Great! I made a double recipe and think I will continue to do so in the future, as it`s too many steps for a smaller batch. I peeled my eggplant (1 medium-large eggplant=4 cups)and added more water while steaming. To make up for that, I cooked it an extra 10 minutes uncovered while mashing with a fork. I also oiled my baking pan with a bit of olive oil and had no trouble with sticking. For seasonings I used much less parsley, maybe a quarter of what was called for, and the parsley taste was still strong. After reading other reviews I also added a bit of balsamic vinegar, more garlic (after cooking the eggplant) and some red pepper flakes. The end result still didn't have a strong flavor, but it was very good. I think this would be excellent cooked in a sauce as you would with meatballs; it's the texture that makes it great. Thanks for sharing!
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Great! I made a double recipe and think I will continue to do so in the future, as it`s too...