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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