I'm giving it 5 stars because I made some changes and would give it 4 - but I made changes so that isn't fair. Anyway - I didn't have any tomatoes in the house - so instead I used an oregano, basil canned diced tomatoes mix. I skipped the dressing. I skinned the eggplant first, then sliced into 1/4" pieces. I did the egg/water and then italian seasoned bread crumbs. I baked for about 8 minutes per side. (i did flip them) - then after 8 minutes on side 2 I topped with canned tomatoes and shredded parm. It was good - but a little boring so I added some crushed red pepper flakes to ours. Couple of things I want to do for next time....maybe try mozzerella. Maybe try some extra spices. Slice the pieces a little thinner - and if making as an app - try to find a thin long eggplant. Although - I liked the larger rounds because folding it around the tomatoes was really yummy. Maybe I just needed more tomatoes - which leads me to the fact that next time...I want to do the tomato slice as others mentioned. That sounds good!
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I'm giving it 5 stars because I made some changes and would give it 4 - but I made changes so...