Since New Jersey is the Garden State, I think this recipe represents our region. This dish uses a lot of vegetables out of the garden.
This was a fantastic recipe. However, A few changes were made, which I believe made this side dish even better. Instead of stewed tomatoes..sliced roma tomatoes were used. Also thinly sliced fresh mozzarella was used instead of packaged. Instead of a large baking dish we used small personal sized dishes and only had to bake for 10 minutes and then an extra 10 minutes with the cheese on....which was a HUGE time saver!
Read MoreI forgot to "drain" the eggplant so that may be the problem. But even in the crispier corners, the eggplant didn't taste good. Topping was fine but eh. Probably won't try again 'cause I'm too lazy to do the first step. On the search for more eggplant recipes ...
Read MoreThis was a fantastic recipe. However, A few changes were made, which I believe made this side dish even better. Instead of stewed tomatoes..sliced roma tomatoes were used. Also thinly sliced fresh mozzarella was used instead of packaged. Instead of a large baking dish we used small personal sized dishes and only had to bake for 10 minutes and then an extra 10 minutes with the cheese on....which was a HUGE time saver!
This is the best eggplant recipe I have ever made. My husband and I both love it! Served it over spaghetti. Yummy! I added some oregano and basil to the tomatoes. Also added some parmesan before the mozzarella. The recipe does not say whether to drain the tomatoes or not. I used diced tomatoes undrained to which I had added the oregano and basil. Definitely need to include the tomato juice if using over spaghetti. If I were serving this as a side dish though, I would leave the juice out to make it less sloppy. But it is wonderful as a pasta topping! Will definitely make again and again.
This dish will be a regular in our house. When I sauted the gr. pepper, mushrooms, and onion I also added some fresh Oregano from the garden, chopped. I then layed this dish - eggplant, sauted ingred., and sprinkled parmesean and shredded Mozzarella cheese, repeated the layer until all ingrediants were used up. Topped with canned diced tomatoes and baked according to direcitions. When it was time to add the cheese, since I used shredded mozzarella I baked for another 5 minutes and it came out perfect. Thank you for this recipe:)
Very tasty! I made the recipe as is. It was very simple to follow. I agree with other reviewers about the prep time. It took me double the time listed (45 mins). Prep time is a huge factor for me so this made for a crazy evening. Also, after I put the cheese on top, it was well done after 20 mins. Thanks for the recipe!
Amazing ! Used diced Tomatoes not stewed and added garlic. it will be made regularly ! thank you! UPDATE- I HAVE STARTED USING FIRE ROASTED TOMATOS, THEY ARE FABULOUS IN THIS DISH!
Eggplant slices should be cut thicker to really feature the main ingredient. This reminded me of a really great veggie lasagna. It was a hit with my family and friends.
think the mozzarella would be great but didn't have any on hand so substituted with provolone. this was easy and tasty.
This recipe was great. However, although very tasty, it significantly underestimated the amount of time needed. My fiance helped me cook the vegetables at the same time as the eggplant and it still took us a little over 2 hours. I'd still reccommend it, but make sure you have a few hours to prepare and cook.
What a wonderful recipe. I made it a main dish by adding venison burger and italian sausage with some italian seasoning. My six guests raved over this new interesting dish.
Really great! I used one can of diced tomatoes with garlic plus one jar of our favorite spaghetti sauce. Everyone liked it! We will make this a regular- thanks!
This is a really fabulous recipe, and worth the time it takes to make it! I cut back on the salt and added whole cloves of roasted garlic. Tastes even better the next day!
This dish is very versatile and it's delicious. I prepared it following the instructions but next time I'll prepare my own tomato sauce to avoid the sweetness of the sauce that one get in stores. Definitely, i recommend that you try this. Thanks to the original submitter!
Great recipe. I substitued green peppers for jalapeno peppers and it was greeeat. Also added parm cheese to the top! Loved it.
Absolutely delicious! A little time consuming with the chopping, but totally worth the effort. Even my picky husband RAVED!! Thank you for this recipe.
very good next time with sausage though.. UPDATE! I made it again and I used spicy sausage and it was excellent! I served it with pasta and it was delicious!!
This is excellent! Follow the recipe and it's a winner. Yes, prep time is longer but well worth it. It's actually very light, with lots of flavor. Thanks, I needed a recipe without meat for Friday's in Lent. I'm always searching.
I loved this recipe. It tasted like a delicious pizza casserole. The fried eggplant really makes this dish!
I forgot to "drain" the eggplant so that may be the problem. But even in the crispier corners, the eggplant didn't taste good. Topping was fine but eh. Probably won't try again 'cause I'm too lazy to do the first step. On the search for more eggplant recipes ...
I expected a fairly good, kind-of-standard eggplant dish, but this was delicious! A really nice main meal, though it would probably go pretty well with pasta. No changes at all.
I have had this recipe from my mom for years! It is soooo good! An excellent vegetarian main dish, or can be a side dish. The only thing different in my recipe, is using canned diced tomatoes instead of stewed tomatoes. This is an awesome recipe!!!!!
Not worth the effort. OK flavor, but a lot of steps and chopping for what amounts to eggplant parmesan without the parmesan. I'd rather have the real deal after salting-and-waiting, rinsing-and-draining, breading-and-frying, chopping-and sauteing, layering-and-baking. Just not worth the trouble.
I'll confess, I read this recipe and then as an Italian habit, I immediately forgot what I read and started prapering my sauce. DUH! I went back to the repice and then realized there is NO SAUCE! ;) So, I improvised by layering the eggplant, sauce mozarella cheese and then baked according to the directions. It was wonderful! A simpler way to make is to buy frozen pre breaded sliced eggplant (I used Trader Joe's). It came out delicious, and I promise that next time I'll not make sauce in advance and I'll actually follow this recpie, which sounds divine.
delicious. I made some major changes because of what i had in my cupboards, and it still turned out great. I baked the eggplant in the oven instead of frying it. I used broccoli instead of green pepper. I blended up garden tomatoes instead of canned, and used cheddar cheese instead of mozzarella. The dish came out similar consistency to lasagna, but didn't mask the unique eggplant flavour.
Dish was very tasty, butt waaay to salty...the only thing i would do is cut down amount of salt used in the very first step
This was very expensive to make. And I was really disapointed in how it turned out. Is it suppose to be really watery? I want to cry! i'm so disapointed...some one let me know were i went wrong, i followed everything step by step Sarah
Easy, healthy, & delicious! I didn't drain the eggplant (not enough time), and didn't do the second round of 25-30 minutes; cut it back to 10 minutes - just long enough for cheese to melt. It was fabulous.
I love this recipe! I've made it twice now and it's been a hit both times. A few comments: 1. I think the prep time doesn't include salting the eggplant - add at least 30 minutes to what the recipe says! 2. I used extra breadcrumbs so the eggplant slices all had a really generous coating. Making sure they were nice and toasty made them extra tasty. 3. I suspect the reviewers who said it was too salty forgot to rinse the eggplant after salting? 4. I serve this with 3/4 lb of pasta and it's a wonderful main dish!
Delicious! The salting and slicing takes some time but it wasn't really any longer than any other meal to me and it's well worth it in my opinion. I did the vegetable chopping the night before so that everything was ready the next evening when it was time to cook I only used breadcrumbs on half the eggplant because someone was on a low/no-carb diet. I didn't taste any major difference in the side that had been breaded and the side that hadn't been. I layered the dish, eggplant, sauteed ingredients, cheese, eggplant, sauteed ingredients, tomatoes, cheese and followed the timing instructions exactly. It was a little wet/runny when I first served it, which I assume was due to the juice from the stewed tomatoes but it was still delicious. I'll just have to adjust that next time. Upon cooling and reheating the leftovers it was no longer an issue. My cousin ate it the first time I prepared it and loved it. She made it a variation of it a couple nights later, adding chicken and broccoli to the dish. I'll definitely make this again. It's delicious, everyone loved it including a kid. It's a great way to get veggies into your diet and a nice alternative to regular steamed veggies.
This recipe is great. So nourishing and satisfying over pasta. My husband would rather have it than eat out at a nice Italian restaurant. Better than any eggplant parmesan which we've prepared many different ways.
Excellent recipe. I followed the recipe as written except for adding some dried basil. I paired it with the Parmesan Herb Bread. Yummy!
My husband never liked eggplant because he has never had an eggplant dish he's liked. But this one he loved. I was so happy. This is such a good recipe. I didn't put green peppers in because I didn't have any. But did add Parmesan cheesed in between each layer of eggplant and then on top with the mozzarella. Once I served the dish onto the plate I added fresh basil leaves. I have to say this is the best eggplant I have ever made or eaten. This recipe is a total keeper!!
There is an error in the recipe--bake covered. Why say uncover an uncovered dish? I baked it uncovered because I only followed one sentence at a time. Initially I did not think the dish was as tasty as the ingredients should be tasty....however, the leftovers the next day tasted great when microwaved. So, after the first night I thought I would never make this recipe again, but now I willl...bake it on a day when you want to make portions for reheating throughout the week.
I thought this was super yummy! Other than the time commitment it took to prepare the eggplant, I thought the rest was ez. The only changes I made were using diced tomatoes and freshly shredded mozzerella and parmesan reggiano. So it only took an extra 10 minutes to bake after adding the cheese. I served it to my parents and they both loved it too. Thanks again!
