I have mixed feelings about this recipe. I really would like to rate it a 3.5. The flavor was wonderful and I really didn't mind the work even though the coating was a bit gloppy. (I misread the recipe and added the flour to the egg and sour cream!) However, the eggplant simply did not brown in the oven and I had adjusted it as others had suggested to 375º. The slices remained a whitish tan, very unpleasant looking. Therefore, when they were 'done' I sauteed the slices briefly in olive oil to get them browned and crispy. Then they were perfect. Served the eggplant with sliced tomatoes from the farm- lovely and delicious summer supper.

Reviewed On: Sep. 5, 2009

Very good- gave it 4 stars because I didn't follow the recipe as stated so I can't rate as stated. Didn't have biscuits so used puff pastry as another reviewer did. Also used cheddar cheese, half the amount of cream cheese(I used low fat) and 3 eggs. Result was excellent. Think I might add mushrooms next time. So many possibilities with this recipe. Thanks for the recipe.

Reviewed On: May 3, 2009

Just made these- quite a bit of work, but well worth it. They were light and crispy. My husband thought they were not much different than regular waffles so I'm not sure I will go to all this work again.

Reviewed On: Apr. 10, 2009