Mine turned out amazing! All the family loved it and much better than any restaurant eggplant parm! A few modifications: 1. DO spinkle with salt before using as other reviewers have suggested. Rinse with cold water after 30min. 2. DO pat dry. 3. DIP each slice of eggplant in flour PRIOR to egg wash, then bread with PANKO breadcrumbs (these specialty crumbs are much crisper than regular crumbs). Mix 3 cups PANKO crumbs, 1 tsp pepper, 2 tsp salt, 1/2 grated parm or padano cheese and zest of 1 lemon. Use this as your breading, much more flavor. 3. Bake for 10 min @ 350 C, turn over and bake for another 10 min. Then bake at 400 C for 15-20 min until golden brown. 4. Layer with sauce and cheese. In middle layer add fresh basil finely chopped. Enjoy!

Reviewed On: Jun. 30, 2009

Delicious! I also made a few modifications. I used 1 and 1/4 c unsweetened apple juice. Also I blended the apples (left a few chunks for aesthetic appeal). Other than that followed the recipe exactly. We love it..thanks for sharing!

Reviewed On: Jun. 22, 2009

Awesome cake. Followed the advice of others and increased coffee and liqueur by 4x where called for. Didn't have coffee flavoured liqueur so I made my own...tasted amazing. Try mixing 4 ounces rum, 1 tsp instant coffee and 1 tsp icing sugar. Everyone loved this cake!

Reviewed On: Jun. 21, 2009