Really good. I added 4 extra eggs as it seemed on the dry side. I've made it with bacon and with sausage and prefer the bacon. I layer the potatoes in the bottom of the pan and salt and pepper them before I add the egg/cheese/onion mixture. I sprinkle the bacon on the top so I can leave one end meatless for my vegetarian husband. Will not go back to the bread based egg casseroles. This is far superior. Some fruit and muffins on the side and you have an easy company breakfast/brunch.

Reviewed On: Nov. 26, 2011

My go-to dish to fix for my vegetarian husband when company is coming. If you can get nice fresh eggplant - think farmers' market - I find I don't need to sweat the slices of eggplant before baking. If from the grocery store out of season, I will salt the eggplant, leave in colander for 20 min, then rise and pat dry, before dipping in the egg and bread crumbs. Three small/med eggplants make a bit more than my 9X13 pan, so I make a mini dish for the freezer that is just enough for my husband and I some night when there is no time to cook. I highly recommend this recipe.

Reviewed On: Aug. 20, 2011

Great change from chicken and fruit in a salad. I added two green onions and a chopped red pepper. I used half low fat mayo and half nonfat yogurt for the dressing and cut the cheese to about 1/2 cup to save on fat and calories. I had microwaved the chicken breasts and dumped the liquid that collected on the plate into the dressing. This was a dish to take to a friend who was home from the hospital and she raved about it. She's Italian and loves basil and garlic so it was a great match.

Reviewed On: Jul. 27, 2010