It's a nice recipe, and not too sweet with the full amount of sugar. The presentation was pretty. If I were to make it again, I'd thinly slice or chop most of the apple, mix that into the cheese mixture, reserve enough thin apple slices to make an attractive pattern on top, and dot it with butter. My 10" springform pan baked in about 1 hour.

Reviewed On: Nov. 16, 2009

A great recipe! I made a few changes based on other reviewers' tips. For the eggplant, just an egg wash followed by a Parmesan, herb, garlic, and flour mixture. Although I fried the eggplant this time, next time I'd infuse some olive oil with garlic and herbs, lightly coat the eggplant, and roast the slices to make it healthier. The eggplant flavor was muted. I used one large eggplant (cut 3/16" thick, lengthwise), 2 eggs in egg wash, the full recipe of filling, and homemade sauce. It is time and labor intensive, but no more than expected for a recipe like this. Certainly, I'd recommend trying it and customizing it to your tastes.

Reviewed On: Nov. 15, 2009

I followed the recipe, grinding my own cardamom and leaving off the almonds. This isn't a sweet cookie, but it's great with tea or coffee - crispy, light, and nicely spiced. A cookie press makes for a very pretty presentation. Next time I'll add some rosewater or orange blossom water.

Reviewed On: Sep. 21, 2009