Ummm, this is amazing! My husband who never eats eggplant had a huge helping, and then called his mother to rave about it. I did sweat the eggplant b/c I had some time, but no idea if that is essential to do so. I did alter recipe like others, and had to bake my eggplant about 10 minutes per side in a 450 oven. I also sprayed breaded eggplant slices with a good quality olive oil spray. It helps crisp the eggplant up. I used 2 eggplants from my garden and it made three layers just fine. I found I needed 4 eggs for the wash (not 2), and used only 2 cups of breadcrumbs mixed with parm cheese. I thought the 4 cups looked like too much. I didn't measure any cheese but I know I used more than the 1 lb mozz cheese called for here, just sort of did what looked right, also added in a cheese blend of provolone, asiago and some others. Whatever cheese you use, make sure it is high quality here, it will make a difference. I used Trader Joe's marinara sauce (my favorite) but use whatever sauce you want. I did bake the casserole for the time specified, and it came out perfect. I have zero leftovers so making again this week! Thank god I am growing eggplant. Thank you Doery!
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Ummm, this is amazing! My husband who never eats eggplant had a huge helping, and then called...