Impressive presentation, a little labor intensive, but worth it in the end. I used two eggplants, and sliced very thin. Like other reviewers, I added water to the egg mixture, which is definitely too thick to work with as stated. I like lots of flavor, so I added red pepper flakes, sun-dried tomatoes, some garlic, and diced shallots to the recipe. I also had some fresh sweet basil on hand, so chopped that up and added it as well. Very versatile recipe that you can change up as you wish. Will make again.

Reviewed On: Mar. 5, 2009

Incredible fish recipe. By far my favorite. Really brown the fish in butter till it is crispy. (I used thick tilapia fillets.) This makes the fish beautiful, and is the start of a wonderful presentation. I TRIPLED the sauce, and simmered it for a little over 30 minutes till it was reduced enough to be thick. This is key....do NOT rush the reduction time. Trust me, it is worth the wait. I squeezed half a lemon into my sauce, by the way, and had zero problems with curdling like some say they had. Do not leave the lemon out, it is essential to the sauce! After reducing sufficiently, pour sauce over your golden brown fillet. Heaven. Thanks charter guy!

Reviewed On: Feb. 26, 2009

The best steak I have ever cooked. LOVED it! I used plum wine and reduced the butter by just a little. Served over filet mignon that we cooked rare on the grill. Highly reccomended!!

Reviewed On: Feb. 24, 2009