Wow, this was great! I was kind of skeptical since its so simple, but I loved it! It is also good to use butter instead of olive oil and then italian seasoned bread crumbs. I also like pounding the chicken really thin, you get more of the breading per bite of chicken then.

Reviewed On: Nov. 4, 2009

This was good, although I personally think frying it gets a better flavor (really, what isn't better fried?) As odd as it sounds, the eggplant flavor is a little too strong when you use this method. Also, with just two eggplants I went through 5 eggs and three baking sheets worth of slices, cooked them 10 minutes on each side but it wasn't done after 35 minutes in the oven. I still must not have cut the eggplant thin enough! So for everyone making the recipe - cut the eggplant very very thinly!

Reviewed On: Oct. 28, 2009

This was good, although like most people said you do need to add cornstarch to thicken it up at the end. I also found it a touch bland, so I added in some thyme, basil and parsley and that really kicked it up and made it pretty good!

Reviewed On: Oct. 18, 2009