AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav at the restaurant...not anymore! I'll make this at home healthier and cheaper! Taking several bits of advice from previous reviews this is how I did it. 1) Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry) 2) Dip slices into beaten eggs and coat in gallon sized ziploc bag for easy cleaner breading. I used seasoned bread crumbs and tossed in about 1/4 cup parmesan cheese. 3)Place on baking sheet coated with EVOO then bake for 7 min at 450, flip and bake add'l 5-7 mins depending on how crisp you like it (mine were nice a crisp @ 7 min per side) 4) At this point I am eating the slices as is with a fork and they are great! I will be placing them on angel hair pasta and covering with homemade sauce and cheese then baking just to melt it all together. It's wonderful! I plan to try freezing extra slices after they come out of the oven, but before mixing with anything for next time I get a craving!

Positively LOVE this! Have made it several times already. I DO salt the eggplant first, and dip slices in just egg whites only-- no need for the extra fat in the yolks; bake slices 10 min per side; I use healthy choice garlic lovers sauce. One medium eggplant and about 1/2 of a 26 oz jar of sauce seems to be a perfect amount for me and hubby with leftovers for another whole dinner. DELICIOUS!!

This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one. I salted each slice and let it sit for twenty minutes before rinsing in cold water, as per another suggestion, and then found that 2 1/2 cups of breads crumbs and two eggs sans yolks were plenty to cover all the eggplant slices. However, the slices definitely needed to be cooked a little longer than five minutes on a side - next time I might try cooking ten minutes a side. Over all, though, a good recipe!