Reviewed: Dec. 29, 2008

This was totally fantastic! I used panko, since it has less sodium, and it was so tasty...Thanks!

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momo48

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

I make these into small patties and serve them as appetizers with yogurt/cucumber sauce. There's never enough!

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Stacy

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Reviewed: Oct. 24, 2008

We are not big eggplant eaters, but we made these in an effort to not let the eggplant given to us go to waste, and they were actually pretty good! Served with spaghetti, and would make this meal again.

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 15, 2008

These were very good; much better than I thought they could be! I added almost 1/2 cup more breadcrumbs but used the full amount of cheese. I also baked these in a 350 degree oven instead of frying- they were crispy and delicious. Needed a little spice but that is just my taste. The kids ate them too and liked them, so its a keeper for sure. Made with chili mayo sauce. So good together.

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 13, 2008

I thought this tasted okay, but my family was not that thrilled with it. Eggplant parmesan is still my favorite eggplant dish. Made a half a batch and the only change was that I used garlic powder instead of the real deal.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Sep. 22, 2008

I LOVE THIS RECIPE!! We keep getting eggplant from our CSA and my partner hated it -- but now she loves this recipe. I have made it multiple times now and it's always a winner. The only change is that I just use one egg and that seems to get it just the right consistency.

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THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 7, 2008

These had great flavor, but mine were extra runny. I added all the breadcrumbs and then 1/4 C flour and they were still runny! There was no chance of making patties, so I spooned then out onto a baking sheet lined with parchment. It worked out great to bake them instead of frying and they stayed together nicely on the parchment.

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Barb

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Reviewed: Aug. 25, 2008

These were delicious! I also have an abundance of eggplant and this was a great new treat! I thought the vegetable oil would have too low of a flash point, so I fried these in palm oil and bacon fat in a cast iron skillet - delicious! Next time I might also try an oil free version on our electric griddle. Also, I added some cayenne pepper, and would suggest fresh parsley instead of dried, that really gives them an added kick!

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DAIRMUID

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Reviewed: Aug. 18, 2008

This was a delicious recipe. I chose to add some parmesan cheese to the mixture. My children even enjoyed it. I have already recommended it to many people.

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cookingforfive

Cooking Level: Intermediate

Home Town: Seneca, Illinois, USA

Living In: Ottawa, Illinois, USA

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Reviewed: Aug. 1, 2008

As a Vegetarian this recipe was quite a find. It was quick and easy (only took me about 20 min) and delicious. I did add more onions and fried them in Olive oil as opposed to the vegetable oil, but kept everything else the same. Even the rest of my family that eats meat like them. I was wondering if anyone used a white cheese instead of cheddar and how it turned out? Thanks for posting this!

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Rylie Parlett

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Reviewed: May 13, 2008

I made this last night and was really disappointed. I love eggplant and after reading all the reviews thought this would be a good addition to my files. It was way too much bread, and salt. Maybe my eggplants were too small. I did bake them first then mix and bake again to cut down on the fat. BUT I won't make again.

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CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 28, 2008

These are wonderful. The flavors are great. The only problem I have had with them is getting them to stay together while I am cooking. Sometimes they do great, sometimes I end up with a big pile of goo. But it's tasty goo!

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VITOMOJO

Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.

Living In: Clovis, New Mexico, USA

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Reviewed: Apr. 8, 2008

Ligero y sabrosito

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Cecy

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Sussex, Wisconsin, USA

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Reviewed: Mar. 26, 2008

So tasty! These are awesome. My hubby isn't a fan of veggies of any kind but even he had to admit that these could pass for a burger with a few modifications like adding breadcrumbs and a little bit more cheese. Overall, great and creative use of eggplant.

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MrsDiaz

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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Reviewed: Mar. 24, 2008

This was a hit with even the kids! I will definitely be keeping this in my favorite recipe file! Very tasty. My husband loved this recipe.

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smf

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Reviewed: Feb. 13, 2008

Excellent recipe. I only had 1 eggplant on hand, so I added 2 zucchinis. I microwaved them whole then scooped out the insides instead of chopping in advance. Less work. I added the recommended extra 1/2 cup of bread crumbs and cooked in the oven for 20 minutes, flipping them over after 10 minutes. Turned out great. Will surely make these again.

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cfriday30

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Reviewed: Oct. 13, 2007

The best way to describe them is eggplant and bread crumb mush with a crispy crust. I followed the recipe to the T. I don't know how anyone liked their eggplant prepared in this fashion! No thanks!

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ABABEINNJ

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Reviewed: Oct. 11, 2007

Really like this recipe. I reduced the egg like others suggested, and steamed the eggplants. They were small thin style so there were very few seeds. I formed patties and baked on a oven stone with a little spritz of olive oil versus frying, and used a blend of monteray jack and cheddar cheese. These freeze great and are easy to grab with an english muffin for a quick meal! Will make again and again!

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ASKAAR

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Reviewed: Sep. 17, 2007

really good and easy to make. i may try it next time with feta b/c i couldn't really taste the cheddar - it just wasn't cheesy enough - but it was tasty.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Sep. 5, 2007

Maybe I didn't microwave the eggplants long enough because I could not mash them into smooth paste. So I ended up putting everything into the food processor, which made the batter manageable. I added 1/2 cup extra breadcrumbs to bind the batter. I also baked the croquettes at 400c for 15 minutes on each side. Leftovers were nice, even cold.

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