Garden-Style Eggplant Parmesan

Although this dish can be made throughout the summer, it is particularly good at the end of the season. Late-harvest tomatoes allowed to ripen to a deep, dark red make a sauce that is sublimely sweet and full of flavor.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Garden-Style Eggplant Parmesan
Review 1 for Garden-Style Eggplant Parmesan
4 out of 5
4 out of 5
DrJenny1234
October 13, 2013
Would You Recommend? Yes
0points
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Great Vegetarian Company-Pleaser
October 13, 2013
This recipe is tasty, was well-received, and looks impressive for company. We used fresh mozzarella (packed in water), otherwise we followed the recipe as specified. I have tried a similar recipe on another site that called for using your favorite jarred tomato sauce (I used Paul Newman's marinara). I rated this recipe a 4 because although it is good, we did not think use of the fresh tomatoes lent better flavor to this dish, than the easier use of a nice jarred tomato sauce and was a lot more prep.
Pros: Yield, Healthy, Appearance, Impressive
Cons: Lengthy
Review 2 for Garden-Style Eggplant Parmesan
5 out of 5
5 out of 5
WGitK
,Edmonton
,AB
July 18, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Excellent Vegetarian Main or Summer Side
July 18, 2013
This is the best eggplant parm recipe I have tried. Fresh and healthy but with a luxuriously rich taste. I often grill the eggplant on the BBQ in the summer, instead of roasting it.
You can play with the cheeses as well; fresh mozzerala is excellent, but I've used a variety of soft cheeses with great results. Friulano was particularly good.
The recipe does take a little time to prepare, but is well worth it. It can also be assemled the day before, and baked before serving.
My only complaint is that the yield is somewhat less than expected. The veggies do cook down, so don't be alarmed. It serves 2-3 as a vegetarian main (with a crusty bread), but will serve 4-5 as a side dish.
Pros: Impressive, Will Make Again, taste
Cons: Yield, Lengthy
Review 3 for Garden-Style Eggplant Parmesan
5 out of 5
5 out of 5
Louisianaboy
,Dallas
,TX
May 22, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Signature Dish
May 22, 2012
I've been making this recipe for almost 10 years. Amazing taste and great texture! It's my go-to if I want to impress. If your strapped for time, canned tomatoes will work or use your own sauce recipe. I've even used store bought sauce in a pinch. The fresh mozzarella is a must. I'm actually cooking it now and since my boyfriend doesn't care for eggplant, he will have his sauce with pasta and mine will be piled on top of fresh baked eggplant - yum!
If you're following the recipe, it does take quite a bit of time and I cook the eggplant a little longer than the recipe calls for.
Pros: Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Cons: Cost, Lengthy