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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dimmu

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Aug. 11, 2008

My neighbor gave me several eggplants the other day and I found this recipe. I have haunting memories of my mom "hiding" eggplant in everything as a kid- so I wanted something good! lol My 10 yr old daughter and I LOVED this recipe! The only thing different I did was put a pinch of shredded colby jack cheese on top and let it melt. Yummo! Very good dipped with BBQ sauce too. I told my mom and that I'd made an eggplant dish and she laughed and said "Your kidding!" We've actually made this about 3 times so far. Now I've got to get some more from my neighbor!

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NEECIELEE

Cooking Level: Intermediate

Home Town: Centerville, Indiana, USA

Living In: Cambridge City, Indiana, USA

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Reviewed: Aug. 10, 2008

This recipe was delicious. My husband also was complaining about eggplant for dinner but ended up eating more than half of the eggplant. I used the rest of the mashed potato flakes to bread pork chops the next night and it was awesome. It was like having mashed potatoes with our pork! Maybe I'll try chicken next...

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peachnf

Cooking Level: Intermediate

Living In: Tamaqua, Pennsylvania, USA

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Reviewed: Dec. 22, 2007

This was the first time I have eaten eggplant,and I was very impressed with this recepie fattboyoc52

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fattboyoc52

Cooking Level: Intermediate

Home Town: Canon City, Colorado, USA

Living In: Abilene, Texas, USA

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Reviewed: Oct. 26, 2007

Unfortunately, this one wasn't a hit with the family. It definetely needs more seasoning, where eggplant is such a bland veggie. I love eggplant, but wouldn't make this again. Sorry!

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iluvfargo

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Reviewed: Oct. 19, 2007

I love love love this recipe!! Its the best way to have eggplant! I dont change a thing, its awesome as is! I am going to try and bread chicken with the potatoe crumbs tonight, wish me luck!!!!

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DANA

Cooking Level: Intermediate

Home Town: Altus, Oklahoma, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Sep. 11, 2007

This was a great idea, my son scoffed them down. Both my husband and I found them to be lacking in flavor so may simnply season the eggplant next time. Thanks for a great starting idea!

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MOUSIREID

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Reviewed: Aug. 31, 2007

Very good, next time I will add more seasoning though.

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SWAFlyGirl

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Reviewed: Aug. 6, 2007

This recipe is a great one to 'build' on! I modified by adding ground parmesan, Italian bread crumbs, and powdered garlic to the potato flakes. My potatoes were low sodium so I had to add some salt. Also, I used half the butter and added some olive oil and sprayed tops with canola nonstick spray. I didn't flip'em, they really didn't need it, but next time I may do that because they were a 'little' crunchier on the bottom. This was my sons (12 yo) first go at eggplant, needless to say he intitially said "ain't gonna do it" but he tried a bite and then ate 3 slices! Imagine that... ;-)

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SOAPSTER

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2007

I made these as an appetizer the other day but used zucchini instead of eggplant and red-skinned (rather than plain) instant potatoes. I also used only about 3 tablespoons of butter because that's all I had and they came out great. My friend and I devoured the whole pan and she had warned me ahead of time that she didn't like zucchini at all. They came out great -- very flavourful, not too buttery or greasy. I'm definitely looking forward to trying this again with the eggplant!

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AZFiregirl

Cooking Level: Beginning

Home Town: West Hartford, Connecticut, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 6, 2007

Delicious! To lower fat and calories, I used 2 Tbsp. of light margarine instead of butter. I also sprinkled a little parmesan cheese on top of each slice before serving. This dish reminded me of fried eggplant, but without the guilt.

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clee

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Reviewed: Apr. 15, 2007

I followed the recipe and then after I turned them I topped each with a dollop of pizza sauce and shredded cheese. Doing this made it possible for me to fool my 3 year old into thinking they were little pizzas! Worked like a charm and tasted great!

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kristine162

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Reviewed: Feb. 25, 2007

Tasted too much like potato. I used store brand potato flakes maybe I should have used better. Won't be making this again, but thanks, always willing to try an eggplant recipe.

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: Oct. 4, 2006

Messy, requires more than one egg, but a good way to eat eggplant.

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Angela

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Reviewed: Sep. 20, 2006

This was o.k. It tasted more like potato than eggplant. I parmed what I had left and it was really good. I will probably stick with my regular recipe for parm though because of time.

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Carrie C.

Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA

Living In: Leroy Township, Ohio, USA

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Reviewed: Sep. 6, 2006

I had some Japanese eggplant from my garden that needed to be used up. This was perfect. Because of the long, thin shape, I cut the eggplant into wedges about 4" long. I also had a zucchini from the garden that I cut into rounds. I'm always suspicious of a recipe that calls for a 450 degree oven (easy to burn and dry out ingredients). Thanks to my digital oven controls I was able to cook the vegetables at 420-435(I started out at 420, then upped to 435 after turning.)The results were wonderful. What a nice recipe. We will make this again and again. Served it with marinated steak tips and chicken breasts from our local market. An easy and delicious late summer mid-week dinner.

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Aug. 14, 2006

This was very tasty, just like fried eggplant! It's a great way to get the fried taste without stinking up your kitchen with a pot of grease.

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C.H.

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2006

my husband looked pretty disappointed at dinner when i said we were having eggplant... but he loved it and ate it up - yay! I used margarine instead of butter and added some extra spices like other reviewers said... I had a lot leftover and saved the potato flakes for another time... I think this would be a great way to dip zucchini rounds as well... I will make this again - it's easy and tastes great... though a bit on the salty side - i'd use 1/2 teaspoon salt instead.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jul. 30, 2006

To be honest I am not to crazy about eggplant, but I did try this recipe and change the regular instant potatoes to Idahoan Loaded Baked (Blended with butter, sour cream, cheese, bacon, onion & chives) and used 1 tsp of cayenne pepper. Served them with some homemade salsa...and my friends could not keep from raving about the new appetizers I served.

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