Eggplant Pomodoro

[nicklamon]

The recipe for the eggplant was out of this world!  I didn't make the tomato topping, but made up my own thing.    The eggplant is light and crispy.  The best breading by far the best I have ever made.  Thanks for this recipe!

[kittykitty]

Wow - this eggplant was FABULOUS!  I used Panko breadcrumbs and just added some Italian seasoning and I used my own tomato sauce and served it over pasta.  It was VERY filling and VERY delicious.  I will definetly be making it again and again.

[laurenmisplaced]

This was yummy!  I fed it to some meat eaters and they loved it!  I added some baby bellas and had to use dried herbs, but it turned out great.    

[lynsiex]

I made this last night and everyone loved it!   I didn't know whether or not to drain the eggplant (I suck at doing anything with eggplant) so I only did it for a few minutes.   They ended up a bit soggy, next time I will remember to drain them longer ahead of time, but they still tasted amazing.

[chef_2b]

Delicious, although i wouldn't eat it without the sauce on top. You tast the mustard and mayo to much.

[laurabowwow]

this was very good! my boyfriend and i both thought the eggplant was delicious even without the tomato topping. but next time i will have to make something else to go with it, instead of just eating one big plate of this stuff haha.

[lizzysama]

Holy cow, verything about this recipe is excellent!  My eggplant was super big so I had to cook it in 2 batches, but wow...everything is soooo tasty!! I'm eating it right now. The great thing is that I'll have enough for a few more days this week. I'm definitely going to make this again. 

[sallygomez]

YES, this was so amazingly delicious! It made four generous servings (served over angel hair) and it was an impressive looking & tasting dish. A few things I'm planning on doing the next time I make it: Use 5-8 roma tomatoes for more sauce, shred up the basil leaves so it's less tough/chewy, add a dash of balsamic to the sauce. I used a mayo recipe from the book "Instead of Chicken, Instead of Turkey" and it came out too watery, so I added a box of silken tofu, and that was just right. Can anyone suggest another vegan mayo recipe?

[nuclearsummer]

Wow this really tasted great!  The only problem I had was with getting the eggplant off of the foil in one piece, it would stick to the foil and never want to get off no matter what I tried.  Oh well, it still tasted incredible.

[adreanaline]

It came out great for us, only thing I wonder about how much fat in the mayo and mustard.  Is there a way to have the same taste with less fattening ingredients?

[MizzouKitten]

Well, mustard is pretty much calorie-less, especially in the amounts used in this recipe. And the recipe says that the mayo used must have *some* fat in it, but there are a few low-fat vegan brands out there... Trader Joe's has an Eggless, Low Fat mayo that only has 2.5 grams per tablespoon, which is quite a bit lower. You're only really using the mayo to coat the slices, as long as you don't drown them in excess mayo, I really don't think this recipe is overly-decadent. (Especially considering that an original recipe like this would be drowned in cheese and dipped into egg yolks.) Go ahead an indulge here and there.

[ronin]

This recipe sounds great i love eggplant! what do you guys suggest making this dish with? is it good as a side dish?

[yabbitgirl]

I would serve this as a main dish, with maybe a side of garlic pasta or puttanesca (garlic, red pepper flakes, parsley and black olives tossed with pasta). Leftovers are great cold for sandwiches on wholegrain bread!

[kmouse]

This recipe was fantastic! It was crispy on the outside from the crust, and tender on the inside. The mayo/mustard mixture gave it so much flavor. I served mine with a side of spaghetti and marinara sauce. I will make eggplant more often from now on!