Okay, I know this recipe doesn't need another review, but this is amazing. I will definitely make again! I doubled the amount of filling...next time I make it, I will also double the frosting because it was a little scant. All in all, awesome recipe!

Reviewed On: May 4, 2008

OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS!

Reviewed On: May 4, 2008

This recipe is FABULOUS. Instead of 1/3 cup melted butter, I used a scant 1/2 cup oil. I also added 1 teaspoon of vanilla extract to the batter. For the crumbly topping, I multiplied the recipe by 1.5 (because a little extra doesn't hurt!), was very generous with the butter, and added some oatmeal (maybe a scant 1/4 cup). These were SO DELICIOUS, they were gone in 24 hours. By the way--I didn't have muffin liners, so I sprayed the muffin pan with baking release spray (made by Wilton's)...They were a little overdone at 15 minutes. Maybe it was the pan, or not using liners, I don't know, but I would advise to carefully watch these. I am making them again today and will probably take them out at 13-14 minutes.

Reviewed On: Feb. 24, 2008