Recipe by VJUNE
"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!"
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eggs, lightly beaten
Italian seasoned dry bread crumbs
eggplant, sliced into 1/2 inch rounds
salt to taste
grated Parmesan cheese
crumbled feta cheese
Muenster cheese, torn into strips
I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry for about an hour. Rinse off, dip in egg and coat with italian season bread crumbs. Spray two rectangular cookie sheets with olive oil spray, and as another reviewer suggested, bake the eggplant for about 14 min on each side. While the eggplant slices bake, saute half a sliced red onion and a couple cloves of chopped garlic. When the eggplant is done, place in a dish, topped with the onions & garlic, then with 2 sliced roma tomatoes. Sprinkle basil and oregano over the tomatos (thanks again to another reviewer!), then top with shredded parmesan cheese and feta. Bake for 20 min. Absolutely delicious every time I've made it!!
I was not at all impressed by this recipe. First off, it smoked up my entire house when I was frying the eggplant. But after I baked it, I must admit it looked nice... until I bit into it! I forced myself to chew it and swallow. All I could taste was the grease and the eggplant was not cooked all the way through. It was a horrible mix of onion, which didn't even cook all the way, tomato, and grease. I did not like it al all! If I could rate it a 0/5, I would. I do NOT recommend cooking this because you're only setting yourself up for stress and disappointment!
Absolutely delicious! To eliminate any bitterness in the eggplant; don't forget to salt your eggplant slices and leave them to drain in a colandar for an hour, rinse and prepare as directed.
I bread the eggplant, mist with olive oil spray, then bake it on a couple of cookie sheets, about 14 minutes on each side. MUCH less oil this way. Great with white or red onion. I sprinkle the tomatoes with dried basil, oregano and a little garlic salt. I skip the munster and just top with about a 1/4 cup of feta. Put it under the broiler for a few minutes at the end to bubble the feta. Love this recipe!
This is absolutely the best recipe I've ever made. I will never use another eggplant recipe, this is IT! It's so good. I didnt have Italian bread crumbs, used garlic crumbs and sprinkled a little Italian season on top. Ran short on egg mixture for dipping, also layering wasn't perfect, but didnt matter.I served it with Spinach Orzo salad, good combo. I will serve with Italian,or a Rustic bread next time! I am trying to post a picture for this recipe, hope it works. I love this recipe.
This is by far one of the best eggplant recipes out there!! I vary the mozzarella with parmesan, or an italian cheese blend, whatever I have on hand. When we have eggplant and tomatoes in the house I always make this dish!! Just an FYI, it doesn't freeze all that well, but was still good reheated.
This was very tasty even though I had to use different cheeses. Love it. Next time might try it with a marinara sauce on top. I did fry the onion and tomato before adding to the baking dish. Eggplant takes lots of oil to fry, so I alternated between oil and cooking spray. Thanks!
Oh my gosh! This is the best thing I have eaten in ages. All 3 kids devoured it. Broke my heart their were no left overs. I did not have feta so I used some fresh mozzarella. My only bread crumbs on hand where panko-I think they may have worked better because they stayed really crunchy. It probably is just as good the way it is written though.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 307
** Calories from Fat: 166
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