instead of using bread crumbs, i used ground Malba Toast. I did the garlic flavored and whole wheat, because i don't like alot of salt intake. And I also used eggwhites to moisten the eggplant. It sat in the fridge until the breading looked hard, then I fried it. Proceeded with the recipe as written and it came out great!

LOVE this recipe! Easy to make. My family had two helpings! One thing I would recommend though... After washing and slicing...I would sprinkle both sides of the eggplant with salt and let sit for 30 min or so ... the salt helps take the moisture out of the eggplant so it wont be soggy when baking.

Extremely easy, and very good. My husband loved it. Said it was better than his Grandmothers. That is saying something! We had it two nights in a row, and my husband does not eat left overs.

This was my first time making eggplant parmesan, and this recipe was easy - and you can tailor it and be creative and turn up the flavor slightly by adding in garlic when making sauce, and even throw in some fresh parsley. Frying the eggplant first really gives this dish some texture. Just remember to make sure your oil is hot enough before you put eggplant in the pan! Filling dish, we loved it.