We really enjoyed this recipe. The flavor balance was delicious. Made plenty of leftovers to take for lunch the next couple of days.

Reviewed On: Jan. 23, 2009

Very good! The first night we had it it was just okay. (I have a few modifications I'll make next time to make it better for us.) I took the leftovers to work a few days later and to my surprise, it was much improved after sitting in the fridge for a day or two! Loved it. Convinced me to make it again. My changes: 1. Use seasoned oat flour instead of breadcrumbs to coat the eggplant. (Great if you're on a no-flour diet) 2. Slice eggplant no more than 1/4 - thinner will crisp up even faster. 3. Next time I will try pan-frying the eggplant to get them nice and crispy so they aren't soggy after baking.

Reviewed On: Jan. 17, 2009

Delicious. Spicy, and full of goodness - I felt so fortified eating this. By the way, any veggies you have on hand will do - this is a great way to get rid of those last little bits of veggies hanging out in the cooler box - just cut them up and toss them in. Thanks! We'll definitely be having this again.

Reviewed On: Jan. 14, 2009