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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Rebecca Paxton

	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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Amy

	Cooking Level: Beginning Home Town: Birmingham, Alabama, USA
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Reviewed: Oct. 7, 2008

Best way to eat eggplant. Just add some salt and spices.

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MrsSpice

	Cooking Level: Intermediate
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Reviewed: Oct. 5, 2008

I used flour with water instead of bread crumb. That makes the eggplants more crispy.

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u1117054


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Reviewed: Sep. 10, 2008

This came out great! We used out home grown Japanese eggplant about 9 varying sizes. I took off some of the skin and used only 2 eggs. Also used seasoned Italian breadcrumbs.

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monique

	Cooking Level: Beginning
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Reviewed: Sep. 3, 2008

Off the hook. Lady at local green market told me to try sicilian eggplant. So I made this recipe with that & Italian B-Crumbs, then added salt, basil & a bit of Captain Morgan rum to oil. Cooked in app. 2 min ea. side

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The Captain

	Cooking Level: Expert
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Reviewed: Aug. 31, 2008

This was very good but I would definately use some kind of seasoned bread crumbs. Worked well with Japanese eggplants too!

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amy m-s

	Cooking Level: Beginning Home Town: Carlisle, Iowa, USA Living In: Fort Collins, Colorado, USA
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Reviewed: Aug. 23, 2008

I wanted to eggplant since i had never had it before and this was delicious! i did my homework on eggplant before i even tried this. after i washed and peeled it, i soaked it in salt water for a few minutes. I drained and added seasoned salt and pepper. i also added wishbone ranch dressing to the egg and used italian seasoned breadcrumbs. i used enough oil to cover the bottom of the pan and they came out wonderful. I also used some ranch dressing for the dipping sauce. will be using this again-thanks for the post :)

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MS 2 REE

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA Living In: Winter Park, Florida, USA
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Reviewed: Aug. 6, 2008

I guess I'm not an eggplant person: my husband and I thought they were really bland, despite my having added salt, pepper, and a few other spices to the bread crumbs. Wonderful texture, though!

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Estella


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Reviewed: May 23, 2008

This was very good. I did add almost all of the packet of Hidden Valley Ranch dressing mix into my egg to add a little flavor. I also used salt and pepper on my eggplant prior to dipping in the egg.

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Brooke

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Apr. 1, 2008

This recipe did change my outlook on eggplant and eggplant related products. Greasy is the hand who holds the plant. Tasty indeed dipped into a ketchup and mayo blend. Satisfied my pallet was.

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Antfarm


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Reviewed: Mar. 8, 2008

I used this recipe for eggplant and zucchini as a side with beef shwarma it was delicious great recipe. Than kyou

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malak


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Reviewed: Feb. 21, 2008

Great base recipe. Add in your favorite spices and flavorings.

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Suzy E.

	Cooking Level: Beginning Home Town: Topeka, Kansas, USA Living In: Lexington, Kentucky, USA
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Reviewed: Dec. 8, 2007

This was surprisingly good. I made it for my vegetarian son because it was so quick. I did add some sprice to the breadcrumbs though. Cayenne, sea salt, vegisal and pepper. Yummy.

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sizzlin'incanada

	Cooking Level: Intermediate
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Reviewed: Nov. 1, 2007

eggplant soaks up oil like a sponge- be careful or your eggplant will be soggy!

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Briar Rose

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Winter Park, Florida, USA
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Reviewed: Oct. 20, 2007

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