Reviewed: Apr. 7, 2013

Ok, this sounds interesting, however the butter burnt before the oven preheated, so perhaps melting another way or perhaps a lower temp. I will try a couple different "oil" solutions, especially to cut down on fat calories and still see if this works. Am always looking for ways to "create" the fried thing, without the calories!

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crazybird

Reviewed: Mar. 27, 2013

Tasted a little bland, but not too bad.

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JoJo

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 22, 2013

The recipe did not have any flavor. If I am tempted to try it again perhaps I will use one of the flavored potato flakes

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Home Town: Mineola, New York, USA

Reviewed: Dec. 26, 2012

These were good, except it took forever to cook because you can't fit very many slices on a cookie sheet at one time. So I had several batches to make. Other than that, this recipe got my kids to eat eggplant, which I thought would never happen :)

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alayna5882

Reviewed: Dec. 24, 2012

This would have gotten five stars, but I did have to cook it a lot longer than 20 minutes and I had to use an extra egg. Otherwise: fantastic!!! I sliced the eggplant more like 1/2" thick, so I had about five slices leftover that I couldn't fit on the pan (saving those for later!). I used the cheap instant mashed potatoes that are flavored, in buttery homestyle flavor, and added 1/4 t. garlic. The eggplant was cooked until the slices were brown and the potato flakes were crispy. Not the least bit soggy and, actually, only a hint of the eggplant flavor given the thinness of the slices. Next time I might try slicing the eggplant a little thicker but the thinness is great for people who don't necessarily love eggplant as much as others.

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dawn555

Reviewed: Nov. 21, 2012

My husband and I thought this recipe was very good. I inadvertantly cut some slices 1/2 inch and some 3/4 inch. We preferred the 1/2 slices. That is the only thing I would do differently next time and there will definately be a next time.

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GrandkidsMawMaw

Reviewed: Nov. 11, 2012

Followed recipe exactly. Rather bland. May be OK if you punch it up a bit w/ more spices. Didn't brown up as nicely as shown in the photo so I had to slide them under the broiler to make them less sickly looking. Would of been nice if the flavors blended more but was 2 distinct flavors of crispy mashed potato and eggplant. I stick w/ eggplant parm.

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M2mom

Reviewed: Nov. 10, 2012

Needs to have a bit more flavor so I added garlic powder, parmesan cheese, basil, and oregano to the potato flakes. Also, cooked them in a skillet and that works out very well.

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Nov. 1, 2012

Fabulous! I cut mine into thick chunks and only used a tablespoon or two of butter to cut fat and calories and it still came out nice and crispy. I'm going to save this recipe because it would be a great way to prepare the eggplant for Eggplant Parmesan without having to fry it first.

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