Recipe by LOTTING123
"This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!"
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dry bread crumbs
grated Parmesan cheese
Italian-style salad dressing
My tips, which are a summary from different readers' ratings below (thank you readers for your tips!!):
Peel eggplant before slicing, and slice to 1/4 inch.
Add garlic to the egg/water mix.
Add red pepper flakes & parm cheese to the breadcrumbs.
Cook the eggplant for 10 minutes, flip, then top with what the recipe calls for, along with some lemon juice and fresh basil leaves.
ENJOY! My husband would never eat eggplant until now!
I think it would be better without the Italian salad dressing.
I love eggplant, but had no recipes that weren't heavy and full of fat.
As others suggested I baked the eggplant before adding the rest of the ingredients. While the it was baking I marinated slices of tomatoes in fat-free italian dressing and place them on top of each piece of eggplant along with the cheese and some fresh basil, then baked another few minutes. I left out the oil completely. What a wonderfully flavored low fat side that will go with anything. I served it with grilled salmon and fresh spinach. Will definately make again!!
Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and I both liked the ones without the mozzarella cheese. Kept the tomatoes as slices instead of chopping; also added some garlic powder and Italian seasoning (just sprinkled on). Baked the eggplant before putting on the other toppings; also flipped them over so they would be the same texture on both sides. Used Italian breadcrumbs. Very filling recipe -- we didn't have room in our tummies for the main course after eating these.
I made this last night and it was awesome the only change i made was i cooked the eggplant on bothsides on the cookie sheet then removed it from oven drained any oil with paper towels then put the eggplant in acasserole dish topped with sloced tomatoes the dressing and cheese but after baking for 15 min i topped it with shredded mozzarella and broiled it.We had it as our main course
My husband did the grocery shopping this week, and he came home with an eggplant...?!! I was up to the challenge (never cooked one before), and allrecipes didn't fail me. This was delicious! I used Pam and aluminum foil instead of the olive oil. Also, I baked them on each side about 7 minutes before adding the tomatoes, etc. Some slices were 1/4 inch and some were 1/2 inch -- we prefered the thicker ones.
excellent! quick and easy, though I made some adjustments. I used less cheese and added some mozzarella. I also mixed the tomatoes with the dressing, zested it up with some garlic powder and italian seasoning. Used the mixture to spread over the eggplant.
fantastic. easy, qucik & good. make sure to cut the eggplant at least 1/'4".would suggest it to anyone who likes eggplant! thanks for posting.
for the people that like a hit of spice i mixed crushed red pepper into the crumb mix along with other spices to give the breading its own flavor.
i also decided to put a thick slice of tomatoe on top of each cut eggplant and put a fresh basil leaf (1-2 depending on size of eggplant slice) and topped with parm, accompaning a light summer cream sauce pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant -- Easy, Good and Tasty
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
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