My family loved this recipe. It was my first time making Eggplant Parmesan and it was a hit. Warm. Savory. Excellent! I would make it again.
theshoppelady Posted: 07/21/09
rstarrlemaitre Posted: 03/14/13
The eggplant is great, despite the slightly odd cooking method on a jelly-roll pan (it actually scoops out just fine with a spatula, sauce, cheese and all). I would use smaller slices of eggplant next time so they cook all the way through. There was lots of leftover flour/breading mixture after coating the eggplant, which felt like a waste. Didn't love the presentation over angel hair pasta - think the eggplant would be fabulous just on its own!