Sinful Eggplant (Aubergine) (Sinful for Low Calorie, Considering

From: Sooty_Cat

On Apr 14, 2008

Very yummy! The main reason it gets 4 stars and not 5 is because of the amount of dishes required to cook this! Other than that, it was great, and the only thing I changed was to not brush the eggplant with any oil before cooking, and to cook it slightly longer. My husband complained about me serving eggplant, saying he didn't like it, but once he tried this he ate up all that I'd served to him. This will definitely be made again.

From: anele

On Sep 9, 2007

This is a great 'base' recipe but I tweaked it a lot. First, no need for cooking spray. One light brushing of the baking sheet does the trick. Olive oil has so much goodness in it!Definitely less breadcrumbs - 60g was plenty. Instead of 4 egg whites, I just used two eggs beaten with 1 tbsp of milk (why waste the yolks?) and made my own very easy sauce with passata, garlic, onions, crushed chillies and 400g of extra lean ground turkey to boost the protein content. Top layer of mozzarella can use a spoon of parmesan mixed into it, and only FRESH basil!! Makes such a difference. The dish came out spectacular - and only about 100 cal per 100 g. Yum! Oh yeah, black pepper is a must.

From: Connie12

On Jan 17, 2003

This recipe was good. My meat and potatoes man suggested we add chicken next time! But he was interested in eating it again and that is a good enough test for me. I think I will use the coating for other vegetables, we ate some of the eggplant before we got it into the dish. My only problem was deciding how thick the eggplant needed to be. We cut them around 1/4 inch thick and that seemed to cook fine. Thanks for the recipe!

From: Ellee

On Oct 22, 2008

Loved it! This will be my standard Eggplant Parm recipe going forward! I salted the eggplant slices in a colander and let drain for an hour before rinsing the salt off. I just recently started doing this w/ eggplant recipes and find it makes them a lot less mushy. I used 2 whole eggs instead of egg whites b/c as another reviewer asked - why waste 4 egg yolks? I did not add salt. I used Panko break crumbs, which are another new discovery for me — I MUCH prefer them to regular dried bread crumbs b/c they are lighter and result in a crispier coating. I used regular PAM b/c I didn't have olive oil spray.... the eggplant slices ended up very nicely browned on a dark cookie tray. 15 minutes per side was perfect. I used jarred marinara sauce and 2 cups of shredded mozzarella. Served w/ a big green salad. My boys wished there was pasta on the side but since the eggplant was breaded, I decided that this dinner didnt 'need more carbs.