Easy but kind of bland. Here are some things that I did which made it turn out fantastic. I added meatless tofu burger crumbles (cooked seperately first) to the sauce as well as oregano, basil, lots of garlic, chopped onions and green peppers. You can also use ground hamburger meat or ground turkey. I added Ricotta cheese and used a 6-cheese Italian blend instead of just mozzarella. After coating the eggplant, I sprayed it with non-stick cooking spray and broiled it on low until brown. Then I flipped the slices and did the same thing for the other sides. Turned out really crispy and tasted really sweet. It tasted great and even my boyfriend who swore he hated eggplant loved it.

yummy. i didnt change a thing

I had never cooked with eggplant and was alittle apprehensive...but this was so easy and soooooo GOOD!!!! Even my husband liked it!!!

I found this rather time consuming. It took me longer than 25 minutes to prep. I used 2 eggplants, which were plenty. The 2 eggs were not quite enough to coat the eggplant. I used 3 cups of bread crumbs rather than 4 and still had some left over. Make sure you have at least 3 baking sheets as my 2 sliced eggplants barely fit. The taste is okay but a little bland.

Very good recipe! My Mom and my husband loved it. Followed the recipe exactly. (I didn't sweat the eggplant and it was still exceptional) I only used 2 regular size eggplants and there was enough to take some to my elderly neighbor as well as leftovers for another night! Will make again for sure. Thanks for posting this recipe!

Not bad, but somehow missing something. The eggplant texture was not really palatable. My dh thought it too salty, and I made the recipe as directed.

This dish is delicious. It almost tastes like lasagna. My husband loves it and would like me to make it as often as possible.

The best! Everyone loved this recipe. Thanks.

Really good, really easy!!! Thanks!

Eggplant was very good! Never had eaten nor have prepared eggplant before, but it turned out great! I boiled the slices in salted water for 2 minutes and they were nice and soft then.

Very easy to prepare and it tasted delicious. I will definitely use this recipe again!

I halved the recipe and it came out just as good. I did let the eggplants sweat beforehand as several others suggested.

I will definitely make this again; a great recipe. Unlike others, I did not sweat the eggplant and was pleasantly surprised at the result; I don't think the sweating was necessary. I also felt like four cups of breadcrumbs was WAY too much; I'll cut down next time.

I love eggplant and this recipe did not disappoint. I used plain bread crumbs. I used my own sauce recipe which I will post shortly. Served it with a salad and an herb focaccia recipe that came from this site. Molto buono.

I decided to make this when my brother and my vegetarian sister-in-law came to visit with their new baby a few weeks ago. I followed other reviewer's advice and salted the eggplant after i had peeled and sliced them. I used 4 small eggplant because that's what the store had, and i baked them for longer than instructed, about 10 minutes per side to get them nice and crispy. After layering with cheese and suace, i baked until it turned into a wonderful aroma filled the house. It tasted great, and the texture was phenominal! Thanks for this amazing recipe Doery!

This was super yummy, even right out of the oven after just baking the breaded eggplant. It is a bit time-consuming, but the steps are easy. My only complaint was that I followed some other suggestions and salted the eggplant before breading it, and although I rinsed it, it still tasted too salty to me in the finished product. Other than that, it was delicious and my two year old couldn't get enough. Will definitely make this again.

This was a really good recipe. I did not have 6 cups of sauce but otherwise very good.

The dish needed more cook time; I followed most of the common comments, except I didn't leave it in as long as they suggested. My mistake. I'll try that next time. All told, though, the flavor was nice (bottled sauce nothwithstanding).