Delicious! I eliminated the can of whole tomatoes and the can of tomato soup. I forgot the olive oil - and it came out amazing!! It really does make a LOT of soup. Great spicy flavor.

Reviewed On: Jul. 15, 2009

I really enjoyed the flavor of these burgers, but they were a bit mushy. I did remove the moisture from the beans, onions & pepper. I'm wondering, as another reviewer asked, if there is a way to make them less mushy? I'm wondering if I shouldn't have chopped/pureed the veggies so finely. I'd love to make these again.

Reviewed On: Jul. 15, 2009

I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry for about an hour. Rinse off, dip in egg and coat with italian season bread crumbs. Spray two rectangular cookie sheets with olive oil spray, and as another reviewer suggested, bake the eggplant for about 14 min on each side. While the eggplant slices bake, saute half a sliced red onion and a couple cloves of chopped garlic. When the eggplant is done, place in a dish, topped with the onions & garlic, then with 2 sliced roma tomatoes. Sprinkle basil and oregano over the tomatos (thanks again to another reviewer!), then top with shredded parmesan cheese and feta. Bake for 20 min. Absolutely delicious every time I've made it!!

Reviewed On: Nov. 29, 2008