Fantastic! Really tastes like battered deep-fried eggplant, with a soft inside
and fairly crispy outside. I found it hard not to eat all four servings
myself in one sitting. Despite not adding any salt, I found these a
tad salty simply from all the salt in the mashed potato flakes I used. So
don't add salt! Like other reviewers, I only used two
tablespoons of butter because that seemed like plenty (and would make the
recipe healthier). (Remember, all the butter gets soaked up by the
eggplant, and the recipe calls for a lot of butter!) As an experiment, I
once added a little more butter when I flipped the eggplant, and those pieces
ended up a little too buttery/greasy for me, though others may like them
that way. Incidentally, I found I needed two eggs.
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