The end result is a very tasty additive as a side dish, but getting there is a little rough.
First, I peeled the eggplant. The 1 tbsp of water is just not enough to get the eggplant moist and make it steam. It took almost 45 minutes before the eggplant was soft enough to "mush" up.
Two add'l 1/4 cups had to be added w/the breadcrumbs. I even added in a little corn starch to give it a holding consistency.
Refrigerating it should have been for 1/2 hour (not 15 minutes).
I baked them for 45 minutes (not 30). They come out brown, and are very, VERY tasty when they're done. But, you must have patience and the right ingrediants to make it worthwhile.
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The end result is a very tasty additive as a side dish, but getting there is a little...