I tried this recipe after reading all the great comments shared by others. It tasted wonderful! What a delicious and healthy meal it turned out to be! As others had shared in their reviews, I "sweated" the eggplant for one hour, then I baked it for 20 minutes on the first side, then 15 minutes on the other side, so it wouldn't burn. I also dipped the eggplant in flour AFTER the egg and BEFORE the Japanese PANKO bread crumbs I used (both also suggested by another reader). It made a big difference in the taste. Added a nice consistency to the dish. For the pan, I used a 9 x 13 inch pyrex baking dish. I followed directions except that I used three layers of eggplant, and added Ricotta cheese. It was light to medium layers of Ragu sauce (a whole 64 oz. jar was used when I was through), prepared eggplant, organic mozzarella cheese, Ricotta, basil and sauce on top to make three layers of each. It was a great success! I must say that when using the long oriental eggplant, it was very time consuming, but worth it. It took me four hours from start to putting it in the oven to cook. I will defintely make it again. Now that I have, I can shorten the preparation time. I also think next time I will use marinara sauce instead of traditional tomato sauce. Thanks to all for the previous reviews!
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