I am rating this on how my dish came out, not necessarily the actual recipe, although it is a good one. I simply took the advise of some of the other reviews which suggested to do a few things differently. I salted the eggplant slices and let sit for at least an hour, then rinsed, before breading, which takes out any bitterness. I breaded the eggplant and baked it for 14 minutes on each side. Baking definitely left much less greasy!! While the eggplant baked, I sauteed 2 chopped cloves of garlic, onion and sliced mushrooms (which was a delicious addition). I also added a bit of balsamic vinegar to the sauteed mixture, which for my taste, was a nice subtle touch to the dish. I layered the eggplant, onion, garlic and mushroom mixture, and tomatoes, sprinkled oregano and basil, and topped off with feta and parmesan cheeses. My boyfriend who is not normally a veggie lover, and I, LOVED this dish and will definitely make it again. Thanks for the recipe and the helpful reviews that have perfected it!
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I am rating this on how my dish came out, not necessarily the actual recipe, although it is a...