Balsamic Eggplant (Aubergine) Parmesan

I REALLY liked this. Eggplant is such a healthy food and I'm trying to eat more of it. This is a recipe that I'll be making again and again. I just love the sauce. I didn't bake mine as long as it said in the recipe, but I broiled it at the end to get the cheese nice and bubbly. Thanks for posting!

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YUMMY! We are new to eating eggplant so I am pretty careful about which recipes to try - this one was GREAT! I had one large eggplant (which I think was enough) and added probably 3 cups of mushrooms to the onion mixture (because I needed to use them up) - we loved it! And it really is only 3 points - woo hoo! Thanks for sharing!!!

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I'm not an eggplant lover, but this was great! I used canned tomatoes instead of fresh and it worked fine. I used an 8x8 pan and it layered more like a lasagna than parm for me.... but we enjoyed it. There are a lot of dishes, but it's worth it!

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I am always searching for a great Eggplant recipe that is not fried, and this fit the bill. The flavor is wonderful! I used leftover sauce from another night instead of making the sauce here, but loved the addition of balsamic vinegar to a traditional eggplant parmesan. Devine!

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This was very good. My BFF always talks about Eggplant Parmesan that is not breaded, so I decided to look for a recipe that did that and this is the one I found. I used my own sauce that I had in the freezer. I also used fresh mozzerella on the top and about 1/4 cup of chopped fresh basil, parsley, and sage. I then topped it off with about 1/4 cup of breadcrumbs, which made a really nice crust on top. This is my new favorite way to fix EPP, you really taste the freshness of the eggplant.

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This was a very inspirational recipe. I did skip making the sauce and used some jarred spaghetti sauce I had on hand. After baking the eggplant slices, I dredged them in Italian bread crumbs before assembling the dish. And since I am on a diet, I left out the moz cheese. (I don't care for it, anyway) I did give a generous sprinkle of parmesan where the moz should have been. The smell in the house was devine while cooking. I couldn't wait to try my take on your inspirational recipe. It was a huge success! This has got to be the best eggplant parmesan I've had. No greasy frying, no gooey rubber moz cheese, just lots of flavorful eggplant, parmesan, and sauce. Thank you so much for posting this recipe. It will become a favorite diet staple!

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Wow! Absolutely fantastic! It may seem like a lot of work, but it's really quite simple. I made no changes to the recipe. All the flavors come together wonderfully. If you love eggplant, you must try this! Thanx for sharing!

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Wonderful! This is the way I enjoy eggplant parmesan (without any breading) and I also really enjoy this particular recipe because of the really good flavor the seasonings and other ingredients (such as the onion and wine) give to this very flavorful and fun dish. I am sure I will be making this often. Thanks for sharing! ~Sue

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I made this last week at my sisters house for her and her family. It was very good and they raved about it. I have only made one other eggplant parmesan dish, and I really liked the breaded version in the other. The sauce was great. The final baking only took about 10 minutes. Sister loved it.

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This was a fabulous low fat dish, and I really enjoyed the flavour the balsamic added to it. I did cook the aubergine (sorry, I'm english) on the "george" rather than baking it, but appart from that everything was the same. A fab combination of flavours.

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I liked this recipe a lot. I did miss the crunch and texture of the breaded type of eggplant parmesan I must admit, but for lowfat version (yes I didnt' even add extra cheese - tempting as that was!) it was very good. The additional baking time was a great idea cuz the cheese got 'chewier' which I liked. A good recipe overall and I think it will be very adaptable for me in the future. I'd like to add mushrooms to the sauce next time as well. Might add a subtle touch. We'll See...Thanks Sharon!

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I made this tonight and served it to my husband, son and daughter-in-law. We all loved it! The flavor was very interesting, kind of sweet, and the balsamic vinegar gave it some zip. I followed the directions exactly and it worked out perfectly. I will make it again. I used about 4 small, Asian eggplants, and served the whole thing as a side dish.

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This was good. I've never tried any kind off eggplant before. I didn't have any trouble with it being cooked as the recipe was written. I also did not have to make any extra of the sauce, I actually had leftovers from both the balsalmic and the tomato sauce. The only thing different was that I didn't need to cook it for 15-20 min once it was all put together. I just put it in for about 3 minutes for the cheese to melt and that was it. All in all, this was good and I will make it again!

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I was kind of disappointed that the balsamic flavor wasn't more poignant in mine. I used homemade organic heirloom tomato sauce for the sauce. I've tried the baking method for eggplant before and it never seems to get them to be tender for me- I don't know why. Next time I would grill it- that's the only method I've found that seems to actually get the eggplant tender. I had to make more balsamic mixture to baste all my eggplant (I made about 2/3 of the original amount more). Maybe we cut them too thin? I wasn't sure what the cook temp was supposed to be for the eggplant once its in the pan- 400F seemed too high, so we knocked it down to 350F and just let it cook long enough for the rest of dinner to be ready. I served over spinach and chive linguine with Paula G's Whole Wheat Dinner Muffins (#93076). Overall, this is an excellent basic eggplant parmesean recipe- I love that it is not breaded; but other than that I did not think it was really anything special. Thanks for posting- we did enjoy it a lot, I just didn't think it was 5+ stars, restaurant-quality like Kasha did. Thanks again.

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This is, hands down, the best recipe I have ever made from the site. My husband said 5+ stars, I completely agree. Excellent, restaurant quality eggplant parmesan--it must be the balsamic vinegar. I'm going back to get everything to make it again, as I want other people to taste it. I admit I went the faster way with pre made sauce, otherwise, the baking of the eggplant is what I think does it. I didn't peel them, I wouldn't, even if it is only for the pretty purple color. You need to respect the sitting time after baking, maybe even a bit longer, as it came out of the pan more in one piece when we both went back for seconds....

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