32 Reviews of Martha Stewart's Baked Eggplant (Aubergine) Parmesan

From: Scott's Sassy Girl

On Aug 12, 2006

This is very good. I used some Pepperidge Farm Herb stuffing mix curshed and more eggs this gave it a really good taste. Scotts Sassy Girl

From: Chef #1129063

On Mar 23, 2009

Great recipe! I like eggplant, but I don't love eggplant so I was a bit skeptical about this one. Fortunately, it turned out wonderfully! My friend liked it too so there were no leftovers. I cut the recipe in half, but kept the egg at 2 and increased the proportions of the bread crumb/ spice mixture as well. However, it looked like a lot so I separated it before dipping the eggplant in it. I ended up with about 1/3 of the crumb mix stored in a Ziploc. Perhaps I will make it again soon or use the mix for chicken. Overall...yum!!

From: FlavaQueen

On Mar 21, 2009

I tested this recipe with guests, a no-no, I know. But it was a great gamble, one person who's Italian said it was fantastic. Quite the compliment! I used 3 eggs instead of two, based on some of the other reviews. A little time consuming, but well worth it! We'll have this again!

From: Finicky Fizgig

On Mar 22, 2009

Excellent recipe! This was much easier and healthier than previous recipes I've tried that involved frying the eggplant. I added some onion powder and garlic powder to the bread crumb mixture. I also opted to use store bought organic garlic and basil tomato sauce. I will be making this one again!

From: Chef #990240

On Oct 15, 2008

Fantastic! Very easy to make and so delicious. This is a must for vegetarian night!

From: Tea Girl

On Oct 7, 2008

Yummy! This was a really good recipe. I liked how that it wasn't greasy like some eggplant parmesan. I used only about 1 tablespoon of oil for each baking sheet, just brushing it on like the directions say. There weren't any leftovers, which always a sign of a good recipe in my opinion. I made some sauce for it rather than using store bought. We will probably make this again in the future.

From: Chef #1034977

On Nov 20, 2008

This recipe is absolutely fabulous! My husband didn't like eggplant until I made this recipe. Now he's hooked! I made it just as the directions say...no changes. Delicious!

From: Chef #1038374

On Nov 22, 2008

My fiance and I are huge fans of eggplant parmesan, but not of how bad it is for your health normally. This recipe is spectacular! We substitute 1/2 cup of the mozzarella cheese with crumbled monchego cheese to add a bit more of a nutty flavor. Making it tonight for a dinner party!

From: Evil Genius

On Aug 30, 2008

Out-freakin'-standing! I ended up using 3 eggs and about 2 cups of breadcrumbs for the breading. I probably cut the eggplant a little thinner than 1/2" though, resulting in more slices. Actually this was fine because I couldn't help snacking on a few of the slices as I assembled the dish! They were wonderful! I would have bet they'd been fried in a pan but they weren't greasy. I had to use every inch of 3 well oiled baking sheets to bake all the eggplant (which weighed in at a perfect 2.5 lbs.) I even sprayed olive oil over the tops of the eggplant slices with a misto sprayer to get them even more browned. I made the sauce with 6 or 7 fresh ripe tomatoes (which I blanched and peeled, but did not remove the seeds) and a can of peeled tomatoes with basil, some Italian seasoning, onions, garlic... whatever felt right. It came out light and fresh, but there wasn't enough to serve with pasta along side of the egglpant. Next time I'll double the sauce. The leftovers reheated well. Even though the breading on the eggplant isn't crispy when baked in the sauce, it doesn't have a mushy texture either. it holds up rather well. I will definitely make this again. Note - there is no need to salt the eggplant to get out the bitterness before making this dish. It cooks perfectly and tastes wonderful. The sauce was just right without adding tomato paste. It thickened nicely as it cooked.

From: soursugar

On Nov 21, 2008

This is my favourite eggplant dish. I like to make it with freshly grated parmigiano-reggiano and the homemade chunky sauce using canned diced tomatoes. The eggplant bakes up nicely with a crisp exterior and I prefer this to any fried version.