Excellent and easy recipe. (My husband loved it and he's the real cook in the family). I also adjusted it. I peeled the eggplant slices before breading them and baked them for about 30 minutes total at a higher temp, about 400 degrees. I used jar marinara sauce and added dried basil and oregano to add more flavor. I used an 8 oz. bag of shredded mozzarella and provolone cheese (a two cheese mixture by Shop Rite). It turned out very moist and delicious, no bitterness at all. I used one large eggplant, 1-26 oz jar of sauce, 2 cups plain bread crumbs. It yielded "two dinners" worth, one for tonight and one for tomorrow night.
Was this review helpful?
4 users found this review helpful
Excellent and easy recipe. (My husband loved it and he's the real cook in the family). I also...