Reviewed: Aug. 28, 2009

This recipe is fabulous! Takes time but is way worth it. Everyone raved about it and not a morsel was left. I will be cooking this recipe again, now I finally have a good eggplant recipe.

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Reviewer:

Rox anne Dorman

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Reviewed: Jul. 20, 2009

I am the submitter of this recipe. The last time I made it, I used panko bread crumbs and regular seasoned bread crumbs. It comes out crispier this way when baked. My eggplants were also small, so I used 1 TBS breading inside and 1 TBS served on the side. Also make sure your eggplant slices are cooked all the way through b/c the last 5 minutes just heats to serve, it doesn't cook it much more.

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