Reviewed: Oct. 5, 2008

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

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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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Captain Morgan

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: Marietta, Georgia, 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

Living In: Georgetown, Ontario, Canada

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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: Los Angeles, California, USA

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Reviewed: Oct. 20, 2007

I made with olive oil. Delish!

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Sep. 20, 2007

it will be best if you sprinkle first the peeled eggplant w/salt and white pepper before dipping it to egg.this is good and dont forget the temperature of the oil.it is best to check it 1st.good recipe!

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Lilibeth:)

Cooking Level: Beginning

Home Town: Davao City, Davao, Philippines

Living In: Wajima-Shi, Ishikawa, Japan

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Reviewed: Sep. 14, 2007

This is pretty much how I always made it. I, like some others, used olive oil in place of canola and added more as needed due to the eggplant eating it up. I also added garlic powder, parmesan and romano cheese, and seasoned salt to the Italian breadcrumbs. I had 2 medium eggplants cut into 3/4" slices and used 2 beaten eggs, not 3. We also enjoyed them better with a little warmed spaghetti sauce on the side (kind of like an eggplant parmesan).

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JULIESZ

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Reviewed: Sep. 5, 2007

This is a very easy and quick way to get a taste of good down-home cookin'. :o) We tried it tonight and absolutely loved it - a great side dish.

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Melanie K.

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Reviewed: Aug. 16, 2007

I made some modifications as specified by other reviewers (e.g., seasoned the bread crumbs, salted and rinsed beforehand) and it turned out ok. As one reviewer suggested, I also sliced the eggplant pretty thin (e.g., less than 1/4 inch). This turned out too be too thin - for some of the pieces all we could taste was breading. Next time, we'll go a little thicker.

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Majka393

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Reviewed: Aug. 2, 2007

I tried this recipe because it looked the easiest, but Oh My... was it ever so tasty. My mother used to hate eggplant until tonight. I did add salt, black pepper, onion powder, garlic powder & seasoning salt to my egg wash and also used the Italian style bread crumbs...and the seller is the fact that my 4 year old won't stop eating them! Yay!

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Cristy

Cooking Level: Expert

Home Town: Gardendale, Alabama, USA

Living In: Hoover, Alabama, USA

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Reviewed: Jul. 22, 2007

I used panko breadcrumbs seasoned with some garlic powder and then seasoned the eggplant with lots of pepper and some salt as soon as they were done frying! YUM!! I used these as part of an open faced french bread pesto pizza (cut the bread in 1/2, used pesto instead of pizza sauce, roasted red peppers, fried eggplant, fresh tomatoes and mozzarella- YUMMM!!) Thanks for a versatile recipe!

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