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5
out of 5
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Healthy eggplant parmesan,
October 2, 2009
By mtriano
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"This recipe is great! I've already made it twice this past month. I skipped the step of salting the eggplant for 30 minutes since mine were fresh from the garden and it wasn't a problem. We love eggplant parmesan, but I don't make it often because it is pretty heavy when fried. This recipe eliminates that and will be my new standby."
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2 of 2 people found this review helpful.
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