This is a wonderful eggplant parm dish without the breading and frying, but basically the same flavor as the traditional recipe. It is still a little tedious to make due to all the veggie prep, but worth it. I also think the ingredient proportions are a little bit off. One eggplant would never have been enough to cover the bottom of the pan. I used 2 medium sized eggplants which were peeled, sliced, and baked for 15 minutes to get them really soft, the way I like them. I didn't take the time to sweat the eggplant, but the dish turned out great without it. I also drained the sauteed veggie mixture before adding it over the eggplant. I think it would have been soupy otherwise.
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This is a wonderful eggplant parm dish without the breading and frying, but basically the same...