every1 in my family LOVES this! YAY eggplant.
I added fresh garlic (pressed) oregano and dried parsley to the tomato sauce. Also used two 15-oz cans of sauce (no salt added). Used 1 1/2 eggplants as they were huge and I have smaller Pyrex dish. It was very tasty and I like the method of baking the eggplant much better than the old method of frying. Delish!
Flavorful and easier than the traditional eggplant parmesan I cut this in half and used one med-large eggplant. It's lighter and without having to fry the eggplant slices it's much easier than the traditional recipe. I didn't have mozzarella but did have monterey jack cheese which worked just fine. Will make again.--But it should tell you to salt and press the eggplant slices in advance to remove bitter juice! Pros: lower calorie and less messy
SO GOOD This exceeding my expectations in every single way. The eggplant after baking was perfectly crisp and seasoned. I doubted the taste of the sauce w/ just basil so I added a wee bit of italian seasoning w/o salt and that combined with the eggplant was through the roof. This is going straight to the top of my favorites!
This was SO good! My husband said it tasted just as good as any restaurant eggplant parm - which would easily be 2 or 3 x the calories and fat. Well done!
Make your own bread crumbs with fresh gsrlic and basil! With my own home made spaghetti sauce.....it was outrageous!
I have made this recipe several times and I love it!
Awesome recipe! I ended up using nutritional yeast in the breadcrumb mixture instead of cheese and the flavor was still fabulous.
Cut calories more with Panko Really great recipe. My husband raved about it all night. Definitely make with panko instead of breadcrumbs - alot less calories and better crunch! Try to get flavored panko if possible. This recipe rivals some of the best eggplant parms I've had without the grease. I utterly adore it and will add it into my usual rotation Pros: Delicious!
