess old habits never die, is I soak the eggplant at least 15 min. in a little salt water to extract the bitterness. Learned that from the old Grandmas... But I can't stop eating this dish it's a favorite of my family's as well! I should have been Italian I beat my dh hands down in Italian foods! Love them!"
"This was really delicious! I made a few changes because I ran out of a) time and b) ingredients. I used a slightly doctored up canned tomato sauce and left off the ricotta altogether. It was still wonderful. Served with my Unbelievable Ceaser Dressing over romaine lettuce and a vegetable soup. Thanks Rita for another winner!"
"Delicious, this recipe is similar to the one I have used for years. I love the eggplant baked in the oven in stead of frying it.I have fixed the eggplant in the oven and froze it for later use in making eggplant Parmesan.The sauce is very flavorful, will have to made it using Zucchini this summer when I have lots of zucchini. Thank you for posting the recipe."
"Bob and I love eggplant and make casseroles, soups, etc with it. I tried this recipe tonight. We each took a handful and then threw it out. It was awful."
"I'm new to eggplant, and I found this is to be really delicious. I went the easy route and used frozen, breaded eggplant slices from Trader Joe's. And I cut it down to two servings - I just made two individual stacks. But I still wanted to give you a rating for such a tasty recipe. Thanks, Rita!"
"This is delicious!!!!! Eggplant parmesan is one of my favorite dishes, but I have never made it myself. I was definitely interested in trying it with zucchini... I used a huge zucchini from our garden that had been overlooked. I did use a can of spaghetti sauce I had on hand due to time available. It still turned out wonderful. I served it with a side of angel hair pasta. Thanks so much for this recipe, it will be a regular at my house!"
"We really enjoyed this recipe! There was an ample amount of sauce so I served it with pasta which was a nice compliment. A big hit!"
"Wow Rita, I deviated from the recipe quite a bit but it was still awesome! Having some eggplant on my hands, I decided to just work with the ingredients that I had in my pantry and fridge and hoped that would suffice. So that meant a commercial tomato sauce and just layering with mozzarella and not the ricotta mixture, although I can't wait to try that next time! Baking the eggplant rather than frying really sealed the deal for me, it was just as good, WAY easier to clean up, and no extra calories from all that oil! The final verdict was that this recipe was just as good as my late mom's and that's saying a lot! Thanks for posting Rita! :)"
"Very, very good and so satisfying! I used zucchini (allergic to eggplant), and had to make do with a different cheese mixture based on what I had on hand -- mozzarella and goat cheese. I *did* have a little trouble with the fritters; I won't use the bag next time, since it was so messy -- I'll coat the zukes using a tray. I may have also used more zucchini than I should have, because the sauce definitely did not go far enough. I ended up supplementing it with a jarred sauce just so I could properly layer the rest of the ingredients. The flavor was fantastic, and even my carnivore fiance loved it! I will definitely keep this in my regular rotation."
"This sure beats frying in oil. I used zucchini, a great way to use up a zucchini bounty, and it was delicious as a main course. I threw in some mushrooms I had around, and mixed fresh tomatoes and basil with a tomato sauce I also had around."
"Loved it!!! it did take me longer than I expected, I don't know why, closer to an hour and a half really, maybe just me not being very organised!! I LOVED the eggplant 'fritters', kept back and ate quite a few (happily, I'd prepared more than I needed for the dish!) whilst doing other things, I think I'll be serving these as a veggie all by themselves! Excellent, thanks, Rita!!"
"We love eggplant parmesan and this was so nice! I like that it is made in the oven. Better for us and less messy!"
"I cannot thank you enough: The best eggplant parmigani by far. My family and friends are still raving. Thank you and what other recipes do you have posted?"
"I will modify how I cook the eggplant, but otherwise delicious! Used sauce with sausage in it by accident (it was in the refrigerator)."