Delish! I made this for my hubby and I 2 weeks ago but I with a meat sauce because I had some in the freezer. I added some extra diced canned tomatoes though to thin the sauce. It was so good. Next time I will make it per the recipe ingredients but I expect it will be just as good. Pros: Very tasty especially anyone who doesn't like eggplant
Poorly edited receipe and bland result Firstly some of the other reviews are strictly familiar to reviews of other receipes on other websites I.e husband loves this receipe and this is now our favorite meal' , etc. I wonder how many of the other reviews are truly independent? The receipe itself has no spices, and lacks any character to support it as a good receipe. The eggplant flavor dominates the eating experience which is unfortunate, given the possibility of adding garlic, or other flavor to compliment the eggplant . The instructions are just poorly written. What is the temperature at the end, after baking the eggplant? Where did the two baking sheets come from that are in the oven? Please read the receipe in full and edit it carefully before publishing. I think that process is called testing! Overall I would give this a 4 out of 10. Pros: Looks good when server Cons: Weak on flavor, difficult to understand cooking instructions, poorly edited instructions
Made a few changes to make it completely healthy: substituted whole-wheat flour for Tapioca Flour for breadcrumbs I used italian panko breadcrumbs. I also incorporated a layer of cooked ground turkey seasoned with italian seasoning sauteed onions and mushrooms and used a low sugar low sodium marinara sauce instead of tomatoes. Turned out awesome with no regrets of eating it.
SOOO Good! I made this gluten-free and it was fabulous. I made this using Udi's gluten free Italian breadcrumbs. I also did not dip in flour first but rather added a little GF flour to my breadcrumbs and just did one dip in the egg whites and then one dip in the crumb/flour mixture. I cooked the eggplant on convection setting 425 for about 30 minutes turning halfway through. Then at the end I broiled it on 450 convection (for about 5 minutes) to make it extra crispy. That way after baking with the sauce and cheese it still has some crispiness to it. Also for the sauce I used Hunts Fire Roasted Tomatoes and pureed them in a blender adding fresh garlic basil & oregano. Pros: Healthy but tastes decadent... Cons: A little time consuming
Awesome recipe. I followed the recipe using fresh basil mozzarella and parmesan cheese which turned out perfect. I liked the step to salt the eggplant to remove moisture prior to baking. I believe that it made a big difference at the table.
Delicious! This was delicious and even my husband loved it! There was enough crunchy breadcrumbs and cheese to keep it satisfying but baking this made it so much more healthy. I will definitely make this again. Pros: satisfying and filling Cons: time consuming
I made this a day ahead and I was worried about the breading getting soggy so I saved the extra seasoned breadcrumbs and added them as a topping. At the end of cooking I sprinkled the breadcrumbs on top and broiled until they were browned. It was delicious! It did take a long time to put together so I was happy that I made it ahead and could just pop it in the oven at dinner time. Pros: tasty healthy Cons: time consuming
Fresh alternative Made this for the first time. We loved it! Even my husband who tends to be a meat and potatoes guy:). It is easy to make directions were very clear and easy to follow. The flavors were fresh and just the right spice levels. My old fried fav has been replaced! Pros: Fresh tasting easy plenty of flavor Cons: None
