Perfect! It was almost TOO easy; I was afraid it wouldn't turn out. But turn out it did. I mixed Italian herbs, garlic, and freshly ground pepper into the olive oil before brushing. It was very flavorful and had a great texture. This recipe will be a staple!

Reviewed On: Jun. 1, 2007

I almost deducted a star from this for how insanely long it took, but I changed my mind because I remembered that, in addition to the finished product being absolutely wonderful, it also made 3 meals for my husband and I. I pan-cooked the eggplant, as per the recipe, but I wound up roasting the potatoes and zucchini (I also ended up having to use almost double the vegetables as were called for.) I also used crumbled gorgonzola instead of feta and romano instead of parm, since those were all I had on hand, and it still turned out magnificent. I personally think the use of the lentils in this dish is genius, and the bechamel sauce tied it all together beautifully. I'm not sure what I did differently from other people, but mine was neither mushy nor crumbly; it was actually perfectly firm and easy to slice through and serve. It really turned out outstanding. I will definitely make this again the next time I have an extra few hours. :)

Reviewed On: Mar. 28, 2007

Excellent! I picked this recipe because I wanted minimal, REAL ingredients (unlike a lot of recipes on this site which call for fake ingredients like crisco and vanilla pudding mix.) They were simple to make and very tasty. I did, as several reviewers suggested, reduce the salt by 1/2 tsp and I left out about 1/2 cup of the flour called for. They turned out perfect!

Reviewed On: Mar. 8, 2007