Wow, great crunchy & crispy coating without all the frying. Thanks!
Great recipe!!! Thanks for sharing!
This was amazing- It makes the best eggplant parm ever! Traditional frying not only causes a huge mess in the kitchen, but the eggplants soak up so much oil and end up soggy. With this recipe, the eggplant were crisp and delicious. I layered it with some leftover sauce we had in the freezer and low fat mozzarella and parm cheese. I cooked mine 10 min on the first side, an sprtized each slice with non stick spray before flipping them and cooking 10 min more. They came out nice and crispy, but not burnt. I did also slice them a little thinner than what was recommended. Making them more crisp led to the eggplant parm being more firm than when you fry. Thanks so much for the fabulous calorie saver!
This is a terrific recipe. I did alter it a little. I heated the oven to 400 instead of 425 (too hot in my oven). I used Progresso Italian breadcrumbs. I did not preheat my cookie sheets. After I put oil on the cookie sheet I dipped one side of the breaded eggplant slice into the oil and then turned it over to bake. I baked the sliced eggplant 7 minutes on one side then turned them over for 2 more minutes. They turned out nice and golden brown. I am going to use this with Ev's Eggplant (Aubergine) Parmigiana #63008 tomorrow. Can't wait to see how it turns out!
I did not use any parmesan but melted a little goat cheese on at the end. I used a bit more oil and they turned out perfect. I took a pastry brush and brushed oil on each piece (both sides before putting it in the oven. Came out perfect and crispy!! Love this recipe :)
My whole family likes it! It was so easy to make.
Awesome recipe!! I cut it in half for only one eggplant and sauteed in olive oil. Crispy on the outside and juicy on the inside. My 10 and 13 year old girls even liked until my hubby told them it was eggplant. I just called it crispy parmigana and they like it!
I've made similar receipts, but this is the best. I'll be making this again and again!
I added your basic Italian herbs oregano, basil, parsley to the bread crumbs. it was fabulous.
I wouldn`t call this low fat but it is lower in fat then the fried eggplant! As you see the oven method of frying has been my choice. As in this recipe of my Oven fried Eggplant or and Zucchini Parmesan Oven Fried Eggplant or and Zucchini Parmesan. So much easier, cleaner and healthier! In this recipe I made just 1/2 an eggplant that I had left over cut into circles then in half so to stretch the finger food farther! It did go fast! I salted the eggplant when removing from oven. Thanks!