Reviewed: Aug. 29, 2012

I used Panko Bread Crumbs instead of the crackers, minus the pepper and parsley flakes (because I don't care for them), so I can't say it was a 5 if I didn't use the exact ingredients. It was delicious! Super easy to make. Just a long time in the oven, but worth not frying the eggplant. Will definitely make again.

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23 users found this review helpful

Reviewer:

Kathy

Reviewed: Aug. 28, 2012

delicious. I used a mixture of corn flakes and saltines for the breading. Definitely making this again.

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19 users found this review helpful

Reviewer:

nicolellarson

Reviewed: Sep. 14, 2012

Surprisingly good for something so simple. For any basic eggplant recipe, I always recommend that you lightly salt the slices to allow them to sweat out the bitter juices before cooking. Sprinkle both sides of each slice of eggplant with salt and allow to sit for about 10 minutes. Wipe off the liquid with a paper towel before dipping in the egg dip. I used whole grain saltines and freshly grated Romano cheese. Pretty good.

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18 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

Reviewed: Oct. 15, 2012

This was just okay for us. The cracker crumbs made this a little too mealy. I like a little more cheese so I did add a bit, along with sauce, between layers.

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4 users found this review helpful