Eggplant Parmesan with Fresh Mozzarella

Question: How did you bake the oregano and garlic? If brushing the eggplant with oil, did you put it along side the eggplant or underneath the facedown eggplant?

• ccrosetti

• Alameda, CA

• 4/15/2018

Great flavor, but be careful that the cooking directions don't overcook the eggplant. I followed the oven temp and cooking time, and with the two baking times, my eggplant turned to utter mush. I will make it again, but next time I will carefully watch the eggplant to ensure I don't overcook it.

• katefromkansas

• Kansas City

• 10/12/2017

Excellent! I used Rao's marinara, so I can't comment on the tomato sauce recipe. But the technique worked great, with just one pretty-good-sized eggplant for the two of us. Don't know why I never thought of doing it this way. Faster, easier, and lighter than regular eggplant parm. Yum. (PS: I tried to do the oil, garlic, oregano sprig thing, but they just burned and the oil disappeared, so I wouldn't bother again.)

• debnev

• Redding, CT

• 10/13/2016

Fabulous! Added fresh basil to sauce as recommended. Premium quality ingredients are a must. Served with arugula salad with a little fresh mozzarella and prosciutto as a starter - angel hair with butter/ olive oil and shredded basil with eggplant. My meat loving husband went back for seconds!

• kbloemers2

• Florida

• 10/7/2016

Great recipe! It's easier than traditional Eggplant Parmesan. Like other reviewers, I limited the amount of oil I used and only brushed the eggplants with oil before softening them in the oven.

• notcandy

• Sheboygan, WI

• 9/29/2016

I loved this recipe. I made it a little healthier by brushing the eggplant with oil so less oil was used. I used my homemade sauce with 4oz mozzarella and just a small sprinkle of breadcrumbs. It was still outstanding and less calories.

• dab11

• Boston, MA

• 9/26/2016

Yummy... a much easier way to deal with eggplant. We loved it. N

• joycerega

• Wadsworth IL

• 9/26/2016

What bothers me with recipes using canned tomatoes is that tomatoes can vary SO greatly. Unless you use great canned tomatoes, you can't expect great results. I use Sclafani brand. They are fantastic, full of flavor, not overwhelmed with basil, garlic, oregano additions and not tinny or sharp as some tomatoes can be. Ingredients are everything.

• serena_in_bk

• Brooklyn (London)

• 9/25/2016

I thought this was fabulous! Way easier than the standard and less calories too. I did add garlic, mushrooms and a small pepper to the sauce for some added flavor and did use less oil.

• jujuloafer

• Lynn, MA

• 9/25/2016

I love this recipe - t's easy and the leftovers are great. I wait til my boys are out of town and enjoy veggie meals. The leftover sauce is excellent for pizza.

• tokai

• Near London

• 5/16/2016

I followed the advice to use less oil and I added garlic and fresh basil to the tomato sauce. I loved the recipe and was surprised how well it held together when I microwaved the leftovers the following day for lunch. I will make it again for my friends.

• maude07

• Montreal, Qc

• 2/23/2016

I found the recipe very bland.

• Anonymous

• 2/2/2016

Tasty but with reservations. Like others, apart from a tablespoon the fry and a light brushing on the aubergine to bake, I didn't see the need for all the oil. I didnt have any mozzarella, so added two tablespoon of soft cheese to the tomato sauce. Also used less parmesan. Would make again the same way.

• estafania61

• UK

• 1/20/2016

Excellent recipe with but one problem - noted regularly here - toomuch oil in the recipe. I also brush the eggplant with olive oil and then I prefer to grill it - skipping the breadcrumbs altogether.

• cynicalanddisgusted

• Nevada

• 2/26/2015

This turned out super! I used a lot less oil--just brushed the eggplants (the last ones from my autumn harvest). No problems with sogginess. The dish had full, rich flavors and breadcrumb crunchiness without the extra fat from frying. Can't wait to make it again.

• SonomaWineDiva

• Sonoma, CA

• 11/15/2014