The results were great...the best part being the tangy lime juice in contrast to the buttery cracker crumbs. I did need to double-dredge my eggplant to get the cracker crumbs to stick well. I dipped in egg/lime, then flour, then again in egg lime then pounded down in bowl of crumbs to "encourage" a good coating. Just a dab of sauce made these scrumptious morsels. I can think of many uses for these tasty rounds...pita stuffings and salad toppings (in place of chicen in chicken ceasar salad for instance). Very nice Cindy.
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