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Perfect Eggplant! Just what I was looking for. I made it on Saturday night, planning to assemble it into eggplant parmagiana today. Good thing I tripled the recipe and cooked up 3 eggplants. My kids....yes KIDS....could not get enough of the freshly fried eggplant. I think they ate 1 whole eggplant between them, including my picky 7 year old. I used Italian Breadcrumbs, not fresh. I cooled the fried eggplant slices and stored them in ziploc bags until today and went ahead with my parmagiana plan. With the cheese and sauce, you could not tell the eggplant was not made fresh today. Everyone raved. The one suggestion I would make it to salt the eggplant for an hour, then rinse and pat dry. This sweats out the bitter juices and condenses the air pockets in the vegetable, so it absorbs less oil. Yes, it is an extra step....but it is worth it. Thanks for the recipe!

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LizP December 25, 2006

Good plan i used it on mine and topped it with white chedder and provalon cheese Yummy! Thanks for the tip.

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golddigge-wally September 13, 2011

Oh wow, these were good! I added a little seasoned salt and garlic powder to the mix and EVERY child at our cookout that "hated" eggplant (one actually wouldn't come near the eggplant when I showed it to her before I sliced it) chomped these puppies down! It was a raving success!

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PSU Lioness June 17, 2011

evelync, these are wonderful! I think the fresh rather than dry bread crumbs is very important. I've always used dry and my eggplant never came out as gorgeous as these. I'm sure the cornstarch must have something to do with it all as well. Thank you for all your helpful lhints.

My apologies for initially giving someone else credit for your recipe.

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Ragdoll Frankie April 25, 2011

Very good but these are changes that I thought were neccesary in order for the fried eggplant NOT to come out soggy and oily. 1.) evenly SALT each side of eggplant slices and place on paper towel to absorb for 30-45 min. 2.) Rinse and pat dry. 3.) Let slices soak in 1 1/2 cup BUTTERMILK for 45 min. 4.) Proceed with the rest of the steps in the recipe. These steps will Guarentee a very nice flavorful outcome!

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Chef Sarita in Austin Texas January 11, 2010

We love this--it's really great. The eggplant always turns out perfect. Though, to make it easier and less messy, I put the cornstarch in a sifter. I cut the eggplant, place the slices on foil, sift the cornstarch on one side, turn over, repeat and then begin the egg and breadcrumb routine. Works nicely and avoids having cornstarch all over the kitchen. But, maybe I'm just a messy cook!

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Petite Mommy June 11, 2009

I used flour instead of cornstarch because it's what I had and wow! What a nice change to try something new for dinner. I just told my 6yr old son it was a cheese stick and he dipped it in the marinara sauce and loved them! Nice golden brown and crispy is how mine came out, next time I will definetly add some Mozzerella cheese on top and broil for a bit, then it would be even better (agrees my dh). Thanks for sharing this great recipe!

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Rachelm January 07, 2008

Wow! Thanks for the great recipe. I used a combination of oil and butter. I love butter and it browns everything so beautifully.

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Organizer July 22, 2007

Wonderful! I will pass this on to many friends. Thank you. Where and how did you discover this trick with corn starch?

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miswisk October 22, 2014

WOW I could eat this all the time. It was soooo good. Loved the crunchy outside and soft inside. I did use Italian Panko. Served with Spaghetti, Roasted Ratatouille and homemade Italian tomato sauce. YUM.

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adopt a greyhound September 02, 2014
Crispy Fried Eggplant (Aubergine)