Made it tonight, very good. As per my usual, I sliced the eggplant (wipe the knife off after cutting the stem and end off - that's where the bitterness comes from and will "spread" to the rest of the slices if you don't). I placed a single layer in a deep wire colander, salted each layer, and then placed a plate weighted with a bowl of water on top for about a half hour. Rinsed and dried well after. I dipped each slice in flour, then egg, then bread crumb mixture and baked on a greased cookie sheet for 10 minutes each side. I always save leftover homemade sauce in the freezer, and just defrosted a few containers to use for this recipe. Takes some time to prep, but we like it so much better than fried and using a low-fat Italian cheese blend gives lots of flavor. As does adding salt, pepper, garlic and onion powder and 1/4 c parm to the bread crumbs. We will deinitely be making this again.
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Made it tonight, very good. As per my usual, I sliced the eggplant (wipe the knife off after...