My word! This recipe is a million times easier than actually frying the eggplant in oil. The texture (crispier and crunchier) is PERFECT! Even my husband (who initially called eggplant an 'abomination') loved it! I did add some Tony Chachere's Creole Seasoning and garlic powder to the flour, as well as a couple of tablespoons of olive oil to the sour cream/egg mixture, to give it the flavor of having been fried. It was delicious served over Angel Hair pasta with a light alfredo sauce! Great recipe... it's definitely a new family favorite!
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My word! This recipe is a million times easier than actually frying the eggplant in oil. The...