I loved every bite! Used a 1 pound eggplant, sliced 1/4 inch thick with a mandolin (forgot to peel them, but glad I didn't). Placed on cooling rack, sprinkled with sea salt, waited 30 minutes, rinsed and dried them between two clean towels, pressing gently. I put my bread crumbs in a small 1-cup dish to help minimize wasting any crumbs. After egg wash and dip, I placed them on a cooling rack/cookie sheet to bake...450F oven and 7 minutes each side. PERFECT! Placed in layers with sauce and cheese as recipe instructed; after first layer, I sprinkled with the basil and just a pinch of cayenne pepper, and then baked until just beginning to bubble and cheese ever so slightly brown. Just fabulous. I'll be making this one again!! Served with cucumber/sour cream dressing, this site... nice dinner. :)
Was this review helpful?
8 users found this review helpful
I loved every bite! Used a 1 pound eggplant, sliced 1/4 inch thick with a mandolin (forgot to...