Reviewer:

MermaidSmoothie

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Reviewed: Aug. 10, 2011

I usually use bread crumbs but the cornmeal gave it an interesting flavor with a crisper coating.

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1 user found this review helpful

Reviewer:

rockobirdie

Reviewed: Jul. 28, 2011

This is a good recipe, but you should dip the sliced eggplant in whisked eggs before you dip it in the cornmeal, ect.

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2 users found this review helpful

Reviewer:

pinkieforever

Home Town: Arlington Heights, Illinois, USA

Reviewed: Jul. 26, 2011

Very oily! I will try baking next time.

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Reviewer:

Mzmiller

Reviewed: Jul. 9, 2011

This is a great recipe. I embellished the recipe by brushing them with olive oil and used Panko bread crumbs instead of cornmeal and baked on parchment paper @ 400 for 20 minutes, turning after 10. Delicious.

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Reviewer:

Donnaskitchen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: May 22, 2011

We Grilled them and followed the recipe to a T. No flavor, not enough seasoning, should have used olive oil or egg to make the seasoning stick. Should not have used cornmeal at all on the grill. Fried it may have been ok, but the idea of using this recipe on the grill is completely bogus. sorry

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3 users found this review helpful

Reviewer:

Matt

Reviewed: Apr. 26, 2011

I grilled this and it was super yummy. I plan to add it to pasta next time. Yum!

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Reviewer:

sexykatmeow

Reviewed: Sep. 21, 2010

Excellent recipe. I did not find these oily at all, and would recommend keeping the heat med-high to avoid that. They could use a little more salt, and I am not a big salt "adder" normally, so you could just add later to taste. I also used 1/2 panko and 1/2 cornmeal, and the texture was even better than just plain cornmeal. Beefing up the oregano and chili powder helps a little with the overall taste.

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2 users found this review helpful