This sandwich is DELICIOUS. I did make a few changes, but I think it would be good a variety of ways. I swapped the mushrooms for sun dried tomatoes and added some provolone, then grilled the whole thing in my Foreman grill to melt the cheese and give the bread a nice crispy texture. I wish I had taken the advice of another reviewer and sliced the eggplant thicker - some of the thinner slices shrank and burned. Overall, the flavors melded really well together - the garlic mayo is a must!

Reviewed On: Oct. 3, 2008

This recipe has a lot of potential, but is WAY too garlicky - even for a garlic fan like myself! After reading reviews I too cut down the red pepper flakes, but the combination of the 1/2 T of pepper and the full T of garlic just made for a harsh, overpowering bite. The burgers were moist and had a nice texture (which can be difficult with ground turkey), but the flavor was unfortunately bitter and unpleasant. If I made this again, I would use 1/2 T at most of the garlic, and maybe add some worcestershire sauce for a fuller flavor.

Reviewed On: Jul. 11, 2008

This dish is excellent! Since I'm unfamiliar with pattypan squash and had trouble finding it at the grocery store, I stuck with yellow squash and it turned out great. I boiled 2 10" squashes in enough boiling water for them to float freely in and made sure to turn them so they would cook evenly. I shaved off a side lengthwise to hollow them out, and then followed the rest of the recipe loosely. With the combination of bacon, onion, breadcrumbs, and cheese, you can't go wrong! I did cut down on the breadcrumbs to have a more balanced stuffing. After about 12-14 minutes, a single squash was a hearty side dish to split for two, and was a nice change from the usual potatoes we have on the side. Great recipe!

Reviewed On: Jul. 1, 2008