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Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Source: Everyday Food, December 2003
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Ingredients

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  • oberta
    18 JAN, 2009
    when making the eggplant I use flour instead of breadcrumbs, more flavor comes thru from eggplant and its not sogging from breadcrums. Try it one time its excellent.
    Reply
  • aerynsun
    28 AUG, 2008
    Overall, not a bad recipe. My biggest complaint being that the recipe called for way too much tomato sauce. The once crispy eggplant rounds were completely drenched by the 6 cups of sauce and therefore lost all crispiness. Also, I used more like 2 cups of cheese.
    Reply
  • MS10648303
    15 JUL, 2008
    I just made this again for about the 8th time. It is easy and great plain or layered with marinara sauce, cheese and baked. Baking it reduces the fat considerably so you can eat more of it!
    Reply
  • shirty
    26 FEB, 2008
    The first part of this recipe is more then enough.. You can eat them cold. or dip them or microwave... good appetizer without the sauce. In Venice they serve this at the tratoria.
    Reply
  • shirty
    26 FEB, 2008
    The first part of this recipe is more then enough.. You can eat them cold. or dip them or microwave... good appetizer without the sauce. In Venice they serve this at the tratoria.
    Reply
  • mintsnapple524
    19 NOV, 2007
    Everyone I have made this recipe for absolutely loves it! Baking the eggplant results in less mess and less hassle!!
    Reply

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