Reviewer:

Reviewed: Mar. 25, 2012

Wonderful, wonderful, wonderful! Not a big eggplant fan, but I had 3 small eggplants about to go bad in my fridge, so I tried this... and am SOOOOO glad I did! My kids yummed it up, my husband (notoriously picky eater), said he could have just eaten them straight like chips and I thought the same. Served it tonight with pasta and P.N's "Sockarooni" sauce (minus added spice) and will definitely be making this again and again. And again. *grin* Thanks so much!

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Reviewer:

sophiezimms

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

This is delicious!!! My husband and I loved it :) I used olive oil to grease the baking sheet as others suggested, and used Ragu Light No Sugar Added Tomato and Basil sauce, and added chopped up veggies to the sauce. Great recipe!

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Reviewer:

anhughes

Reviewed: Dec. 18, 2011

Great recipe!!! I told my husband this was Eggplant Parmesan and he LOVED it! We both loved it! The only thing I did differently (and let me reiterate, it is great exactly as the recipe states) was that I took the sauce and covered the egg plant with it and then topped it with provolone cheese and cooked it for an additional 15 minutes. Either way... GOOD STUFF!!! The wheat germ is a GREAT idea!!! Thanks so much!

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Reviewer:

Melissa

Reviewed: Sep. 27, 2011

I was surprised that the wheat germ actually worked well as breading.I also added 1 skinless/boneless chicken breast for added protein and since there was still a bunch of wheat breading left,I figured I'd might as well use it up. I was also too much egg,even after the chicken was coated.I made my own marinara sauce for this dish and it was great!

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Reviewer:

Judy671

Reviewed: Sep. 7, 2011

Yum! The cayenne pepper was a bit much, but if you like spicy you will love this. I had to keep a small amount of tomato sauce on side without the cayenne for my 5 yr old son. For him, I added a little tarragon to his wheat germ and chz and the tomato sauce. It was yummy too. I served over a bed of Basmati rice (cooked with a few cracked cardamom pods). My husband and I loved it. We ended up finishing it all off the next day for lunch.

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Reviewer:

SweetAholic

Cooking Level: Beginning

Living In: Chattanooga, Tennessee, USA

Reviewed: Sep. 5, 2011

great recipe and a healty and easy way to make eggplants. I will make this again

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Reviewer:

Afsaneh

Reviewed: Aug. 25, 2011

I've never tried making anything like Eggplant Parm. before but liked that this was baked not fried and came out great. I think I used a mix of wheat germ and ground flax seed as the breading - it gave the dish a slightly nutty taste, which I liked - kudos - good and healthy recipe!

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