Fantastic! I just used this recipe for a SECOND time and I wanted to write my review before I sat down to eat. I love eggplant as a meat alternative during the work week. I bought two from Aldi and needed to use them up before they went bad. This is a very easy recipe. Before I tried this, I always read recipes where the eggplant was fried first and then put in the oven. I do eat fried food, but for some reason, that process turned me off (personal quirk). Anyway, when I found this, I was immediately intrigued. Full disclosure: I always tend to read the reviews along with the recipes. I followed the recipe EXCEPT, I used sea salt to sweat the slices and I baked them for nearly 20 minutes. I didn't turn them over since I used a wire sheet. The sweating process allowed me to make my sauce (always make my own sauce), so the time was productive. My sauce typically includes carrots, zucchini, and onion, so the veggie content is high in this dish for me. I used Italian bread crumbs and I mixed in parmesan and some basil (adore basil). I had a lot of slices, so I built three layers lasagna-style. I also baked for 40 mins then poked to see the tenderness. I ended up baking an additional ten. It smells so good. I'm taking a coworker some tomorrow and as w/Italian food, I know it'll taste even more delicious the second day. GREAT RECIPE!!
Was this review helpful?
7 users found this review helpful
Fantastic! I just used this recipe for a SECOND time and I wanted to write my review before I...