Comments on: Eggplant Un-Parmesan

By: Blue

Blue — Thu, 02 Oct 2014 16:08:18 +0000

I just made this last night – used all the sauce too! It’s a little heavy on the garlic (and I love garlic) – it masks the eggplant flavor a little – but maybe if I’d kept out some of the sauce the proportions would have been better? Next time I’ll just take it easy on the garlic instead.

By: StylishCuisine

StylishCuisine — Wed, 23 Apr 2014 14:03:47 +0000

In reply to Allie. So glad you liked it Allie!

By: Allie

Allie — Wed, 23 Apr 2014 13:56:28 +0000

I just made this recipe too, and I also ended up using all of the sauce in the dish. In the recipe he says you’ll have a lot of leftover sauce but I certainly didn’t… maybe our tomatoes were chunkier than his. Oh well, it was very good!

By: StylishCuisine

StylishCuisine — Wed, 22 Jan 2014 15:56:04 +0000

In reply to Carole Hess (Diane's mother). I did not peel the eggplant. The skin softened nicely when it was baked.

By: Carole Hess (Diane's mother)

Carole Hess (Diane's mother) — Wed, 22 Jan 2014 14:30:20 +0000

Did you peel the eggplant? Looks like the peel is there in the picture.