Reviewed: Apr. 20, 2009

This recipe was WAY too much work to justify the end result. I followed this recipe exactly as instructed. The filling is delicious, but the oven temperature is way too high and burned the cheese before it was done, and though I added the parmesan about halfway through, it burned as well. My oven temp has been checked and it is right on the money. It was an extremely dish and I will not make it again, though I will use the ingredients again in another dish.

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Reviewer:

Carrie

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Reviewed: Feb. 17, 2009

Followed the directions to a tee. Pretty good but I think the italian seasoning overwhelmed the eggplant, mushroom, and chicken. Next time I'll use maybe a bit of fresh basil.

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Reviewer:

Wineman82

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Reviewed: Nov. 16, 2008

Very good flavor, the eggplant lends an interesting and unexpected deliciousness. Next time I make this I will use less cheese, to make it a more calorie wise meal. Otherwise, great!

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Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 16, 2008

This turned out really fantastic! My just husband loved it. The only thing I changed was I omitted the leeks (because I forgot to buy them), used regular mushrooms instead of portabellos, and doubled the sauce. Will make again.

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