Wonderful! I could only scrounge up 5 bananas and I used "butter flavored" shortening. It still turned out extremely moist and my family is raving!

Reviewed On: Dec. 26, 2009

I used this recipe to make eggplant parmesan. I have always LOVED my version, but the number of calories is horrendous since the eggplant soaks up probably a cup of butter and oil. I did as another reviewer did and drizzled some olive oil before I baked it using this version, but that probably wasnt even necessary. Tasted the same as my usual resipe, but not so oily... now I can enjoy it more often and not feel so bad about it. Also not so messy! awsome!!

Reviewed On: Jul. 24, 2009

Great recipe!

Reviewed On: Mar. 16, 2009