Reviews (87)

2555 Ratings

5 star values: 487
4 star values: 663
3 star values: 844
2 star values: 413
1 star values: 148

Anonymous

09/10/2020

absolute perfection

Anonymous

02/02/2020

This really was an excellent eggplant parm recipe. The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese. I cut the recipe in half ( 2 lbs of eggplant) but found I still need the full amount of the egg mixture. I probably don’t quite have three cups of sauce but close. As for greasy Parmesan cheese. Get some good parmesan, preferably Italian and it does not get greasy in cooking. That stuff in the green can is not Parmesan cheese. I fish fact most pretreated cheese contains cellulose (wood fiber) and other ingredients to keep it from asking an clumping. These things do nasty things when heated. Soaking eggplant for two hours in salted water? Yuck . There is probably some dish that requires this but crispy eggplant No!

Anonymous

12/03/2019

This recipe is amazing! Best eggplant parm ever and so healthy! I added fresh tomatoes and whole canned tomatoes to the chunky sauce. I also substituted chick pea crumbs for the breadcrumbs to lower the carb count. Decorated with fresh basil on top and wow! Easily 5 stars!

Anonymous

03/10/2019

So good! I was afraid it wouldn't be as good as when the eggplant is fried, but it was just as good or even better. I will definitely be making it this way from now on.

Anonymous

02/13/2019

It was delicious. I just followed the recipe. Thank you for a new family favorite!

Anonymous

02/04/2019

I rated it 5 star , but wouldn't let me put the stars in. I will not rate anymore. This has happened twice

Anonymous

11/12/2018

Omg!!! This recipe was amazing... SO EASY .

Anonymous

07/07/2018

Recipe forgets to tell people that the eggplant has to soak in saltwater for an hour or two. Also, I don't use parmesan in my breadcrumbs as parm can get greasy. I add other things to my breadcrumbs like garlic powder and Tony Chachere's seasoning. Also, just throw away the measurements for this recipe. You don't need EXACTLY 1/2 a cup of cheese and EXACTLY 2 cups of sauce. Silly. Throw the sauce in the bottom of the pan until it's covered. Put your eggplant in, more sauce until they are covered and then as much darn cheese as you want. Play with the flavors YOU want to bring out. I really only look at the recipe for recommended cook temps and times.

Anonymous

06/03/2018

I’m gluten intolerant...I used gluten free bread crumbs! Delicious!

Anonymous

03/12/2018

first time i baked this. gross gross gross, never again. wanna know what it tastes like? take a big bite of raw eggplant, this was NOT a good thing!!

Anonymous

02/18/2018

I followed the recipe almost exactly. I used seasoned breadcrumbs and omotted the seasonings. Easy and delicious! I'm curious as to anyone has frozen and how that turned out (how long to bake after, at what temperature).

Anonymous

01/08/2018

Very good recipe and a family hit! Great as a left over too.

Anonymous

06/26/2017

It was very good. Clean and not greasy at all. Much better than frying. I would add some garlic in the future and use fresh oregano and basil if possible.

Anonymous

06/24/2017

This batter works well for zucchini fries, my only recommendation after playing around is to sprinkle the veggies with salt to make them "sweat" for 30 mins and thus a little firmer.

Anonymous

06/24/2017

Great, easy to make and it froze well! Yum!

Anonymous

05/19/2017

This recipe was the 'bom diggity". I was excited to make the Eggplant Parmesan dish. It turned out perfect. Thanks for sharing this wonderful recipe.

Anonymous

05/12/2017

Used panko style bread crumbs and Herbs de Provence. Also homemade sauce.

Anonymous

04/02/2017

Made it and it came out very good. Used home made sauce and Fontina cheese.However, the overall baking time for the eggplant seems too long. Mine came out pretty mushy. I would shorten the time baking the eggplant next time. Time in the oven for the assembled dish seemed good.

Anonymous

01/21/2017

This is an amazing recipe made just as detailed. I can't wait to serve to friends who share the love of cooking like myself. Personally I rate this a 5!

Anonymous

11/20/2016

Have made this several times and it is excellent.....even better the next day as leftovers. It is important to use a high quality sauce. I use Rao's marinara which is expensive but worth it. It is not chunky as the recipe calls for but chunkiness is not a necessary thing for this recipe. Save time by not peeling eggplant and cut slices thinner than called for....more like 1/2 to 3/4 inches thick. Recipe calls for 2 eggplants; I've made it using just one big one and it is just fine.

Anonymous

10/17/2016

Want a meal in itself? This is it! Add a salad, and maybe some good bread (if you want the extra carbs), and you have a meatless main dish. I've made this twice, and both times it has been excellent. The first time, I made the whole recipe. The 2nd time, I cut it in half. My husband and I have leftovers with 1/2 the recipe! I used Italian bread crumbs and added some oregano. YUM! Thank you Martha (or staff)!

Anonymous

09/25/2016

I made this recipe yesterday using fresh tomatoes from my garden for the sauce, parsley and basil from my garden, and beautiful eggplant also from my garden. What a wonderful dish! I used fresh mozzarella as well as shredded part skim, and perorino romano for the parmesan. My husband and I loved it. I served it will Cavatappi and a salad. It makes a lot - which is a good thing. I loved that the eggplant was baked but was also breaded. It turned out so well. This is a go to recipe for us.

Anonymous

09/09/2016

Made this last night and really liked that the eggplant was baked and not fried. It had a great texture (not soggy like most recipes). I made my own pasta sauce (simple) and added ground meat. Baked the eggplant and served on spaghetti with the meat sauce. Yummy and will make again very soon. Thx

Anonymous

08/22/2016

Have made this twice using jarred Classico sauce (spicy Italian Sausage with Peppers) with parmesan cheese added to the sauce, chopped fresh basil sprinkled atop the layers of sauce and plenty of fresh basil and fresh-grated parmesan on top just before serving. So freakin' delicious!!! Definitely a 5-Star dish. xo

Anonymous

06/21/2016

To the directions......Awesome!!

Anonymous

06/21/2016

To the directions......Awesome!!

Anonymous

06/15/2016

Just a really good way to make eggplant parm. Less oil but all of the great flavors and texture is there. The only thing I added was some fresh basil and parsley Yummy.

Anonymous

02/21/2015

First time making eggplant casserole and turn it delicious. My husband love it and me too. Thank you so much

Anonymous

01/09/2015

First time "baking" eggplant and it turned out perfect. Crunchy on the outside and tender on the inside. Best of all, the eggplant slices were full of flavor and not acidic at all. I read in one of the previous reviews that all though this wasn't a difficult recipe, it was however, time consuming. No problem! The only negative comment I have is that I didn't have enough room in my oven for both pans. I had to bake them one on top of the other and alternating the pans on top so they would't burn.

Anonymous

11/21/2014

FANTASTIC! I followed the recipe (using my homemade sauce) and just love it!

Anonymous

10/30/2014

Love Martha and everything she does! She is my go-to chef for just about any dish! I halved this recipe (only two of us here) and fried the eggplant in a mix of light and ex-v olive oil for the flavor, but otherwise stayed to the recipe. So simple and so good. Thanks, Martha. You are an American treasure!

Anonymous

10/14/2014

Love this recipe! Made the Homemade Chunky Tomato Sauce recipe while the eggplant slices were baking and used a hand emulsifier to give the sauce a smoother texture. Made exactly as directed but missed peeling the eggplant. Still turned out delicious! Served with garlic bread. Will definitely make again!

Anonymous

07/23/2014

I followed this recipe exactly and it was AMAZING. I used homemade tomato basil sauce and it was really delicious and filling. Definitely going in my rotation!

Anonymous

07/21/2014

This is one of my staple recipes. It's great every time. As others, I use one large eggplant rather than two. It isn't quick, but it is very easy to make, so I do it on the weekends and then have leftovers during the week. While the eggplant is baking I make the tomato sauce. This is really almost foolproof.

Anonymous

07/15/2014

This is absolutely fantastic! Like others, I used one eggplant but kept the other ingredients as written. I did whiz the sauce in the food processor for family with texture issues, and it was delightful. If you use two eggplants, you will surely need more breadcrumbs/parm, because I used the full recipe on just one eggplant. This is definitely a special occasion dish, worthy of serving to company. I served it with pasta, fresh bread and green salad. MUCH easier than frying, and molto Delizioso!

Anonymous

05/14/2014

Made this for my family for dinner. Found the recipe very easy to make with a 5 and 4 year old at my heels (not quick, but not demanding for attention either). Everyone LOVED it with the added bonus of a third helping by my husband and seconds by the 5 year old. It was a first time for eggplant for both. We only used 1 medium eggplant & kept the rest of ingredients the same thus enough sauce and cheese to meet the taste-bud demands of little girls & leftovers for husband's lunch.

Anonymous

12/08/2013

This is the best rendition of eggplant parmesan I have encountered. The baked rounds are a very clever way to circumvent the deep-frying rut we tend to find ourselves in with this vegetable. It was delicious and digestible, with the mozzarella melting into pretty white dapples on the surface, and the cheese did not become gluey or browned (a blasphemy with this delicate cheese, in my opinion) I did use about 5 times the amount of breadcrumbs prescribed and bumped up the parmesan a fair amount.

Anonymous

09/24/2013

I used part skim mozz for the calculation, not full fat, since that is what is most easily found in stores.

Anonymous

09/24/2013

I entered this recipe on myfitnesspal.com. Assuming 12 servings, there are 185 calories per serving. 17 carbs, 8 grams fat, 10 grams protein, 252 mg sodium, 6 g sugar. I entered in all ingredients as listed to obtain these values. I haven't made this yet, but plan to do it this week.

Anonymous

09/14/2013

My recipe is basically the same, but I just never had luck with the oven baking of the eggplant slices. Frying uses sooo much oil though. Well Martha's technique was the key. Sliced the eggplant a little thicker, bake a long time at high heat. and bake a longer time for the fully assembled casserole. A winner recipe. I like to sprinkle Parmesan/Romano as well as dollop little bits of plain ricotta between the layers. Then I only put the mozarella on top to bake. I cover when baking.

Anonymous

09/10/2013

My boyfriend keeps asking me to make this dish. That speaks volumes. I have made it twice in two weeks. It is delicious, and you can make it ahead of time. I baked the eggplant in the morning while we ate breakfast, and put it together. I stuck it in the fridge for later. *It is even better left over.

Anonymous

08/26/2013

I made this dish exactly as the recipe and for someone who just started cooking, as myself, I thought this was VERY easy and it turned out AMAZING! I also made her Homemade Tomato Sauce. That turned out very chunky and great tasting. Next time would probably buy though. Didn't think the smashing part would be so messy but it was (I didn't have a smasher. Used a fork). I'm a cheese lover and would would add more of the mozzarella but other than that ... Loved!!!!!!!!!!

Anonymous

08/12/2013

I thought this recipe was easy and tasty, will definitely make again. I followed reviewer's advice with more crumbs and a little less sauce (I used roasted garlic tomato sauce). Is there a reason to peel the eggplant? I might try it unpeeled--isn't most of the nutrition in the skin? Any advice on that?

Anonymous

07/29/2013

Unless I used a two pound eggplant I'd have to say that 3/4 cup breadcrumbs/parm cheese isn't enough for two eggplant(s). Otherwise it cooked nicely. Will make again using double the breading and half the sauce. Next time I'll skip using sauce under the bottom layer - just too saucy IMO.

Anonymous

07/01/2013

This is a fantastic and easy recipe. I double the ingredients in the sauce because the first two times I made it it was dry. Now I make twice as much sauce and it is perfect. If I ever have too much sauce, I figure I can always serve it with french bread as a dipping sauce to make a delicious side dish.

Anonymous

06/06/2013

First time I ever made eggplant of any kind. Recipe was easy and turned out great! I will make this again. Husband loves it!

Anonymous

04/20/2013

My husband and I wanted to try something new and the dish follow exactly how the receipt was written, was delicious. We did however brush Olive Oil again when we turned the Eggplant . other wise perfect.. We will definitely make this dish again..

Anonymous

04/01/2013

My family and I love this recipe. I did not alter anything in the ingredients. I make the sauce that is included in this recipe as well. This is the best Eggplant Parmesan recipe. I can't say enough about it, It's fantastic!

Anonymous

03/14/2013

I made this recipe and didn't like the flavor of breadcrumbs in the parmigiana. I hope to find an alternate baking method that doesn't use breading the eggplant.

Anonymous

03/06/2013

Please spare everyone from reviews of "modified" recipes. I want to know what others think about the original recipe AS IS. If people want to post their own recipes, go ahead, but not here.

Anonymous

03/04/2013

I made this recently, and I had to review it because I am now finally happy with a method for cooking eggplant! I love eggplant parm, but the frying methods I've tried always come out oily, tasting pretty good but leaving you feeling guilty and bad afterwards. This recipe resulted in a well-cooked eggplant parm with no greasiness and great flavor. I'll be sticking with this method from here on out. Thank you!

Anonymous

02/01/2013

Sooo good! Baking the eggplant is key. And mixing the parm with the bread crumbs makes a nice breading as thick or thin as you like. I made the bread crumbs from my favorite whole wheat bread. I always add to the tomato sauce extra onions, garlic, chopped carrots, bell pepper and mushrooms. For herbs I just use cilantro. Oh yum!

Anonymous

01/24/2013

Much healthier alternative to the traditional way of frying the eggplant that sometimes come out a little soggy from the oil. A winner with my guests!

Anonymous

01/17/2013

I added pine nuts and currents. Also used fresh buffalo mozarella and garished with fresh basil after baking. It was very good and my whole family enjoyed it!

Anonymous

01/16/2013

I had ordered egg plant parmesan at restaurant and it was soggy and lacked flavor. I knew I could do better. Eggplant was in season and on sale so I googled a recipe. This recipe stood out - it appeared fool proof. And it was! This is a perfect recipe for a vegetarian! Also since I eat Gluten-free, I make my own bread crumbs with gluten free bread in a processor, added a bit more parm. cheese and a lot of italian seasoning. I also make my own (Nigella's recipe) sauce. :) Just delicious.

Anonymous

01/08/2013

I meant to say I used 1/2 cup of bread crumbs instead of 3/4 cup.

Anonymous

01/08/2013

It's very easy and everyone loved it. I used 1/2 of breadcrumbs and low fat mozzarella. Other than that I followed the recipes and it was great.

Anonymous

01/05/2013

Awesome recipe. I made this for Christmas and my family loved it I also had garlic bread to go with it. I got 2 thumbs up from everyone. I did change a little bit of the ingredients. I used 2 eggs but removed one of the yolk, I didn't add any dried basil and instead of plain crumbs I used seasoned crumbs for more flavor. Also, I used fat free shredded mozzarella and I didn't add any pepper just salt. I've followed 3 recipes from Martha Stewart and it hasn't failed me yet.

Anonymous

11/17/2012

I made this for dinner the other night and it was fun, easy, and quite tasty. Everyone had seconds, even my meat-loving son. Thank you Martha Stewart!

Anonymous

10/03/2012

Looks to be really good and simple to follow.

Anonymous

10/03/2012

Looks to be really good and simple to follow.

Anonymous

08/14/2012

This was good, but a little soggy- I would say 1 eggplant would suffice for a family of 4. Don't double layer and skip the bottom layer of sauce.

Anonymous

07/28/2012

My friend rated this recipe 9.8. I made the Chunky Tomato Sauce and added extra garlic. Also, I used fresh mozzarella cheese. I would even consider making this dish for company.

Anonymous

05/04/2012

This is a very good and easy receipe. Baking the eggplant first really gets the water out. Freezes well too! I used rice mozzarella cheese so this is a great lactose free dish too.

Anonymous

08/28/2011

I used this recipe to prepare eggplant and zucchini. I then used them as the "noodles" in my lasagna recipe. It was declicious!! I will always prepare my eggplant and zucchini this way.

Anonymous

08/18/2011

This was delicious! I used half eggplant and half zucchini. I will never fry again! The family loved it.

Anonymous

01/23/2011

We love this recipe and I make it quite often. So much better baking the eggplant vs frying. Thanks Martha

Anonymous

11/22/2010

Great recipe- I use it often. Can make ahead- arrange in baking dish and keep overnight in refrigerator, bring to room temp and then bake. Thanks Martha!!

Anonymous

09/29/2010

I have had this recipe for years

Anonymous

08/07/2010

This recipe is a staple in my house. I can't count the number of times I have made this since it was in Everyday Food. Fabulous...and the eggplant rounds are a great snack, all by themselves!!!

Anonymous

10/06/2009

Delicious! Will definitely make again!

Anonymous

02/03/2009

For those on WW just use the receipt builder online and it will tell you how many points. I did it and it was 5 pts per serviing with the skim Mozarella, but with Fat Free Mozarella it was 4 pts per serving.

Anonymous

01/18/2009

I have tried your baking method, it works well, however I use flour instead of breadcrumbs and it brings out the flavor of the eggplant this a great dish.

Anonymous

11/02/2008

this was delicious. took a while to make but worth it. will definitely be making this again.

Anonymous

11/02/2008

Delicious! I salted the eggplant and put it between paper towels with a heavy plate on top for about an hour before making, just to draw some of the liquid out. Definitely will make this again!

Anonymous

10/31/2008

I can not wait to try this! It already sounds healthy, but to kick it up a health notch...use olive oil spray, egg whites instead of egg yolks, and add wheat germ and/or ground flax seed to the bread crumbs. Also, leave the skin on organic eggplants, although you may have to cook it a tad longer, since there are so many nutrients in it.

Anonymous

10/26/2008

If you purchase a Master Cook CD rom cookbook (about $10.00) you type in your own recipes it calculates all the nutritional info for you ... easy

Anonymous

08/05/2008

This is so delicious! It is much lighter tasting (and healthier) than a similar dish I used to make with fried

Anonymous

05/13/2008

I would love to see the nutritional elements to this ....I am on Weight Watchers and most times do not use your recipes as there is no calorie, fat, etc. lising.....some of your recipes make my mouth water, but.....can't take a chance...thanks..........

Anonymous

05/11/2008

I've just mage it for mother's day and it was a success. It's easy, very tasty and vegetarian-friendly. I'll definetely do this again!

Anonymous

12/31/2007

The recipe is wonderfull...I got rave reviews from people at work who "Don't like eggplant". However; I agree with DAPHNEATCORNELL and Shrinkette that it would be REALLY nice to have the nutrition info for the recipes on the web-site. This info is listed in the Everyday Food magazine - it can't be that difficult to add it to the web-site. Most of us are watching what we eat and having this information makes it so much easier to "live to 100"!

Anonymous

12/31/2007

Anonymous

12/27/2007

This is one of the best eggplant parmesans I've ever had and my family loves it too! Fixing the eggplant takes a little time but the assembly is quick and easy. Add some bread or a salad and it's a perfect meal for anyone. I got this recipe out of everyday food several years ago and we've been eating it ever since and I think it's already very healthy!

Anonymous

12/27/2007

a healthful alternative: fry 1/4 inch eggplant slices in DRY pan on low heat on both sides until brown, no egg, no oil, no breadcrumbs -- use 2 cups fat free mozzarella, fat free cottage cheese mixture -- add 1/4 cup vegetable protein and 1/4 cup ITALIAN bread crumbs when adding parmesean to layers -- make three or four layers when assembling -- add THIN-sliced mushrooms and/or zucchini for variation -- also can add cooked seasoned ground turkey -- same herbs / sauce, but add garlic!

Anonymous

12/27/2007

i AGREE WITH "DAPHNEATCORNELL" THAT IT WOULD NOT ONLY BE "NICE" TO GET NUTRITIONAL CONTENT FOR THIS RECIPE AND OTHERS, BUT MY HUSBAND AND I NEED THE INFORMATION DUE TO DIETARY AND HEALTH CONCERNS. iF POSSIBLE, SEND ME THE INFO. ON THIS EGGPLANT RECIPE AS SOON AS POSSIBLE. WE LOVE EGGPLANT AND WOULD LIKE TO COOK THIS IF IT FITS INTO OUR DIETARY REQUIREMENTS AND LIMITATIONS. THANK YOU...

Anonymous

12/26/2007

This sounds wonderful and easy enough for a novice cook. this along with a nice green salad and perhaps a nice bottle of wine...Perfecto.

Anonymous

12/26/2007

It would be nice to be able to get nutritional information for recipes like this.

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Baked-Eggplant Parmesan

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Baked-Eggplant Parmesan

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