Simply amazing!! I followed other reviewers' advice and let the eggplant sweat for 30 minutes first. I added 1/4 cup freshly shredded Parmesan cheese to the breadcrumb mix, as well as some garlic powder, rosemary, thyme and oregano spices. (No idea how much, I just sprinkled it in) I also baked at 450 F for 7 minutes each side. At this point you can do SO MANY THINGS with the sliced, breaded and baked eggplant. (I'm thinking sandwiches, dipping them in marinara sauce, eating plain, etc.) I made this more of an eggplant parm lasagna though by layering the sauce, then the eggplant, then the cheese, three times over. EXCELLENT!! I should note: I used 3 BABY eggplants for this and it was more than enough.
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Simply amazing!! I followed other reviewers' advice and let the eggplant sweat for 30 minutes...