Although I think the basic concept of this recipe is good, there are some flaws with the measurements. I made this tonight, and made some adjustments based on some of the reviews I read, so maybe that was part of the problem, though I don't think so. I baked the eggplant rather than fried it because I didn't want a lot of extra calories from the absorbed oil. The recipe called for one eggplant, but since the ones I had were small, I used two. Then there wasn't enough to make 2 complete layers in a 9"X13" pan, so I had just a partial layer. The ricotta/cheese filling is delicious, particularly with fresh basil from our garden. I baked it 30 minutes and wasn't able to cut through the eggplant; cooked it another 10 and it still didn't seem right so I took off the top layer and cooked it yet another 10. It was edible and flavorful, but not destined to become a tried-and-true staple of my household. It was too problematic. I want a more reliable recipe that I don't have to troubleshoot but can instead gently adjust and perfect each time. .

Reviewed On: Aug. 24, 2008

I made this for a group of 10 while camping. It was nice to be able to make it in advance - I added the potatoes along with everything else, but didn't add the mushrooms until before putting on the grill because I didn't want to chance having them turn brown. Since I had 12 packets, this was kind of a lot of work, and I would really prefer not to have to do it that way again. Next time I may chance having the shrooms turn dark! This was very good, and everyone aged 10 through 66 liked it very much , but personally, I thought it was a little bland. Make sure to add some kind of seasoning. I added salt, pepper and Montreal Chicken Seasoning, but I think it could have used even more of something. Very good, but just needs a little "oomph".

Reviewed On: Aug. 2, 2008

I measured out the dry ingredients so I could fix it while camping. I like the addition of flour, and everyone else seemed to, too. It seems like it fluffs it up a bit more and lends itself more to crisping on the outside. We used the thick bread specifically made for French Toast so I didn't get quite 24 pieces after doubling, but no one went hungry. I will definitely hold onto this recipe!

Reviewed On: Aug. 2, 2008