Reviewed: Feb. 27, 2012

This recipe would probably come out a lot better with a few alterations. If you just coat the eggplant in flour and try to fry them you end up with a soggy oily mess. I recommend coating in egg and bread crumbs, spritz with oil, and bake the rounds instead. This is what I usually do with eggplant and should have done it this time. Also, the olive oil/anchovy sauce would probably be better with a bit less olive oil. My whole dish just turned out to be an oily mess and looked nothing like the pictures loaded here.

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

Reviewer:

peachangelmusic

Reviewed: Jul. 7, 2011

Delicious Summer side dish! Because my oven isn't working I wasn't able to bake it, but I served everything room temperature and it was great. Instead of just flouring the eggplant, I dipped it in egg and then bread crumbs before frying. I layered up the ingredients into a stack and dressed it at the last minute with the vinaigrette. Delish!

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

Reviewer:

Kristin

Cooking Level: Expert

Home Town: Hartford, Connecticut, USA

Living In: Norfolk, Virginia, USA

Reviewed: Jul. 6, 2011

I have tried this recipe. Instead of frying the egg plant I roasted it with brushing some olive oil & sprinkling some kosher salt to make it light. My husband is on a low fat diet. I tried with cartage cheese. Came out delicious. Specially to serve cold.

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

Reviewer:

Kinni

Cooking Level: Expert

Living In: Holland, Pennsylvania, USA

Reviewed: Jul. 5, 2011

I loved this recipe, but I loosely followed it…still trying to be true to it and do it justice...I grilled the marinated eggplant slices instead of frying them, and used fresh mozzarella cheese, the tomato and basil was from my own garden, and then broiled them in the oven on top of crostini slices until the cheese was bubbly. For the olive oil basil drizzle, I omitted the anchovies, and instead used a tsp. of olive oil infused with white truffles, white balsamic vinegar, and roasted garlic! Out of this world!

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

Reviewer:

Mrs. Chef Esh

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jul. 1, 2011

I once tried this dish at my daugther's god parents house. It was amazing but very rich and filling. My hubby really loved it. So its great that i can now try it out myself! Although she did not use anchovy.

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