This was WONDERFUL! I scaled it back, using 1 large eggplant, 1 jar of sauce - but added more cheese. Still filled a 9X13 pan. I peeled and VERY thinly sliced the eggplant (1/8") and soaked in cold and salted water. Drained and let sit in the fridge overnight. DH coated the Egglant in egg whites and self-made seasoned breadcrumbs (garlic powder, salt, pepper, parmesan, breadcrumb)using the baggie method (threw the slices in the egg white baggie then dumped the whole thing in the breadcrumb baggie and shook) baked on EVOO brushed on parchment lined sheet and assembled. Baked for 30 min. covered with tinfoil, then broiled for 5 min. Served with garlic bread baked in breadmaker through the day and spaghetti noodles. Thanks!
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This was WONDERFUL! I scaled it back, using 1 large eggplant, 1 jar of sauce - but added more...