I made these last night from memory after seeing the recipe during the day. Couldn't remember exactly but I was very close. I didn't dredge in flour and I pan fried in light butter. I was out of bread crumbs so used crushed saltine crackers. By mistake, I dumped in a lot of oregano because the top was missing. I also used garlic powder, salt and pepper (I don't have Old Bay). They were AWESOME! I called them "Crabby Patties" and the kids thought they were great, even the fussy neighbour kids that stayed for supper. Thanks so much for this recipe, it was a delicious (and sneaky) way to get my kids to eat their veggies without complaining.

Reviewed On: Sep. 2, 2009

This was WONDERFUL! I scaled it back, using 1 large eggplant, 1 jar of sauce - but added more cheese. Still filled a 9X13 pan. I peeled and VERY thinly sliced the eggplant (1/8") and soaked in cold and salted water. Drained and let sit in the fridge overnight. DH coated the Egglant in egg whites and self-made seasoned breadcrumbs (garlic powder, salt, pepper, parmesan, breadcrumb)using the baggie method (threw the slices in the egg white baggie then dumped the whole thing in the breadcrumb baggie and shook) baked on EVOO brushed on parchment lined sheet and assembled. Baked for 30 min. covered with tinfoil, then broiled for 5 min. Served with garlic bread baked in breadmaker through the day and spaghetti noodles. Thanks!

Reviewed On: Oct. 30, 2008

I made it with 2 changes, I didn't have any white wine in the house, imagine that, so I used Chicken stock instead. And I used a combination of butter and olive oil. DELICIOUS! Thanks.

Reviewed On: Oct. 29, 2008