Italian-Seasoned Baked Eggplant Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 28, 2014
This was so good! Crispy on the outside, creamy on the inside. Fast & easy.
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Reviewed: Apr. 27, 2014
Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk, however, I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping hubs repair a window--but it still turned out delicious. I love the flavor, and the cornmeal and flour mix worked well. I used my mandolin to slice the baby eggplant I had, so I ended up with lengthwise slices instead of rounds--baby eggplant is apparently too small for rounds on my mandolin. I did salt, rinse, and pat dry before putting on the topping. I really enjoyed this, and since hubs won't touch eggplant, it's all mine. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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