OMG!!! This was absolutely delicious. I peeled and sliced the eggplant thin, salted well and let set for 30 minutes. Rinsed very well and patted dry, dipped in egg and rolled in Italian bread crumbs. Baked in oven til crisp on both sides, layered in casserole dish with a 5 cheese sauce (from jar) covered with the two cheeses called for but ii between the two layers I made a layer of sauteed mushrooms, topped off the top layer of cheese with sweet basil and italian seasoning. No complaints at all !!!!!

Reviewed On: Jul. 12, 2012