Reviewed: Apr. 4, 2013

simple and delicious I followed as others said by dipping the eggplant in flour 1st next egg then bread crumbs. My daughter loved the thinner slices but i loved all the sizes. Great recipe I will be making this again. :)

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Reviewer:

Shavanda

Reviewed: Sep. 1, 2012

Glad to see someone else cooks exactly like I do. Wouldn't change a thing by adding something. Great the way it is. I use earth balance instead of olive oil though. Just my preference. I have had it both ways. If fact, just had some right now.

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Reviewer:

Ann

Reviewed: Aug. 24, 2012

I make this recipe all the time. The only thing I do different is I add Parmesan cheese to the bread crumbs for a little extra flavor. As far as the eggplant being soggy, this really only happens if you don't have the oil hot enough when you add the eggplant. Easy & delicious. Great recipe!

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Reviewer:

estelle

Reviewed: Aug. 21, 2012

I only give this 3 stars because I feel that you really need to do a couple things differently. 1st you need to sweat the eggplant by sprinkling it with salt and letting it drain in a colander over the sink for at least 20 min. This improves the texture and flavor. 2nd use Italian seasoned Panko instead of plain breadcrumbs. Last, heat olive oil until it shimmers then add eggplant. Done this way, a plain recipe becomes great. My husband normally refused eggplant until I made this. It's a great appetizer served plain or with spaghetti sauce for dipping!

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Reviewer:

KelliK

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

Reviewed: Aug. 12, 2012

After frying eggplant remove to a platter and top with sauted mushrooms and then sliced tomatoes. Salt and pepper the tomatoes and add your favorite dressing. I've been doing this for years and it is yummy

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Reviewer:

nstrebe

Reviewed: Aug. 4, 2012

When I was a child my mom made fried eggplant,she would peel and slice the night before she was going to cook it, place slices on plate cover with another plate and set something heavy on the top plate. I aked why and she said this took out excess water and acid from eggplant. Also she made a tomato gravy to put on the fried eggplant, great meal.

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Reviewer:

Jersey

Reviewed: Jul. 27, 2012

I found I had to add more oil, and I agree with the other reviewers about adding spices to the bread crumbs.

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Reviewer:

Hildy

Cooking Level: Expert

Home Town: Oak Lawn, Illinois, USA

Living In: Pensacola, Florida, USA

Reviewed: Jul. 25, 2012

I did not like this recipe because all I could taste was bread crumbs. It was really bland. I think it would taste better by dipping the eggplant in egg and flour and adding salt and pepper.

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Reviewer:

akestner

Reviewed: Jun. 29, 2012

I like using corn meal with my eggplant and I cut them like long skinny fries. I dip in egg wash then roll in the seasoned corn meal and use very little oil to fry in. They will turn out very crispy and never soggy at all. It is hard for me to fry enough as they come by and snag them as soon as they cool off enough to grab!

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Reviewer:

JULEZFORU

Reviewed: Jun. 20, 2012

I cut thin slices and left the skin on. Then salted them and let them drain for 30 minutes to get the bitterness out and make the eggplant softer. Dipped in egg and then a combo of half dry bread crumbs and half shredded parmesan, and fried in light olive oil. This was delicious - best I've had, and very easy.

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