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Eggplant Parmesan

4.1 (183)
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Eggplant Parmesan recipe
photo by:kraft
Take 10 minutes to layer tender eggplant with marinara, two kinds of cheese and fresh mushrooms and this mouthwatering low-calorie Italian classic is ready to bake.
time
prep:
10 min
total:
50 min
servings
total:
6 servings
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posted:7/21/2011
very good, but my MEAT man needed meat in it so I added hamburger (browned in skillet first) mmmmmmm
posted:3/23/2011
Great healthy alternative to the usual eggplant parm I usually make (egg batter, bread crumb, fry). This recipe is great. The ones that altered the recipe shouldn't be rating it, especially if you fried your eggplant first. This is supposed to be more healthy for you!
posted:3/16/2011
I suggest peeling the skin before baking, it makes serving a lot less messy and aids digestion.
posted:10/4/2010
I did not peel the egg plant, but cut the slices horizontally, dipped them in egg and very fine bread crumbs, and fried them in oil. Then I followed the recipe, and it was delicious!
posted:10/3/2010
Delicious! I think next time I may add a layer or two of fresh spinach
posted:9/8/2010
Very good. Hearty, cheesey, Great dinner!
posted:9/8/2010
I love eggplant. Keep buying ready frozen eggplant parmesan. Real healthy alternative. However, some of the eggplant slices were not completely done, despite baking it for more than the recommended 35 minutes at 400.
posted:8/10/2010
it was wonderful! i've always fried the eggplant before..this was oil free and you can really taste the eggplant, not just fried breadcrumbs! 5 stars from me! debbie
posted:8/3/2010
This is great for a easy side dish, loved it.
posted:6/5/2010
This is a great recipe it's quick and sooo very tasty a much loved change from chicken :))))
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