Reviewed: Oct. 14, 2009

Good and simple. To increase flavor, I sprinkled with Italian seasoning and a little salt and pepper. Tasted even better the next day.

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Yumstiry

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Reviewed: Oct. 9, 2009

This is a good simple recipe. I did increase the temperture to 350 degrees and sweated the eggplant after peeling and cutting it up. I also sprinkled the eggplant with lemon juice so the pieces would not brown. I did add garlic salt to my dredging flour so the pieces had extra flavor.

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BOLTONLANE

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

I loved this recipe!...and so did my husband and my 4 year old son!

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Ginger

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Reviewed: Sep. 5, 2009

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.

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Erin

Cooking Level: Expert

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Reviewed: Aug. 22, 2009

This turned out great, and for a lot less work than frying as well as fewer calories. Changes: didn't have sour cream, so I used....gasp...Miracle Whip!!! Also, sliced thinly and turned heat up to 350. Thanks, this recipe is just what I was looking for.

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Val1

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Reviewed: Aug. 7, 2009

My husband just loves this recipe. It was fairly easy to do, too. After they were all baked, I added diced tomatoes and mozzarella cheese on top and baked them until the cheese was melted. Yummo as Rachel says.

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Terri

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Reviewed: Aug. 6, 2009

This recipe is excellent! Being from the deep South, we love our vegetables deep fried, but this pleased even my most southern friends. This recipe is easy and delicious! There is no need to soak the eggplant. I also added Tony Chachere's (after all I am from LA) as did the other reviewer.

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Louisiana girl

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Reviewed: Jul. 26, 2009

My word! This recipe is a million times easier than actually frying the eggplant in oil. The texture (crispier and crunchier) is PERFECT! Even my husband (who initially called eggplant an 'abomination') loved it! I did add some Tony Chachere's Creole Seasoning and garlic powder to the flour, as well as a couple of tablespoons of olive oil to the sour cream/egg mixture, to give it the flavor of having been fried. It was delicious served over Angel Hair pasta with a light alfredo sauce! Great recipe... it's definitely a new family favorite!

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nannylauren

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jul. 24, 2009

I used this recipe to make eggplant parmesan. I have always LOVED my version, but the number of calories is horrendous since the eggplant soaks up probably a cup of butter and oil. I did as another reviewer did and drizzled some olive oil before I baked it using this version, but that probably wasnt even necessary. Tasted the same as my usual resipe, but not so oily... now I can enjoy it more often and not feel so bad about it. Also not so messy! awsome!!

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Kerbi

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: North Richland Hills, Texas, USA

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Reviewed: May 23, 2009

Love eggplant but not really this recipe. It just didn't work out for me. Rather mushy and bland. Followed the recipe, so maybe I need to try it again with some of the "tweaks" others have tried.

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Annette

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Reviewed: May 19, 2009

These are so cruchy and scrumptious! I decided to make mine into french fry size peices rather than slices, however by doing this you start running out of the sour cream and egg mixture pretty quickly since it is so thick. I solved for this by adding about 1/4 cup of milk to water it down just a little which also made it easier to coat, however I would recommend that if you want "fries" out of this you should plan for double the batter mixture. My "tweak" didn't change the flavor at all from the ones that were coated heavy to the lighter ones, but the ones without the milk were heavier with the breadcrumbs and hence came out more hearty so it really depends on your preference. Overall this tasted great though. One other thing I will keep in mind is to add some some salt or other spices to the flour next time to make them even more tasty. A

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Apr. 8, 2009

This turned out pretty good, will make it again but definately needs some more seasoning. I also ended up cooking it at 400 degrees because at 325 it never would have been done at the time specified.

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maria

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Reviewed: Mar. 14, 2009

VERY messy to make! The egg/sour cream dip was too thick and stuck in glops on the eggplant slices. So when they were then dipped in the breadcrumbs it was quite a mess. I made sure the slices were thin, but had to cook much longer than the recommended time. However, they tasted fairly good. I won't make this again.

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MHHOME

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Reviewed: Feb. 27, 2009

This would be good to use in eggplant parmesan. I sprinkled Adobo seasoning and parmesan cheese on mine before baking but it was still bland. I forget the flour step and did not have trouble with the batter or breadcrumbs.

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matracey

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Reviewed: Jan. 31, 2009

Interesting idea, but not very tasty. Mine didn't turn out that crisp (maybe because i didn't have cooking spray). Also, the middle of the eggplant stayed pretty hard and raw.

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Ana

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Reviewed: Jan. 30, 2009

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 ....

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Laura

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Reviewed: Jan. 30, 2009

Also a great recipe for zucchini!

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T Lynn

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Reviewed: Sep. 22, 2008

Well, I thought the texture was good. It really was crispy and tender, not mushy at all. My problem was in the taste. It was very bland. No taste at all. I kept thinking add seasoning, but I wanted to check out the original recipe. Will try again with seasonings.

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shwela

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Sep. 12, 2008

I did not care for this recipe.

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Terri

Cooking Level: Expert

Living In: Putnam Valley, New York, USA

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Reviewed: Aug. 14, 2008

Good. Needed a little salt, but tasted good with chicken parmesana. I think nothing beats the tasted of "fried" though but I too liked the fact that the eggplant was firm (instead of soggy) in the center after baking.

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