Excellent. For two people, the quantities worked out great to have one eggplant, one jar sauce, one package fresh mozzarella (about the size of my fist, sorry don't know the weight); two eggs (could probably get away with one); and about 1.5 cups italian bread crumbs. So easy!! I followed other reviews and salted/let sit/rinsed/dried thoroughly the eggplant slices. Next time I will cut them a little thicker than 1/4". Then I dipped them in the egg, then the crumbs, and baked 10 min each side. Then I poured half the jar of sauce in the glass pan, put on one layer of eggplant, cheese, one more layer sauce, eggplant, cheese, and light sprinkling of parm. It was PERFECT. Next time I will add some parsley. I served over whole wheat linguine with broccoli and garlic bread on the slide. Delicioso!

Reviewed On: Mar. 22, 2010

I followed the popular review which made the following tweaks: Reduce to 1/2 Cup Veg. Oil; add 1/2 Cup Sweetened Applesauce; Reduce to 2 Cups Sugar; Add Splash of Vanilla; Add 1/4 Tsp Pumpkin Spice; Add 1 Cup Walnuts; Add1/2 Cup Raisins. I soak the raisins in hot water for a few minutes before adding to the mixture. Otherwise follow the recipe to the last detail. Next time I will increase all the spices by a pinch or two, and either add little more apple sauce or a 1/4 cup more sugar. This has become an office and family favorite!! I highly recommend this one.

Reviewed On: Nov. 13, 2009

If you like baked beans you will love this! I made this exactly as the recipe called - celery too - and it was great for a party. I didn't have any leftovers. I personally thought the baked beans made it a little too sweet but everyone else loved it so I will make again.

Reviewed On: Dec. 31, 2008