This was delicious; and based on several other reviews, it seems to turn out great even with multiple ingredient substitutions. I made several adjustments due to lack of ingredients: 1) sprinkled eggplant with onion powder instead of garlic powder, 2) used feta cheese instead of ricotta, 4) sprinkled more mozzarella on the top as I ran out of parmasean, 5) used a whole 15 oz can of Zesty Italian spaghetti sauce instead of a plain pasta sauce & omitted the Italian seasonings. Actually, the amount of sauce required didn't seem like enough, and I was glad I decided to use the whole can. Of course, I decided to serve this dish over rotini pasta, so I needed the extra sauce or it would have been too dry. Next time, the only change I will make is to add another eggplant and possibly more spinach. These flavors were such a great combination, but I barely had enough eggplant to cover the bottom of the dish. My whole family is already asking for this one again, so it's definitely going into the recipe box.

Reviewed On: Mar. 6, 2007

This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis. I substituted shredded mozzarella cheese for the romano, added extra black pepper & a few dashes of salt, and used corn flakes instead of crackers for the topping. Instead of using pats of butter, I melted about 1/4 cup of butter and drizzled it over the top for more even distribution. We thoroughly enjoyed this dish hot, cold, and reheated the next day!

Reviewed On: Aug. 20, 2006

This recipe was quite tasty and authentic. I've made it twice now with only a few minor adjustments: 1 tsp chili powder for a bit more spice, 1 tsp garlic powder instead of cloves, and a handful of freshly chopped coriander. If you like it really spicy, you can also add a green chili or two. For the first round, I used slightly less cauliflower and added 1 large potato (cubed) to the mix. For the second round, I used potato & brocoli. Both variations tasted great! I mixed everything together in the batter and then dropped spoonfuls of mixture into the oil. (Note: Pakora is usually a small cluster of fried veggies, but if they don't stick together, don't worry. It doesn't affect the taste at all!) My cook time was about 10-15 minutes per batch, but I don't use a deep-fryer, so perhaps the deep-fryer is a bit quicker. For a more traditional dipping sauce, try a mint chutney, but if you prefer to keep it simple, ranch dressing & ketchup work great too! These tasty little treats WILL disappear quickly, so doubling the recipe is a good idea! I made a single batch this evening, and hubby & I polished off the entire plate! Makes a great appetizer or snack food, and once you get the hang of it, you can whip this up in no time at all!

Reviewed On: Jun. 20, 2006