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I made this as a side dish tonight and it was yummy! Even my DH, who's not really an eggplant fan, liked it. Definitely a make it again dish.
This was delicious and very fresh tasting. I misread the ingredients and used a fresh tomato which I cut into small dice. I also used fresh basil. My eggplant was quite small and my final cooking time far less than 25 minutes.
I made this for my picky hubby, and he even liked it! It tasted like something you would find in a restaraunt. I followed the directions here exactly, and I ended up taking the eggplant out of the oven a couple minutes early - it cooked much quicker than 40 minutes. I served it with some rigatoni and I think next time I'll make some extra sauce for the pasta. Very yummy, and will make it a staple in my kitchen!
I tried this recipe tonight and was quite suprised! I think it tasted better than chicken parmesan and was cheaper to make and less points. Great recipe!
Correction - according to the listed nutritional info, this dish is FIVE points per serving, not two. Still not bad for a meal, but be aware!
I've been trying a lot of eggplant parmesans lately, and this is the best so far. I love the lightness of using egg whites and water, so that the breading wasen't too...bready. I also used half the amount of salt. Oven temperatures vary, so I'd suggest 20-25 minutes final cooking time. Not bad for low fat!