Reviewed: Mar. 29, 2012

This recipe was wonderful. The only thing different I did was add fresh mushrooms, and extra fresh garlic as I did not have garlic powder. Since I had two eggplants I also tried the Eggplant Parmagian II on this site (eggplant is baked rather than fried.) This recipe was the same concept but 100 times better. I did use part fresh and part skim (regular) mozzarella, with the parmesan and ricotta. There was some liquid at the bottom of the dish from the fresh vegetables. So, if anybody has any ideas about dealing with that, I would appreciate it.

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Reviewer:

Copacabana

Reviewed: Mar. 8, 2012

I am in love with this recipe! I did add a spicy fresh chorizo sausage to the spinach mix. I also substituted diced can tomato with green chilies for the fresh tomatoes (be sure to drain). I didn't have ricotta cheese so I just added pepper jack as the third cheese. This recipe ROCKED!

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coldbluegrace

Cooking Level: Expert

Reviewed: Jan. 31, 2012

Very good, low calorie dish.

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cstubbsgmu

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 28, 2011

Delicious. This is first time I have cooked eggplant. Recipe is easy to follow and to prepare. Did not use garlic due to garlic allergy. Also diabetic, so 14.8 grams carbs per servicing is great. I used Irrresistibles Tomato and Basil Sauce. Thank you Julie3333 for this great recipe.

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Judy

Reviewed: Oct. 9, 2011

This was absolutely delicious and I am not a fan of eggplant..

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Debbie

Reviewed: Oct. 6, 2011

Just delicious!!!!

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Kaylili

Reviewed: Sep. 15, 2011

Excellnt recipe. My kids thought it was meat. They loved it.

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cammie29fl

Reviewed: Sep. 14, 2011

I'd never had eggplant before when I decided to use this recipe. It was great! People who don't like veggies can add more cheesey goodness to the top. Next time, I won't cook the spinach, because I like more green in my food.

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Reviewer:

jbcheerio

Reviewed: Sep. 6, 2011

This was absurdly delicious. I used drained grated panela cheese in place of the ricotta and fresh sage, and it was so scrumptious I could serve it to people who think they hate eggplant. Next time I'll add some whole-grain ziti or lasagna to the mix. Especially considering that the last time I made eggplant it was rendered so disgusting that I had to throw out even the chicken it was cooked with, I give this five stars.

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mardigrasinco

Reviewed: Sep. 5, 2011

I'm surprised this got such a high rating. I was not impressed with this recipe. Ok as a side dish, but certainly wasn't hearty enough for a main dish. The flavors were dull, and everything had the same mushy texture.

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