Easy Eggplant Parmesan

It may be "easy", but it ain't "Eggplant Parmesean"!! Nowhere near being that delectable dish, in fact. You need LOTS of Parmesan cheese as well as mozzarella cheese, plus garlic and LOTS of eggplant. I'm sure the intention was good, but it just isn't Eggplant Parmesean, easy or not.

My large eggplant was sliced into 12 slices. I only had plain bread crumbs so I mixed them half and half with parmasion cheese. Then I added a few dashes of Italian spice and garlic salt. I put down foil, sprayed with olive oil, dipped the eggplant in the egg and bread crumb mixture, then sprayed the top with olive oil. Six minutes on each side, then I added about a tablespoon of ravioli sause and sprinkled with a mozzarella/provel mix. I then broiled on low for two minutes. The BEST eggplant I have ever had! My hubby even had some (he does not like eggplant, but it smelled so good, he could not help but try some).

This is not eggplant parmegiano (parmesan) It's baked breaded eggplant. You have to put a little salt in the water when cooking pasta or else it tastes like glue.

The eggplant was delicious. We enjoyed it. I did bake it a little longer than the recipe called for, however it would depend on how thick your slicec were. So simple and fast!

Excelent recipe, very easy an very tasty!!!! I could'nt wait the pasta, I just eat it from the oven. Delicious!

I have been making Eggplant Parmesan for years and this is a very good recipe. Have a tip from a produce manager that I received about 10 years ago: Buy the short,squatty (rather like myself) ones and the flavor will be better. I agree with him.

This was my first time cooking with eggplant and it was easier than anticipated. I too had to cook it longer than called for here. Next time I want to use spaghetti squash in lieu of the pasta.

Easy to make and very good. I did have to cook the eggplant alittle longer than the recipe calls for but I think it depends on the size of the eggplant slices