Comments on: Almost no-oil Pan Fried Eggplant

By: Cathy

Cathy — Mon, 30 Oct 2023 05:23:54 +0000

I’ve made your Eggplant Parmigiana recipe many times. A huge hit. Eggplant is in season here in the Okanagan in BC and I picked up 5 for $5.00. Followed the recipe “as-is” and served with your cookbook roast chicken. Delicious with the braised potatoes and carrots. Tonight I cooked as per the recipe and served with homemade tomato sauce. I’m now a big fan. Thx for sharing the cooking technique.

By: Amy Taivalkoski

Amy Taivalkoski — Sun, 29 Oct 2023 18:32:21 +0000

I am going to use this to make eggplant parmesan! So nice to be able to eliminate a lot of oil, but still get the olive oil flavor

By: Salvina

Salvina — Fri, 27 Oct 2023 03:46:35 +0000

I love your recipes,I have been doing your recipes for a long time,this is delicious. Thanks

By: susan

susan — Thu, 26 Oct 2023 12:17:31 +0000

Hello from Rome Nagi…….. I made the eggplants your recipe then I topped them with tomato sauce full of garlic then retopped them with mozzarella a parmagiano then put them under grill until cheese had melted. Mmmmmm (not if your on a diet though!!)