This was an excellent basic recipe. I did the dip in milk and then flour thing before frying the eggplant slices and think that added to the texture without masking the flavor of the eggplant. I agree with other reviewers that the ricotta was a winning touch! Thanks for such a simple recipe. Some eggplant parmesan recipes are rather intimidating.

Reviewed On: Oct. 20, 2009

After not having a lot of luck my one other time making stuffed cabbage (I don't remember why but I think it had something to do with not getting the leaves pliable enough) I am please to report that this recipe worked very well. I used a tablespoon of fresh garlic instead of the powder, and I used a 26 oz jar of spaghetti sauce instead of the tomato juice, vinegar, and sugar because I didn't have tomato juice. What clinched it for me is that by coring and boiling the entire head of cabbage, I was able to get the leaves off in one piece, and then I left them in the water until pliable enough to roll easily. Next time, I will try the tomato juice - my husband and I both noted that the spaghetti sauce was not like we remembered our Mom's Glopskies (my family) or Glumpskies (his family.

Reviewed On: Oct. 2, 2009