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Baked Fried Eggplant
I used this recipe to make eggplant parmesan. I have always LOVED my version, but the number of calories is horrendous since the eggplant soaks up probably a cup of butter and oil. I did as another reviewer did and drizzled some olive oil before I baked it using this version, but that probably wasnt even necessary. Tasted the same as my usual resipe, but not so oily... now I can enjoy it more often and not feel so bad about it. Also not so messy! awsome!!
1 user found this review helpful
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Reviewed On:
Jul. 24, 2009
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