I'd never made an eggplant parmesan before. It was very yummy and suprisingly as many others comment my husband - not a huge eggplant fan- loved it! I drained moisture first, then cutinto rounds, crumbed, fried, placed in baking dish - 1 layer only, topped with pasta sauce then cheese and baked for a while. yummy. I think cut the eggplant about 1cm in thickness, no thicker. Thanks - I'll try load my pic

Reviewed On: Aug. 5, 2009

A really yum and simple recipie. Very simular to the 'tres leche' recepies out there but much easier which I like. I didnt frost mine as I thought that would be to sweet for my liking...but I do feel it needed something to decorate and finish it off.

Reviewed On: Sep. 7, 2008

really yummy. It was light, and fresh and sweet without being too sweet. Oh and EASY! I'm not a fan of the bright red cherries so I put normal ones in instead which worked well. I forgot to substitute some pinapple juice for liquid in the batter, which I will try next time as I imagine it will tie it in nicely together, to keep the flavour consistant. Thanks. PS can't load a pic cause it was all gobbled up before I could get my camera out! haha

Reviewed On: Sep. 7, 2008