About this recipe: An easy and quick way to cook aubergine. Delicious with tomato sauce and rice for a vegetarian main. Use leftovers to make a toasted panini with mozzarella.
Altered ingredient amounts. Cooked for my husband and he absolutely loved it. I even double dipped into the egg again and then dipped into grated parmesan cheese for additional flavour. This recipe was extremely easy and I will definitely do this one again. - 15 Sep 2008
Made it healthier. My tweak is actually quite minor....make sure you use cold pressed rapeseed oil as opposed to the regular machine produced stuff - it retains all its goodness that way (lots of Omega 3 & Vitamin E, half the saturated fat of olive oil etc) the extra virgin stuff has a lovely nutty flavour and I've recently learnt it is a much healthier option than olive oil believe it or not! There are a few readily available brands on the supermarket shelves, worth the spend but I've been using the one from Hillfarm Oils.....its cold pressed & packed in Suffolk which means a healthy carbon footprint. And I agree with the tweaks below they would definitely make this recipe even tastier Im going to try both! - 16 Jul 2009
Used different ingredients. This recipe was pretty good. However, I suggest to not use plain breadcrumbs. If you do, add some spices of your own. I made this last night with plain breadcrumbs. After I sampled one I realised how bland it tasted. So I seasoned the breadcrumbs with salt pepper, oregano, basil, etc. That definitley gave it the extra punch I needed after using plain breadcrumbs. - 15 Sep 2008