About this recipe: A quick and easy aubergine dish that's lovely served with pasta or garlic bread and a salad. Use your favourite shop-bought pasta sauce.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Fabulous recipe. After I cooked the eggplant I put them in a baking dish, sprinkled with mozzarella, parmesan and spooned jarred sauce and place the tray in the oven until the cheese melted. Easy and very good. - 15 Nov 2006 (Review from Allrecipes US | Canada)
I used a large eggplant, sliced 1/2" , cooked in nonstick pan. Then in the baking dish, some sauce, the egg plant layered, the rest of the sauce topped with mozzarella cheese. baked while some spagetti cooked. then broiled to brown the cheese....delicious! (and as someone else mentioned, salt the slices and let sit while mixing the egg mixture, pat the moisture off and the bitterness is greatly reduced) - 24 Jun 2008 (Review from Allrecipes US | Canada)
My daughter & I love eggplant parmesan. We wanted a quick, easy way to make this dish just for the two of us. We were both very pleased with the outcome of this recipe. I peeled and cut the eggplant thinner that it called for. I then fried the eggplant and put it in the oven set at 200 degrees with it topped with cheese to melt while I made spaghetti. Delicious dinner! - 26 Jul 2005 (Review from Allrecipes US | Canada)