Reviewed: Apr. 3, 2006

I'm sorry, but I just didn't like this very much. I thought it might approximate the eggplant tempura I get at Japanese restaurants, but it mostly just tasted like a thin layer of toast on eggplant slices to me. I tried it with marinara and it was still too dry. If I make this again, I might try seasoning the eggplant before breading it. It *is* healthier to make eggplant this way, instead of in a greasy and saucy stir-fry, but for now, I think I'll stick to the less-healthy but super-tasty Szechuan Spicy stir-fry (also on AllRecipes)for my eggplant fix. Thanks anyway!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Frantic Cook

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2006

I like making fried eggplant slices as a snack to nibble on, and I was looking for a healthier alternative to frying them. I tried this recipe and I was really pleased with it! The only thing I did different was instead of sour cream, I used fat free plain yogurt since that's what I had in the fridge. Thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marlene

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Vero Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2006

I loved this! I used a marinara sauce as suggested for a dip, and served with spaghetti. YUM!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2006

This is a really delicious and different way to eat eggplant. It was so yummy and crispy on the outside.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Belinda Stafurik

Cooking Level: Intermediate

Living In: Gold Coast, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2005

Excellent! These were soooo good. I followed the recipe exactly, except mine didn't take as long to cook. Great taste, I did salt them when they came out of the oven though. Great taste w/o out all the fat from frying. Will make again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VALERIE7430

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2005

This recipe is perfect! A great way to get fried eggplant taste without all of the oil, and it's definitely not mushy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ZOMBIETRASH

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Clarksville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2005

my first time cooking eggplant....everyone loved it

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JCOUTBACK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2005

Excellent as is! My only complaint was that everyone wanted more when we were done. Next time I will have to double or even triple the recipe. This was a great find.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JASON LEVINE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2004

When I made these, I used plain yogurt instead of sour cream, and crushed seasoned Ritz-cracker crumbs for the bread crumbs. They were delicious. Thanks for the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MARGARET CARR

Cooking Level: Expert

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2004

Delicious! I used organic, whole sour cream, which made a nice thick coating. I needed to increase the temp to 350 degrees. My husband even liked the eggplant, and he is NOT a big eggplant fan. I served the dish with a little bit of spaghetti sauce on top. I also added Parmesian cheese to the bread crumb mixture. Of course, taking Beano ahead of time would always be helpful with eggplant!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KFREIHAMMER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2004

Didn't like this at all. Was drawn to the fact that it would make the eggplant taste fried. But really it just tasted dry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEEMK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2004

It wasn't the least bit mushy, but it was hard to coat. I used a nonfat sour cream & it was very thick. I think it's much easier to coat in egg(s) only.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2004

This is VERY good! Better than all the grease.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LADYX1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2004

A wonderful way to use the japanese eggplant from our garden and even our kids want seconds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KCAPRIONI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2004

Enjoyable. Use smaller size eggplant when making this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gennivieve65

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2004

I found this recipe to be one of the best uses for eggplant yet!! I didn't have sour cream on hand so I substituted plain yogurt with very good results. I think that an oven temp of 350 would be better but still bake for the entire time. I sprinkled the slices with parm cheese after the baking process was completed. I think I'll try it with some spaghetti sauce on the side the next time. Will certainly make this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

M.A.H.

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Owosso, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2004

I found that I had a lot of leftover breadcrumbs once I was done breading the eggplant, but it turned out great and very crunchy. I used the baked eggplant in an eggplant parmesean recipe I found on this site, and my fiance couldn't eat it fast enough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RINA522

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2004

This is really delicious. It is definitely messy to prepare, but it's easy and delicious. I add grated parmesan cheese to my Italian breadcrumbs. When I flip the eggplant halfway through I spray the tops with Pam again. My only complaint is that I tend to run out of the batter before I run out of eggplant. These don't really even need a dipping sauce, but I usually serve them with a little bit of red sauce. When I make these for my husband that's usually our entire dinner since it's so good and so filling, and our guess is that these probably don't refrigerate and reheat too well. I plan on making a layered eggplant parmesan with this recipe sometime.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMY LAMPERT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2003

O.K. but kind of bland. The coating could use something extra like pepper. I would say the prep time is closer to 20, not 10, and is a little messy to make. We used ranch dressing to dip it in, which was o.k., marinara sauce probably would have been better. Definitely cook for the full amt. of time - I cut mine to about 1/3" and baked 15 mins. per side and it was still just a little "tough."

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2003

Excellent recipie! Tastes just like it does in the restaurants. I added a thin piece of fresh mozzerella from the deli and 4 cheese spaghetti sauce. It was awesome and tasted just like the fried kind. Will definately make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ladypilot

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Baked Fried Eggplant

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!