Reviewed: Feb. 28, 2012

This recipe was easy and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Dec. 28, 2011

Made this gluten free (used almond and coconut flours instead) and fried in a combo of olive and coconut oils instead of canola. Then made them into mini pizzas and baked them! Delish!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BeckyBoo

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

You must add more seasoning (a lot more!) to the bread crumbs and season with salt right after they come out from frying but this is just the base for whatever kind of fried eggplant you want to have. If you want to knock it out of the park add some Szechuan pepper (the numbing kind of spice used at Chinese restaurants) and red pepper flakes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Maggixial

Cooking Level: Expert

Home Town: Deerfield, Wisconsin, USA

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 27, 2011

This is a great basic recipe but you definately have to add spices or at least salt. I added Ras El Hanout, which gives it a nice zing, to the flour mixture. I didn´t have breadcrumbs. Unfortunately the flour didnt stick well to the eggplant, so they turned out with "bald patches".

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cosi4683

Reviewed: Oct. 17, 2011

Just made this, almost ate my fingers. They are so good. I added garlic powder and a little salt to the egg mixture. Also added garlic powder and black pepper to the crumbs. I made whole wheat cracker crumbs. My husband loved it, will definitively make again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Ansha

Reviewed: Oct. 7, 2011

I have always "weeped" eggplant & zuchinni by salting after slicing and letting it drain in a collandar - about 20 mins. Then pat dry and rub lightly with olive oil. After that, do what you do. I would agree plain crumbs are probably boring - use spices, but try and stay away from "salts". i.e., garlic salt, onion salt, etc. Best to use powders...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

N K Thoms

Cooking Level: Expert

Reviewed: Oct. 5, 2011

10-4-11: This was pretty good, but some of the eggplant burned - needs careful attention to the heat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 3, 2011

I made this w/ plain breadcrumbs---boring. So, I used Italian-style crumbs the next time and they were awesome!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

smonfils

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Reviewed: Oct. 3, 2011

*** Dip, bread and refridgerate for 20 minutes - then fry. Bread crumps will stay on the eggplant and not in the pan! As a child I didn't care for this but by the time I was a teen - couldn't get enough. Of course, back then it was fried in butter. I admit I still use butter but with a mix of oil.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Oct. 2, 2011

I used the Panko (Japanese Bread crumbs) for a crisper, lighter coating. I also added 1/4 tsp. garlic salt and 1 tsp. Italian seasonings (could use just oregano). This give this recipe much more flavor. To reduce the fat and cholesterol you could use only 1 egg mixed with 2 Tbsp. water.

Was this review helpful? [ YES ]
1 user found this review helpful