5 Reviews of Faux Fried Eggplant (Aubergine)

From: Miss Annie

On Nov 10, 2004

The eggplant was cripy and had a very nice flavor. One of the reviewers mentioned cutting back on the parmesan, so I did. I think it turned out ok. Just for texture sake I did use the marinara sauce and the provolone cheese. It made a very nice side dish. Thanks, Susan for sharing this keeper!

From: M2050b Bailey

On May 29, 2003

Wow! It is crisper than if you fried it and it is tender and moist in the middle! Wonderful flavor. I didn't use the marinara sauce but did put cheese on top. This is scrumptious! I will be saving this recipe to make over and over again! Thanks!

From: Elly in Canada

On Nov 29, 2006

I enjoyed this recipe, a nice change from the usual method. I skipped steps 3 and 4 and do not peel my eggplant. I added 3/4 cup parmesan to the crumbs and it was sufficient for my taste. A wonderful way to make eggplant parmesan, topped with a light tomato sauce and shredded provolone. Yummy!

From: Meryl

On Feb 2, 2004

The texture was great, nice and crispy, and deserves 5 stars on its own, but the taste was much too salty and therefore lowers the rating significantly. If I ever make this again, I'll reduce the parmesan dramatically (I used Parmigiano Reggiano) and increase the breadcrumbs, so that the mix is less salty. I also thought the breadcrumbs could have used some herbs such as oregano, basil, etc. I omitted the provolone altogether, because that would have made the dish even saltier than it already was, and I sprinkled a tiny, tiny bit of grated Parmegiano Reggiano over the top instead.

From: j.sugiarto

On Nov 9, 2007

this is really great! fyi, i am NOT a fan of eggplant, but i love this recipe and plan to make it again later this week.. isn't that surprising? :D thanks a lot for the AMAZING recipe, Susan Lee!