Reviewed: May 17, 2012

This was crispy but required 2 T of o.o. on a foil lined pan and a liberal spraying of the tops of the eggplant. Like another reviewer, I used a mix of mayo and egg for dipping and I added 1/2 t of cayenne, salt & pepper, and extra italian seasonings into the crumbs. Finished with sprinkling of italian cheese and sides of marinara and spaghetti. Without those changes, this recipe wouldn't have come close to 4 stars.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Apr. 16, 2012

Very good place to start! Adding the sour cream gives the breading a thickness and helps it stick so much better for bake-fake frying! I mixed the breadcrumbs with panko, and cubed tomatoes, mixed in salt and some high quality EVOO to top the eggplant with. Hubby was very happy. I look forward to trying this crumbing with other veggies too!!!

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Reviewer:

Dianeh

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 31, 2012

Awesome recipe. I did take the hint from Brooklyn-Mom and it really worked. I did sprinkle some warmed olive oil just before I served it. My dinner guests loved.

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Reviewer:

Jim

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Reviewed: Mar. 29, 2012

very bland

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Reviewer:

lura

Reviewed: Mar. 7, 2012

I don't like eggplant, but my husband does and he loved this. Baked not fried. Likes to eat it like a cookie. And yes, it needs salt & pepper. I'll definitely make it again.

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Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Deerfield, Kansas, USA

Living In: Wichita, Kansas, USA

Reviewed: Feb. 26, 2012

Loved this recipe with the sour cream included, very good flavor and none of the frying!

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Reviewer:

fishinmt

Reviewed: Feb. 25, 2012

My darling husband is lactose intolerant so I grimmaced when I read the need for sour cream in this recipe. I made this substituting 1/4 cup mayonnaise for the sour cream. DELICIOUS!!!! I also served a side of warmed marinara to pour over the eggplant if desired. Very nice...will use this often. Thank you, Kris.

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Reviewer:

Rugby mom

Reviewed: Dec. 26, 2011

Excellent recipe . . . easy to make and tastes wonderful! A new favorite.

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Reviewer:

HippieMama

Reviewed: Nov. 16, 2011

Tried it tonight but it came out dry and wasn't very flavorful

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Reviewer:

booth9c1ss

Reviewed: Oct. 23, 2011

I made this as directed but after baking it for 45 minutes the eggplant was still firm and hard. The outside never turned crisp, either. I'm not sure what the issue is. Maybe the bottom line is that I like my eggplant relatively mushy! I won't make this again.

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