This was absolutely divine. I made it using spaghetti sauce that I made myself, which was meatless, not to take away from the eggplant flavour. I didn't want to use storebought sauce, because what would be the point? There's too much sodium in those sauces anyway. Make sure you use the best quality Mozzarella you can find because it really makes a difference, since you are using an important amount. I used 4 small eggplants, and wished I had had more on hand, because it barely covered the sauce. I didn't use basil because my sauce was already intensely flavoured. I used parsley instead. I had a hard time browning the bread coating, so after 15 minutes, I switched the oven to broil and it quickly became golden.
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