Quick Eggplant Parmesan Recipe

I never thought I was a fan of eggplant until I gave this recipe a try! It's easy to prepare and incredibly flavorful as a side dish or even as a meatless main course. I coated the eggplant in flour before dipping it in the egg wash, then pressed it firmly into a mixture of seasoned bread crumbs and Panko. I ended up adding a bit more water to the egg wash to make it go further, and opted for extra sauce as we enjoy it saucy. Thanks for sharing this fantastic dish!

I followed the recipe almost exactly as directed. Taking advice from other reviewers, I decided to sweat the eggplant with some salt for an hour, which resulted in a significant amount of moisture being released. Instead of marinara sauce, I opted to use the remaining pizza sauce I had in the fridge and added a touch of sugar to enhance its sweetness. The texture of the dish turned out to be quite pleasing, and the flavor was delicious as well.

Delicious recipe! The leftovers were just as tasty. To reduce the fat, I sautéed the eggplant in a nonstick pan with just 1 tsp of olive oil and opted for reduced-fat (Kraft 2 percent) mozzarella. I paired it with whole grain penne. So good! I used Barilla bottled sauce, but I felt the dish turned out a bit salty (despite using low-sodium breadcrumbs). Next time, I would skip adding salt when boiling the penne to balance it out.

This recipe is simple and delicious. I skipped the red pepper flakes and salted the eggplant slices to remove excess moisture. Other than that, I followed the recipe as instructed. I served it with pasta and a fresh salad on the side.

I prepared this dish one evening when our son was home from college and my husband was craving pizza. I decided to make this for our dinner, doubling the recipe to satisfy our son's hearty appetite. To enhance the flavor, I mixed in onion powder, garlic salt, and black pepper with the bread crumbs. After assembling the dish, I baked it in the oven for about 10 minutes to melt the cheese and warm it up. I was pleasantly surprised to see both my husband and son asking for seconds, as they usually aren't too excited about vegetables on the table. The next time I made it, I included both the eggplant and added some zucchini cooked the same way. My husband loved it so much that he had multiple servings of both vegetables. This recipe is definitely a keeper!

"I may not be the best cook, but my family absolutely loved this dish when I made it! I made a few modifications to the original recipe. Firstly, I laid out the eggplant slices, sprinkled salt over them, and let them sit for a few minutes. Then, I used paper towels to soak up the water that the salt drew out. I also added flour to the slices after the first batch (to help the breadcrumbs stick better) before dipping them in the egg batter. Lastly, I placed them in a brownie pan with the sauce and broiled them to melt the cheese. The results were fabulous!"

A simplified take on a classic dish! Surprisingly, even my kids, who usually aren't too keen on eggplant, enjoyed it! I'll definitely be making this again!

What a delightful Parmesan dish! I found it to be quite simple to prepare, especially when using a small eggplant. The smaller the eggplant, the better the outcome. I was initially hesitant about skipping the step of dipping the eggplant in flour before the egg, but it turned out to be the right decision as the breading adhered beautifully. I believe this recipe would also work well with zucchini, making it a versatile option for utilizing summer vegetables. Despite my mistake of layering the sauce before the cheese, the dish still turned out perfectly. I am definitely planning on making this again, given how quick and satisfying it is to prepare.

I mostly stuck to the recipe but added extra sauce and plan to increase the amount of crushed red pepper flakes next time. I shared it with a friend and he really enjoyed it. I will definitely be making this dish again.

Simple and well-received by all! Many thanks.

I had never tried eggplant parmesan before. While staying at the Fisher House at the Veterans Hospital with my dad, I saw eggplants being sold in front of the hospital. With ingredients like cheese, spaghetti sauce, eggs, hot pepper flakes, parmesan cheese, and croutons available in the pantry at Fisher House, I decided to make this dish. I used Munster cheese since it was all I had on hand. To my surprise, the dish exceeded my expectations and turned out to be the best eggplant dish I have ever tasted. I added extra hot pepper flakes to suit my taste, and it was absolutely delicious. Although my husband and kids usually don't like eggplant due to how I usually prepare it by stir-frying, I couldn't help but brag about how good this dish was when I called them. I am looking forward to making it for them once I get back home, and I'm sure they will love it. I give this dish 5 stars, especially since it didn't require the use of the oven.

I absolutely loved this dish - my family asked for it to be made again.