*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.
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.