I LOVE Eggplant Parmasean, so ths recipe sounded good. I made some changes, I used lowfat cheese, and soaked the eggplant in salted water, then rinsed it, to take out some of the bitterness. I started to follow the directions on frying, but didn't like the way they were coming out (spongy and greasy!), so I switched to the tried and true method of flour/egg/breadcrumbs. I had bought two large eggplants, and it was WAY too much, I think one large, or two sm/med. would be perfect. Luckily I had enough to double the filling recipe. Even though I added a little nutmeg and extra garlic, this still was on the bland side. You couldn't really taste the spinach. It was good, not great, and certainly not awesome. I layered it like a lasagna, and it was still a LOT of work. I can't even fathom rolling and stuffing! Probably won't make it again.
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I LOVE Eggplant Parmasean, so ths recipe sounded good. I made some changes, I used lowfat...