This is an ingenious method to unguilt eggplant parmesan. I am withholding the fifth star because there is much which is subjective...sauce, "Italian seasoned bread crumbs", covered or uncovered. I have eggplants in the garden this year so I will use this often. Thanks for posting.

Reviewed On: jun. 22, 2009

I made these exactly per the recipe except for adding carmelized onions. They're very good. If I ever go vegetarian, this will be in the top 5.

Reviewed On: jun. 1, 2009

I could have done something wrong, but this is a fairly simple recipe so I don't think so. I let it set up in the freezer about 6 hrs. My fresh strawberry pieces were jaw breakers and when I let it sit out so they would melt a little, the pudding/cream cheese/cool whip/cookie part turned into mush quickly with no crispy cookie texture. I used my own homemade strawberry freezer jam in place of the ice cream topping and that gave it a really great strawberry taste. All in all, I'd say this dish has an identity crisis: Is it ice cream? Is it pudding? Is it cheesecake? Beats me. I won't be making it again and I'm not looking forward to finishing the rest of it that's still in the freezer. Sorry.

Reviewed On: may 13, 2009