My mom said this was the best eggplant parm she has ever eaten! I followed the recipe with the exception of sauted kale. I added it more to boost the nutritional value than for taste. This recipe is a definite keeper!

First off, I loved the concept of your recipe. I made some revisions. I started with ground turkey and sauteed it with Shillings Mesquite Marinade. I added green Onions and a jar od fire roasted salsa. I added one can of drained pinto beans and a can of drained black beans. Separately, I cooked a cup and a half of arborio rice substituting a half cup of Goya Chipolle Mojo sauce and the rest of the water. After cooking in the rice cooker, I added the cook rice to the skillet. Continuing to let it simmer till bubbling. I removed from the heat and topped with generous grayed cheese, a mixture of cheddar and jack. Topped with chopped tomatoes, avocado slices and sour cream. Then served over tortilla chip.