Reviewed: Oct. 2, 2009

We ate ours over spaghetti! So good!!

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Julie H

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

DE-FRIKKIN-LICIOUS!! SUPER Easy Fried Eggplant is what it should be called. They turned out beautifully and tasted just as good. I didnt peel mine and they were still great.

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eurotrashley

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Reviewed: Sep. 22, 2009

I don't recall ever eating eggplant. I grew it in my garden for the first time thinking it would be a good treat for my chickens. This recipe looked easy enough to try first and all I have to say is...my chickens will have to wait until next year when I grow extra! I added grated parmesian to plain bread crumbs and sprinkled salt at the end. Unfortunately, I didn't get to dunk in ranch dressing or put tomatoes on top as some others suggested because I gulped it down right at the stove! Definitely cook this again and try some of the other suggestions.

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Kat

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Reviewed: Sep. 8, 2009

sOoOo great!!! when I usually make these, I double dip the eggplant. First I dip in the egg, then dip in flour & black pepper, dip again in egg, and then finally dip into bread crumbs. For some reason when I "double dip" the egg plant it comes out even better!

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Souza'sGirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 27, 2009

As others recommended I added salt to the sliced eggeplant and then cooked as per the directions. I di use Italion bread crumbs (all I had) WOnderful recipe and I will make again!

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Valerie

Cooking Level: Expert

Living In: Florence, Kentucky, USA

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Reviewed: Aug. 25, 2009

This was great! I removed the bitter juice beforehand by heavily salting the slices and letting them sweat for 30 mins, then rinsed and dried before dipping into the egg. For a fun variation, I added a tablespoon of curry powder to the breadcrumbs, and mixed plain yogurt with ground coriander to serve alongside as a dipping sauce.

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Yasi

Cooking Level: Intermediate

Home Town: Abu Dhabi, Abu Dhabi, United Arab Emirates

Living In: Sacramento, California, USA

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Reviewed: Aug. 20, 2009

Never had fried eggplant before! Used this recipe, but added salt, pepper, oregano, basil & garlic to the egg mixture! Also, after finished cooking sprinkled parmesan cheese on top! Really good and so easy!!

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brookesie

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Reviewed: Aug. 1, 2009

I really enjoyed this recipe. It was fast and easy to make, also it was delicious. :]

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J-lynn

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Reviewed: Jul. 28, 2009

I salted my slices of eggplant for 30 minutes first and then rinsed and dried. I also floured before I did the egg wash and I used italian seasoned bread crumbs. If you follow this recipe exactly you are going to come out with some very bland eggplant no matter how much salt you add at the end. You also need to make sure your oil is hot before you add your eggplant and do not crowd the pan or you will end up with some soggy eggplant. It was good once I added some seasoning!

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madyson007

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Reviewed: Jun. 15, 2009

This was exellent- i also used italian breadcumbs. Not AS great the next day.

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Kate

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Reviewed: Apr. 23, 2009

OMG this was so easy and delicious! I thought it would be too plain, but it was great on its own. I did use Italian seasoned breadcrumbs though, so I'm sure that helped. I will definitely use this recipe the next time i make eggplant parmesan as well! Thank you!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 7, 2009

it's an ok basic recipe, but too much to fix, i marinate the aubergine with salt and pepper and top melted gouda cheese before serving. oh and mind the oil else it will be soggy.

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vens

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Great and simple to make. I suggest soaking the eggplant in the egg batter completely, before dipping in bread crumbs. Mixed 1/2-1cup (depending on how much your making) in with the bread crumbs, then dipped.

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brilyn

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Reviewed: Feb. 17, 2009

I'm on board with everyone as far as added seasoning is concerned (marinated in olive oil, garlic, salt, pepper then dredged in flour to help egg stick, onion soup mix in bread crumbs). With that said, I have always tried assorted methods of frying my eggplant coated in flour....and have always ended up with a floppy, occasionally tasty mess. We're poor country folk, we like to eat stuff like this with our hands....and my way didn't accommodate. The color, the texture, SIMPLICITY you get it all with this recipe. I don't review much, but eggplant is one of those foods that is a disaster if you don't get it "just right". Well guys, this is "just right". Thank you for a very simple, adaptable recipe.

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kra-z k'chen

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Reviewed: Jan. 29, 2009

My husband never has tried eggplant until I cooked this...and he LOVED it! I'm so excited my kids even liked it so much that they ate seconds!

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SMiller

Cooking Level: Expert

Home Town: Granbury, Texas, USA

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Reviewed: Oct. 27, 2008

Yummy! My kids even loved these. I cut them like french fries, dipped in italian breadcrumbs with grated parmesan cheese, cooked them in EVOO while they were coolin I sprinkled with parmesan cheese.

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cindy

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Reviewed: Oct. 20, 2008

Not to terrible but it was rather bland. I made as is next time I will make these changes: Salt the eggplant slices before breading. do an equal parts parm / italian bread crumb mixture. I will roast garlic until soft enough to form a paste and lightly spread on top before adding a dab of red sauce and mozzarella cheese. It's less easy I know but with really improve the taste.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 15, 2008

I used italian bread crumbs because that's what I had. You have to add more oil as you go otherwise the eggplant will burn very quickly. I found I like the eggplant in thinner slices and more soft than crunchy. I will try these again in the future.

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