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Awesome recipe. I don't even like eggplant parmesan that much, but eggplant was on sale and I saw this recipe so I thought I'd give it a try. I'm glad I did, because it tastes better than regular eggplant parmesan. The addition of fennel seed really made the sauce taste superb. I also ended up wilting some spinach in the tomato sauce for added nutrition, and served everything on top of whole-wheat pasta.
A delightfully healthy version of the real thing must admit I still like the full calorie high fat version, but this is the version I will make much more often than the sinful one. Cut the recipe in half for just the two of us and it worked out perfectly. We both thought the addition of fennel seed was fantastic. Thanks so much for the post.