Simple to prepare and absolutely delicious! I love that the eggplant slices are dipped only once in egg and once in breadcrumb parmesan mix and then baked. I used a Misto sprayer with extra virgin olive oil to lightly oil the slices before baking. I sprinkled Italian seasoning on top before baking and it added a subtle lovely flavor. I will definitely be making this recipe again!
I added my own seasoning to plain GF bread crumbs such as parsley, garlic salt, onion powder, sea salt and basil. I used a little less sauce as my family prefers less and a little extra cheese. It was delicious and I enjoyed it more the second day. Thank you so much for this recipe it was my first time eating eggplant too, now I’m hooked!
I loved this and so did my husband. I used seasoned bread crumbs (Not gluten free but I loved the recipe) I also left the skin ON and sliced it as you would a cucumber. I used two jars of marinara sauce. I cooked it for about 40 minutes instead of 25. It is just delicious.
Absolutely delicious. No need to change a thing.
Since I am allergic to dairy as well as celiac I used the vegan cheeses for this dish. They worked very well. I also used panko gluten free Italian style breadcrumbs because that was all I had in the house. I would not use the Panko again because it made the dish too crunchy. Other than that it had wonderful flavors and I would definitely make it again with the above changes.
Followed the directions closely just added more cheese and sauce. It was delicious! Even my 9 year old who doesnt like eggplant finished her plate! One tip to get even slices of eggplant - use a mandolin.
Loved it. Will make again.
I used a 13x9 pan and it was a bit on the dry side. I will add more sauce next time but the flavor was great! Will definitely make again.
