Reviewed: May 20, 2009

This recipe - as is - is 5 star all the way. I added parm to the seasoned bread crumbs. I cut my eggplant 1/4 in. thickness. Next time I would marinate the diced fresh tomato in a italian dressing sauce. Make sure the ital. dressing is top quality.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 23, 2009

As is, this recipe is really good! I made a few changes for a little extra flavor. I added paremsan to the bread crumb mixture, as well as garlic and onion powders, paprika, and ground red pepper. While the (peeled) eggplant was baking in the oven, I made a nice tomato sauce with lots of garlic. I had a bit of bread crumb left over, so I threw it in the sauce. Instead of broiling, I turned the heat in the oven to 425 for about 7 extra minutes. These were fabulous with pasta and sauce and WONDERFUL as a "burger" on a bun, with a slice of provolone and a ladle of tomato sauce. I made up extra, wrapped them (2 in each package) in plastic and froze them for delicious healthy meals in a hurry. This is my favorite eggplant recipe...kudos to the submitter! We love it!

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Darkgardyner

Cooking Level: Expert

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Reviewed: Apr. 2, 2009

really good. omitted oil and used cooking spray to grease pans. used fat free italian dressing. baked eggplant on both sides to allow for crispness before adding topping for additional 3-4 minutes. so easy and always a hit.

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jwalkin

Cooking Level: Beginning

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Reviewed: Mar. 5, 2009

Tastes good, definatly better than frying health wise. Little on the dry side.

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DJohnson79

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Reviewed: Feb. 22, 2009

Very good! Next time, I'll salt the eggplant first (mine was bitter). This requires you to slice the eggplant and then generously coat with salt. You let it sit for half an hour in order to give the salt time to draw out the "bitter waters". You rinse and cook however you like.

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 26, 2009

This review isn't going to be very deep. I just wanted to say that this is the best eggplant recipe I have tried. The entire family absolutely loves it! Some of the other suggestions for subtle changes in the recipe are helpful also.

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RJ

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Reviewed: Jan. 18, 2009

This was absolutely delicious! My husband and both of my sons (even the picky one) enjoyed it. I didn't have tomotoes so I used some sundried tomato pesto instead. My family said it was like having little pizzas! I'll will definitely make this again.

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tfetner

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Reviewed: Jan. 13, 2009

I really didn't like this at all. I thought it was really bland and pretty dry. Maybe I'm not a huge fan of eggplant but I think I'll try to find another recipe. I won't make this again.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Jan. 6, 2009

very good recipe. had to change it a bit due to lack of ingredients. used panko bread crumbs mixed with a little oregano. this made it a very good texture. also i used swiss cheese because i didnt have parmesan. it was very goood i did however bake the eggplants dipped in panko for 20 minutes, then added the tomato baked for 7 minutes then added the cheese baked for another 7-10 minutes. i hate it when the eggplant is hard. this way it was soft with a crunchy outside from the panko bread crumbs :)

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Dec. 28, 2008

This turned out delicious. After breading, I sprinkled freshly grated parmesan cheese on each piece. I poured a little balsamic dressing over some of them to try, and it was tasty. I used Italian style Panko bread crumbs. I chose not to use the tomatoes. I'd make again!

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SwanseaCook

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Reviewed: Oct. 7, 2008

This really was easy and tasty! I didn't have Italian dressing; next time I'll add some Italian seasoning. I will definitely be making this again and again!

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schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Sep. 20, 2008

Easy and good! It was a nice change from eggplant parm. I threw a little garlic powder in with the egg and water. Husband and I loved it!

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lb77

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Reviewed: Jul. 30, 2008

Good, healthy side dish.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

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Reviewed: Jul. 22, 2008

wow- the name says it all. this so easy and turns out so delicious. nice appetizer

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Very good. Our family loved this. The only thing we preferred was not having the italian dressing on them (all of us) and not having the tomatoes on them (hubby) and we are all tomato lovers. I personally will make these again but next time we'll just leave off the tomatoes and dressing. I did use italian breadcrumbs and also topped with a little mozzerella cheese and parmesean. Thank you for sharing this recipe. It was my first time making eggplant :)

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Jun. 26, 2008

Awesomely good. Served with poached salmon, italian garden salad and artisan bread!

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blueelectrc

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008

I was looking for a light recipe for eggplant and I made this into one and it was really good. I sprayed the pan with olive oil, prepared the eggplant as directed except...instead of the salad dressing I used "Italian Dressing Mix" from allrecipes.com, in the dry form, and just sprinkled it on lightly, then baked as directed. We loved it!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Apr. 24, 2008

This was very tasty and easy. I used Panko bread crumbs and cooked for 5 minutes longer. I served it with angel hair pasta and red sauce.

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Meagan

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

Just made this for dinner...and LOVED it! Very simple and tasty! I added balsamic vinegar to the eggs instead of water, used diced cherry tomatoes mixed with balsamic vinegarette salad dressing and grated romano cheese as the topping. I cut my eggplant rounds about 1/2 inch thick and baked for 20 mins. Came out perfect. These were a hit and would also make a great appetizer! YUM!

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