The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 25, 2009
This recipe was a big hit with me and my family. Even my 4 yr old really like these. Especially when I added some shredded cheese on top. This one is definitely a keeper!
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Photo by Lena W.

Cooking Level: Expert

Home Town: Moultrie, Georgia, USA
Living In: Valdosta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 17, 2009
We really enjoyed this. The second time I made it I forgot about the butter, still edible and good but a bit dry, and everything always tastes better with butter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 11, 2009
This is fabulous! I added panko (Japanese breadcrumbs - flaky, sweet and crunchy) to the potato mix and used a little olive oil in the baking pan as well as spraying olive oil on top of the eggplant before flipping over. No need for butter and olive oil is healthier. Love parmesan cheese in the mix, too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 27, 2009
Great idea. The mashed potatoes got crispy - it was close to fried eggplant. But, it did need a good bit of seasoning in the mashed potatoes - they were bland by themselves. A good bit of salt and pepper helps, from there, go with Italian, Greek, herbs d' provence, etc. Thanks for posting -
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 15, 2009
Thank you!! I needed a new recipe for eggplant and found this one to be great. I did add some parmesan, italian seasoning and basil to the potato flakes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 21, 2009
My husband is not a fan of eggplant, but loved this. I only used 2 T butter and it was still a little greasy for my taste. I will try again next time with olive oil. Also, added some breadcrumbs and garlic powder to mashed potato flakes.
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Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Randolph, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 1, 2009
It was OK, both 15 year old and 11 year old girls liked it better than I did. My 15 year old gave it 4 stars. I tweaked it a bit. First off, used olive oil to coat the pan, why use butter? Olive oil made so much more sense. Then added Creamy Italian dressing to TWO eggs, and then added a great garlic seasoning that has Parmesan cheese in it to the instant potato's. Cut at a bit larger than an inch, and two slices per person were enough. Will slice it thinner next time. Finishing another small batch in the oven as I type this. We also added Parmesan cheese when we took it out of the oven. Served it with pasta, and it was a great meal, and very filling. Was very fast and easy to make. I look forward to trying it with zucchini this summer.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 24, 2009
Made this tonight and my husband and I thought it was overwhelmingly tasteless and dry even though I added spices to the potato flakes. Instead of butter I sprayed the cookie sheet with olive oil Pam. I love eggplant and this dish made me not like it at all.......
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Jan. 22, 2009
I really liked these, my husband just looks at me when I try to give him eggplant [not one of his favorites] So I'm not adding his or my sons reveiw. Any way I had 'Butter and Herb' potatoe flakes; Just alittle salt afterwards. YUM. I have a spray bottle of " I Can't Beleive It's Not Butter," No calories, I used that to spray on them.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Jan. 13, 2009
Gotta love a versatile recipe like this! But I couldn't leave well enough alone, of course. My modifications: Omitted the butter and used parchment paper on a sheet pan. Used one egg plus about two tablespoons of Italian dressing and two tablespoons of creamy Caesar dressing then dipped in the potato flakes with some additional parm and cracked black pepper. Sprayed the tops with a little Pam and baked them at 350 for about thirty minutes and did not turn them. They were delicious and disappeared at dinner!
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Cooking Level: Professional

Home Town: Sea Cliff, New York, USA
Living In: North Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 14, 2008
the tastiest, easiest, and fastest "oven-fried" eggplant i've found. i added garlic salt and black pepper to the tater flakes and left the egg wash plain, i then used unsalted butter. the simple, clean flavors are perfect with your favorite marinara, tzatziki, curried yogurt, or even ranch :)
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Cooking Level: Expert

Home Town: Naperville, Illinois, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 11, 2008
This was a pretty good way to use eggplant. I would give 5 stars but felt that as written it would have been oily and very bland. I used about 2/3 of the butter called for, added garlic pepper to the egg and used roasted garlic mashed potato flakes instead of plain in addition to adding salt and pepper. With those changes there weren't any leftovers. Thanks for a great starter.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 10, 2008
excellent!! Just make sure you dont make them too thin like I did first go around:) Great for a quick snack!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 29, 2008
These were great! They kinda tasted like potato chips, but I liked that. Will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 17, 2008
Absoultly awsome!!! This was the first time I have had eggplant and I was very impressed! I made it for my daughter and husband and they raved about how good they were. I didn't change a thing and they were so easy! Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 27, 2008
Pretty good but I would like to find a different batter to oven bake these.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 16, 2008
Woah...wayyyyyy too salty
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Cooking Level: Intermediate

Home Town: Albion, New York, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 8, 2008
i love breaded eggplant. but... this was truly amazing!!!! Ferlina
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 31, 2008
Very good
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 19, 2008
What a time saver! Frying in batches takes forever, I will probably always use this method now. I added some seasoning to the tatos, garlic and onion powder, pepper. I used olive oil instead and it worked great, maybe add a bit more when you flip them. thank you for the recipe, we will have eggplant more often now!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Greenfield, Wisconsin, USA

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