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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MollieLevine

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Reviewed: Jun. 27, 2008

They were pretty messy to make and still a little mushy for my taste.

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Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

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Reviewed: May 19, 2008

Using the sour cream mixture to glue the breadcrumbs onto the eggplant slices was an extremely messy undertaking, and the resulting texture was just not good. The flavor was very bland. The whole family did not care for this.

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kmast88

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Reviewed: Apr. 12, 2008

This was not bad. I mean, granted, it didn't crisp up as much as if it were fried in oil, but at least it wasn't nearly as fattening. The one thing that annoyed me was that the batter was so thick. When I put the eggplant into the breadcrumbs, it would just come off in globs of batter and I would have press the globs on the eggplant. Plus, it was very messy, with the batter being so thick. However, overall, this was a pretty good alternative to fried eggplant.

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Jenn R

Cooking Level: Beginning

Home Town: Altamont, New York, USA

Living In: Amherst, New York, USA

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Reviewed: Mar. 26, 2008

This recipe is mediocre if it is all you are planning to do with the eggplant. It is quite bland. However, I am impressed by how crisp is gets in the oven, so kudos on that. Overall, I think this is a good alternative to frying eggplant for another recipe, or a good start for eggplant parmesan. One hint for those of you who may not know: if you find eggplant to be too acidic, always be sure to buy the "male" eggplants (they are long and thin compared to the "females" which are shorter, fatter and rounder). Also, you can sweat the eggplant before you use it. So, slice it (or cube it or whatever you are doing with it) and rub it with a little lemon juice (eggplant browns quickly once cut), and salt it heavily. Let it sit for 30-60 minutes. You will find a puddle of pinkish tinted liquid at the end of the time. Then quickly rinse it and follow your recipe. You will find doing this makes is FAR less acidic or strong tasting. Enjoy!

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brooklyn_mom

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 13, 2008

We love this and eat it often . My husband uses this on his pizza making it gourmet (for pizza). Great idea ,thank you!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 30, 2007

It's not often I rate something poorly.. My "breading" didn't turn out as breading. I followed the recipe exactly, and I ended up with a layer of crumbs around a layer of the sour cream, so that I had two distinctly different tastes/textures before I even hit the eggplant. This recipe will not be repeated.

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Jeanne Cupertino

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Janesville, Wisconsin, USA

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Reviewed: Dec. 25, 2007

i did nto like this at all. i had never tried eggplant before and i wanted something that was healthy and taste. i dont know if it was the recipe or the eggplant, i but will never do that again. IT was bland, and it wasnt mushy bwas soft for something that looked like it should be crunchy. Sorry but this is not for me. i dont think i will be eating eggplant for a long time.

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MISSGREGORY2

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: Oct. 5, 2007

I changed the recipe slightly, I didn't use egg's or flour and and they still turned out crispy. I also used reduced fat sour cream, mixing it with some italian herb seasoning then dipping the eggplant in that then the italian breadcrumbs.

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D-Rock

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 3, 2007

Love it! I added my own Italian seasonings to plain bread crumbs, and decided to use plain yogurt instead of sour cream. I will definitely make eggplant this way again in the future!

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Veggie

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2007

Great combo! I was a bit skeptical, but it came out great. I used a larger eggplant so I had to have a 16oz sour cream and 2 eggs. It did take longer to cook and ended up turning the oven up to 400 to get it really crispy!

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Ahbeejo

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 19, 2007

This is a great eggplant dish. I used milk (about 1/3 cup) and pretty heavily seasoned my breadcrumbs with spices and cheese. I also pumped the oven up to 400 for the last 10 minutes or so. Super crispy and not mushy - even my 3 year olds ate it!

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JLMAYER

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 26, 2007

Delicious! I've made this recipe several times now and it always turns out great - crispy on the outside and soft on the inside, not mushy at all! The egg/sour cream mix is a little hard to work with, so I usually add some milk to thin it, but maybe I'll try cutting the sour cream next time or subbing yogurt as others recommend. Cooking time usually needs another 5 minutes, too. Sprinkle with a little salt as you take them out and even my picky husband likes it :)

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Danielle C

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Reviewed: Mar. 7, 2007

Maybe healthier - but tasted unbelievably dry. Also the sour cream - egg batter didn't really hold the bread crumbs too well. Overall pretty bland tasting too. Will stick to frying for now.

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abulr

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Reviewed: Jan. 12, 2007

I'm in college, and I like to find quick recipes that don't make a mess of our house kitchen. Since I love fried eggplant but hate the process, I tried this. Delicious and so much healthier! Thank you!

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jackattack

Cooking Level: Intermediate

Home Town: Lewiston, New York, USA

Living In: Albany, New York, USA

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Reviewed: Nov. 26, 2006

Great we loved it.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Sep. 22, 2006

I think you would need to use the yogurt or sour cream so this recipe doesn't taste so dry. I tried both and the yogurt ones were better. To spice it up, I added Durkee Six-Pepper blend to the bread crumbs, and a few shakes of hot sauce to the egg mixture. Serve up with marinade, or with melted cheese.

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Aug. 23, 2006

I did not use the sour cream with this. It was delicious, except for it definitely needs salt. I used a little emeril essence with plain bread crumbs. It really was good but I will add some salt next time.

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ALLIE88

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Reviewed: Jul. 21, 2006

Fun and Esy to make..very delicious, this is a keeper

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: May 7, 2006

This was a great recipe, though I did make a couple changes. I skipped the sour cream (though I'd like to try it next time), and I drizzled olive oil over the eggplant before and when I flipped the eggplant in the middle of baking. The eggplant turned out very moist and flavorful. I baked it at 350 for the 30 minutes other reviewers recommended, and mine was a bit mushy in the middle. I'd keep the baking temperature the same, but I would probably reduce the baking time by 5-10 minutes.

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