Reviewed: May 20, 2012

Mine came out still a bit hard even though I followed what some people said here. I baked for 10 minutes on one side and flipped it and baked another 10 minutes with my ingredients on the other side and the broiled for 5 minutes. Just wasn't very flavorful and wasn't really a hit with my guy.

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Reviewer:

princessducky

Cooking Level: Beginning

Reviewed: Oct. 26, 2011

So tasty and easy! I wanted to cut down the fat content so I used canola spray to grease the baking sheet. I followed another reviewer's suggestion and I put crushed red pepper flakes and parm cheese in the breadcrumbs. I also added a salt and next time I'll add garlic powder. I baked each side for 10 minutes and then I put a mixture of italian dressing marinated tomatoes, parm cheese and a sprinkle of salt, basil and italian seasoning on top. broiled it for 5 minutes. really good. next time I'll add more topping.

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Reviewer:

SMARIGOLD717

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Oct. 10, 2011

This was to die for! I used the entire eggplant, so I doubled the egg, water, and bread crumbs. I lined the baking sheet with foil, so no oil was needed. I didn't trim the skin (that's where the vitamins and fiber are!), and would definitely do that again! (The skin was very tender after baking.) Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Oct. 7, 2011

Very easy to make, tastes and looks great. Served with a salad, chicken and mashed potatoes.

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Reviewer:

a_dery

Reviewed: Sep. 24, 2011

What a yummy change for eggplant! I sprayed the baking sheet with Pam olive oil spray. Kept some skin on by peeling stripes to keep the shape together. You don't really need to measure the ingredients, I did add garlic powder after breading. Could use some more spices too. My husband doesn't eat cheese so I added it to mine and we were both happy.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Sep. 23, 2011

Very Good. Used as main course with pasta and sauce. Would serve to company. Looks impressive and tastes good.

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Reviewer:

nancy price

Reviewed: Sep. 19, 2011

I used panko that was thorougly seasoned. The coating adhered well. I used vegetable oil and my only complaint was that the rounds were pretty greasy. Next time I might try to just spray them with Pam.

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Reviewer:

AnnasBananas

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 18, 2011

Very delicious! This was my first time to have tried eggplant. I followed the recipe and we all really enjoyed it. Definitely will make again.

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Reviewer:

MN Nice

Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Sep. 15, 2011

This recipe is awesome! My first time ever cooking eggplant, and it turned out just fabulous. Simple, quick, and delicious dinner. My boyfriend ate 5 slices and said, "Are there more of these things somewhere?" Even my three-year-old son asked for more. Note: I did follow the suggestions to mix garlic in with the egg mixture and to flip the eggplant over 10 minutes through the baking cycle. Easy cheesy.

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Reviewer:

Zylowen

Reviewed: Sep. 9, 2011

This was my first time to make eggplant. I made my own bread crumbs. This was very good and a great hit with my husband. It was also my first time to taste eggplant and I enjoyed it.

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