I just made this recipe tonite for dinner and was happy how it turned out. I too left out the spinach and didn't think that it made the dish any less enjoyable. I used a 16 oz. can of tomato sauce instead of using spaghetti sauce. Next time I think I might use a bit less since it was just the slightest bit too watery. My partner suggested that it might be tasty if instead of baking the eggplant for 10 minutes in the oven to bread the pieces and fry them in a frying pan, so I might try that in the future as well. When I chopped up the onion and tomato, it amounted to 1/2 cup and 1 cup respectively. I think that doubling that would be a better idea. I used 1 1/2 tsp of minced garlic instead of 3 garlic cloves, since that's what I had on hand. The amount of the cheeses and seasonings I think can be adjusted for personal preference. Since I'm a cheese fanatic I used a bit more than what was called for.
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