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Cook1 h 20 m
Ready In1 h 35 m
Original recipe yields 6 servings
This was delicious !!!!!! Very good ! Only used one eggplant since i only cook for myself.. Cant wait to have left overs tomorrow !!
I used Italian style Panko breadcrumbs and thought the taste & texture were very good vs regular breadcrumbs. I only used one eggplant to feed two of us - therefore reduced the egg/water by half (and still had too much - I think one egg w/ water would do). I tried not to layer the slices, rather they were slightly offset on each other so a) they wouldn't get too soggy [and b) so each slice had a small amount of sauce & eventually mozzarella. Served on spinach linguine with the remaining sauce. It was a big hit!
This recipe worked out perfectly, the best part was using Italian seasoned panko bread crumbs. We all loved the eggplant and were taking sample bites as soon as it came out of the oven crispy.