Wonderful recipe - breading the eggplant before baking makes all the difference. I cheated and used jarred sauce - but the eggplant was wonderful!! My husband even raved about it and he's a meat and potatoes man. Will definitely make this again! Thank you!!
We loved this recipe. I add onions and more garlic to the sauce and doubled it. when it was finished cooking I blended it and then add a bit of butter to give it creaminess.
I served these over linguine that I mix with spaghetti squash. it was delirious. thanks for sharing
This tasted really good when I was done cooking. I wasnt able to slice the egg plant thin enough to form rolls though so I ended up making them like sandwiches. Laying one slice down, covering it with the cheese mixture, then covering it with another. thanks for the recipe
Awesome dish! I used more garlic in the sauce and fresh basil and also added some fresh garlic to the cheese mixture. I cut the amount of parsely by half. This recipe is outstanding and I will definately be making it again!!!
I absolutely loved this dish and it was so easy! I thought I had already rated it a long time ago. I've made it a few times already. My DH is picky and he couldn't get enough. Thnak you, Tweeky.
Oh I just couldn`t stop picking at the eggplant. There goes my diet!So very good. For the sauce I fried in garlic and I added 1 diced onion cooked till translucent then placed the rest of the sauce ingredients in my pot and used the hand blender to blend till smooth and yes I did double it. I used dried herbs to start and finish the sauce with fresh herbs. I added grated cheese to the bread crumb mixture. I set my oven temp at 350 degrees and baked for 30 minutes. This was is great! Thanks for the wonderful recipe. This is a must make!