Reviewed: Oct. 31, 2009

I found these to be very satisfying. Three sticks were plenty to quench my cravings leaving many sticks left over. They were still firm when cooked, I feel they needed more cooking time.

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LiveLoveEat

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Reviewed: Oct. 4, 2009

A very good way to serve up the eggplant I bought at the farmer's market. I actually didn't have enough parmesan cheese - I had about 1/6 of a cup and it was actually grated romano, parmesan, and asiago blend. If I made the recipe again, I would use the same amount as the cheese flavor came across just right. I was impressed with this as it is easy and yummy.

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Holly

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Reviewed: Sep. 20, 2009

I feel this recipe lacked something in taste. the eggplant just was not impressive. I would probably not add Parmesan cheese in the bread crumb mix and then fry the sticks in the pan instead of broil or bake.

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kdwesley

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Reviewed: Sep. 14, 2009

Made these tonight, and they were ok. I only cooked half, so the other half I will sweat out first by sprinkling with salt on the eggplant to take away the bitterness. Mine turned out nice and crispy but just seemed to be lacking something-haven't been able to put my finger on what though. Not bad as a healthy side, but def needs marinara for dipping!

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rocksteady

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

It was okay. A little soggy. Maybe need to cook a little longer next time.

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megmason

Cooking Level: Expert

Home Town: Anderson, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 14, 2009

We are not eggplant eaters, but I got one in my co-op farm box, so I needed to use it. My kids tried this, but didn't like it. I will have to try other eggplant recipes to see what we like. Although I think people who generally like eggplant would like this recipe.

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Cheri

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Reviewed: Oct. 28, 2008

I must have not followed the recipe correctly because they turned out a bit rubbery and flavorless. I will try them again, maybe use zucchini and add salt and more garlic and herbs and cook a but longer. I'm sure this was an operator error, not recipe.

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brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

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Reviewed: Aug. 22, 2008

YUM! I really enjoyed this recipe! I had an eggplant I needed to use and this was just what I felt like. I didn't use wheat germ however (I didn't have any) so I subbed in wheat flour and it turned out great! I also increased the garlic and italian seasoning to my preference. I'm guessing the original recipe is just as good!

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Aug. 13, 2008

VERY good, and SO easy! My kids loved them. I have the small japenese eggplants in my garden and this recipe for them is great! I had a marinara sauce, and I used about 9 small eggplants..........many thanks

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Becki J

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Jun. 21, 2008

These were wonderful! and filling! It was the first time I used wheat germ...the whole table raved about them...and they were so easy too!

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vanessatubb

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Reviewed: Apr. 9, 2008

I love eggplant & basically any veggie! But i didnt really care for this recipe. It was not that tasty, kind of not eggplant flavor.

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victoria

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

Yummy! I used 2 whole eggs mixed with a little salt and fresh pepper instead of the egg substitute. I also peeled and cut the eggplant into rounds. I did use some Italian breadcrumbs and added the wheat germ and cheese to it. I liked the wheat germ aspect of this dish, sneaking in a little healthiness. My kids love these, and I serve them with my homemade marinara sauce.

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

This was good and due to the wheat germ and a quick broil also healthy. Next time I will omit a bit of Parmesan cheese as the taste was a bit strong.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Oct. 11, 2007

Yummy! I had never cooked eggplant before and this was an easy way to start. I salted and rinsed them first so they would retain their shape. I left out the wheat germ, and used egg whites. Good flavor, nice crunch on the outside, and soft on the inside.

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robybird

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2007

Such a good, healty alternative to french fries!! My 3 year old and 1 year old loved them with ketchup!!! What a great way to use eggplant!

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Christin

Cooking Level: Expert

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Reviewed: Sep. 29, 2007

Great healthy snack!!!!

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Aug. 6, 2007

Loved the wheat germ breading. I plan to try this in some other recipes. These were evengood as leftovers.

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Joyce

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Reviewed: Jun. 30, 2007

Another tip: to give an Indian flair, try mixing yogurt, molassas and curry powder as a dipping sauce - even my picky brother liked it! I used approx. 1/4 cup plain yogurt, 1+ Tbsp molassas and maybe 3/4 tsp curry.

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HEIDIMARIE83

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Reviewed: Jun. 30, 2007

these turned out really well. i love the wheat germ, it tastes just like bread crumbs! i had a lot of eggwhites laying around so i used that instead of egg substitute. a great afternoon snack!

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