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Comments

1. stephanie July 15, 2010 at 8:47 am

   Here’s the picture. It was a huge hit with my 4 yr. old.

   • Kelly July 15, 2010 at 1:02 pm

     Wow! That looks awesome!
2. Kim Swieder July 15, 2010 at 10:06 am

   My husband is a chef here in Nashville and he taught me a helpful tip for preparing eggplant. If you salt both sides of the eggplant and let it sit for an hour before cooking it will take a lot of the bitterness out of the eggplant. 🙂

   • Kelly July 15, 2010 at 1:02 pm

     OOh, that’s a great tip. Thanks Kim!
3. Leah July 15, 2010 at 12:57 pm

   It looks so yummy and fun to fix!
4. bridget July 15, 2010 at 2:59 pm

   Quick tip if it’s too greasy for you. You can bake the eggplant in the oven instead of frying it to make it a little healthier.
5. Suzanne July 19, 2010 at 7:57 am

   This is my FAVORITE thing to do w/eggplant. I had never bought it until I found this recipe. I LOVE that we’re getting LOTS of vegetables in our diet w/this recipe. The recipe makes up a veggie “base,” and there are 5 DIFFERENT recipes that you can make w/the veggie base (Black Bean Soup, Pizza, Chicken Soup, Beef/Spaghetti dish, and Shrimp & Rice). We use this to make the Black Bean Soup, Beef dish, and Shrimp & Rice. The GREAT thing about this recipe is that it makes FOUR servings of the veggie “base.” You can freeze these in 4 individual ziplocs, whip them out of the freezer, add a few additional ingredients…and you have dinner. The recipes that you make with the veggie “base” all have different flavors, so it’s not like you’re eating the same thing 4 different ways. The other thing that I love about this–no processed food! I found the recipe for Greek seasoning online and make it from scracth.

   Here’s the link:
   http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=643742
6. Lauren July 22, 2010 at 12:53 pm

   Should this be called Eggplant Mozzarella? I’m going to try it, but I don’t think I have any mozzarella…just parmesan. 🙂