Great recipe! The eggplant turned out wonderfully crispy on the outside with a soft melted brie-like consistency inside. The egg and sour-cream mixture is thick, so dip the eggplant medallion into the mix and then the breadcrumbs with a fork, NOT with your fingers or you'll get gooey blobs stuck to your fingertips and bare spots on your eggplant. Cook for a bit longer, maybe 20 minutes on each side, and serve with a spicy garlicky marinara sauce for dipping. Mmmmmmm ....

Reviewed On: Jan. 30, 2009