Reviewed: Nov. 29, 2010

Using beef will add more flavor and for those who are not big eggplant fans...cut it in half. I also like big flavors, so if you are not one of those people, decrease the rosemary a bit. Glad so many like it. Thanks ;) ~M

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8 users found this review helpful

Reviewer:

Michael and Carolyn

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Apr. 6, 2012

It was nice, but I found it a little dry.

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3 users found this review helpful

Reviewer:

Seattle2Sydney

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jun. 19, 2007

this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings.

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16 users found this review helpful

Reviewer:

Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

Reviewed: Nov. 2, 2012

I made this dish tonight for dinner, and like other reviewers, found it a bit bland. Good (but not rich or solid) flavor, but...lacking something. I used ground beef and 1/2 the eggplant (was afraid my eggplant-phobic hubby would reject it and leave a massive casserole for me to eat solo. I also chose to cook up the mushrooms and eggplant a bit after the leeks were sauteed and wined. I also half browned the ground beef before wrapping in pasta to ensure food safety. Ended up baking for about 40 minutes. All in all, I'm sitting on the fence with this one...it's a fair amount of work for a *pretty good* but not super dish...but my hubs did not notice the eggplant and enjoyed it :) so it may be a good dish for stealthy use of my garden abundance. I may or may not make it again.

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Reviewer:

M Davis

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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4 users found this review helpful

Reviewer:

Wineman82

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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6 users found this review helpful

Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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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7 users found this review helpful

Reviewer:

Tammy476

Cooking Level: Expert

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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2 users found this review helpful