10 Reviews of Judy's Eggplant (Aubergine) Parm

From: Chef jessica

On Jun 9, 2006

I thought this was good...but I made a little mistake and over salted the eggplant while I was sweating it so mine was a little salty. I did halve this recipe and layer in a 8x3 loaf pan since I am cooking only for 2. I froze this after layering it in the pan, then took out of the freezer the night before and defrosted in the fridge till it was time to bake as directed above. Update: I have since made this again, a little lighter on the salt this time and I must say this is awesome!!!I did this time around make a double batch of the tomato part and then I split the recipe into 2 8x3 loaf pans, which one I froze for another day.

From: riffraff

On Mar 20, 2003

A new favorite. I baked the the eggplant because we are avoiding frying. Other than adding garlic to the tomatoes I followed the recipe to the letter. Fresh Mozzarella took it over the top. I served with a side of pasta and roasted asparagus. Great cookin S'kat!

From: spatchcock

On Aug 23, 2004

I made this recipe a few months ago and somehow forgot to submit a review! this is fabulous!! I made everything from scratch and froze before baking. It was wonderful--still very good after being frozen. Like Riffraff, I baked the eggplant instead of frying it to save some calories for that wonderful fresh mozzarella!

From: MNLisaB

On Aug 15, 2004

Wow, made this recipe, which is very much like my MIL's. Luckily, we had fresh tomatoes, mozzarella and fresh basil,and it was so satisfying and flavorful. The only change I made was to step 13, sauteed 2 large minced cloves of garlic in the olive oil for the sauce. Mangia! Terrific recipe, s'skat!

From: Chef #240123

On Feb 22, 2006

Using ricotta cheese, mixed with an egg is a big plus, to the layering process. Also...using italian bread crumbs for the eggplant is what i've always used...and seems to add some flair.

From: Old College Kid

On Sep 5, 2006

It wasn't too bad to make time wise, The eggplant looked rough after it sweated, but forged ahead anyway...with no regrets. It never got to the "freezing stage".

From: Chef #795665

On Mar 19, 2009

I think there's an error in this recipe. If you just pat the eggplant dry after sweating and don't rinse it off this comes out horribly salty.

From: Chef #620888

On Oct 22, 2007

From: red setter

On Feb 5, 2009

YUCH ! Threw it all out. Waaayyy tooooo salty. I even wiped the salt off the eggplant first AND I DIDN'T add any salt to the tomatoes like the recipe called for. If I had my blood tested right now I think my sodium level would be critically high. Don't get me wrong - I like salt - but this was inedible.

From: MaryCBus

On Jan 3, 2009