Reviewed: Nov. 7, 2009

This dish was disgusting. I followed the recipe to a tee- didn't read the reviews before where I saw that most modified it extensively. This was a waste of a good eggplant. I am still pissed. I would give it 0 stars b/c it was not edible, but it won't let me rate 0.

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LisaP

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Reviewed: Sep. 12, 2009

Was looking for a recipe that didn't include tomatoes. This was really good, but I did modify it quite a bit. I used regular bread that I allowed to dry and I used fresh herbs. I added another egg and extra cheese. I also used 3 Japanese eggplant rather than one Aubergine. If I make this again, I will cut back the bread to just a wee bit of bread crumbs and rather than micro the eggplant I will roast it. Decent all around flavor.

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Binks

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Reviewed: Sep. 1, 2009

I have never cooked eggplant before, so I went looking for a recipe, my family is big on cheese when it is a recipe. I have made my own adjustments to this recipe. I used italian breadcrumbs instead of a instant stuffing mix. I also used garlic salt instead of fresh garlic,I cooked the eggplant in a large pot using half a stick of real butter and a little bit of olive oil and it is moist. I ccoked off my ground meat and added it to the mixture, I also put fresh shrimp in the mixture, then I seasoned it to taste and put it in a casserole dish and added the cheese. I would suggest that if it is too dry for you add a little bit of broth to the recipe while it is cooking

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Nani

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Reviewed: Jul. 12, 2009

I've never had eggplant let alone cooked it. Hubby's first remark when I brought eggplant home..."That stuff is gross". In regards to this recipe I took others' advice and added tomatoes, doubled seasoning...but, I added chicken (boiled and shredded)...YUM!!!! Hubby said i could cook this again :-)

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mel.frantz

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Reviewed: Jun. 15, 2009

bland flavor even with some savory herb dressing. maybe some butter or red hot pepper flakes to shake it up a bit.

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jakesmom

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Reviewed: Mar. 19, 2009

this was a good recipe. my family injoyed it. Taking others comment it was too dry, I choose to cange a few things. 1st, added mushrooms ( high water retention) and 1/4 cup milk. With this in mind the recipe came out moist and was very tasty. we plan to keep enjoying this one. We choose 5 med to large fresh mushrooms. We also added some color bell peppers for accent.

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grandpa

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Reviewed: Feb. 24, 2009

It didn't have much flavor and had a boring texture. I sauteed the onions & garlic and added it to the eggplant. I used 1/3 C onions and 2 eggs. I won't make this again.

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Sonja

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Reviewed: Feb. 9, 2009

I really liked this but i was the only one in my family who would eat it. I agree it does ned an extra tsp. of italian seasoning.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 3, 2008

I didn't have sharp chedder cheese for this,so i substituted fresh mozzerella cheese. Added a can of diced tomatoes, as others suggested, because i thought it looked dry as well. I also followed the others, regarding the amt of italian seasoning, which i put in an extra one teaspoon. It tasted great, and we will be having leftovers from yesterday. Definitely will make again, and may make it for a potluck as well!

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JaneMan

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Sep. 11, 2008

I made quite a few changes and with everything I changed it turned into more a dressing than an eggplant casserole. So I wasn't sure that I should even review it. But I think this is a great base recipe and that is something I'm always looking for. I added two cups of French bread cubed, 1/2 c. chicken stock, 2 green onions chopped, 1 celery stalk minced, more garlic for taste and a fistful of chopped parsley along with doubling the Italian seasoning. I really loved this and the eggplant reminded me of my Maw Maw's oyster dressing. So I will definitely be making this again with the addition of chopped oysters.

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lostjujubeans

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

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Reviewed: Jul. 7, 2008

I read some of the reviews and decided to add a Tbs. of olive oil after softening in the microwave. I also added a Tbs. of red wine for additional flavor. When I told my husband what it was, he was not so thrilled, but was very surprised that he liked it as much as he did. It was very good. I think next time I will use another method than the microwae to soften the eggplant.

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lisa

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Reviewed: May 5, 2008

Followed other suggestions with minor changes...Added small diced tomatoes with juice, used whole grain bread chunks, and sprinkled parmesian cheese on top. Blew us away!

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ctcurry

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Reviewed: Mar. 1, 2008

The was fabulous! I didnt have italian seasoning, so I used Chipolte spices. It was great because eggplant is pretty bland. Very easy to make also

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JAIMELIZ

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

As is, the recipe is too bland, hence 3 stars. So I add 1/2 cup of crumbled feta or even goat cheese. I like to use a whole grain or whole wheat stuffing. I have also added things like roasted red pepper, chopped roma tomato and/or sundried tomato. Then top it with fontina or mozarella instead of the cheddar. I realize this completely changes the recipe but I loved it this way.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2008

I don't think i will be trying this again. I didn't add onions (not a fan) but added tomatoes and it was still pretty dry. I also doubled the italian seasoning but just didn't have much of a taste. Oh well.

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Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

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Reviewed: Jan. 31, 2008

This is the perfect sidedish for any meal. My husband wanted to try a different recipe we had never had. So, I wasn't sure how to cook eggplant....But this recipe was so easy and it came out perfect. I will make it more often....NOW that I know what to do. Loved it....

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GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

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Reviewed: Jan. 16, 2008

As the past reviews noted I added stewed tomatoes to the receipe. Also, I would add more Italian seasoning & cheese (a little too bland for my taste). But otherwise, I would make this again for vegetarians at a dinner. I made it an hour before I cooked it and it made dinner so much easier!

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jenerik44

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Reviewed: Jan. 5, 2008

Like the other reviews suggested I added extra Italian seasoning, and instead of just a small tomato, I used a can of Italian style diced tomatoes - little more than a small tomato (with some juice too) so each helping would have tomato. No need to be exact on measuring the onion - 2 tbsp is a little less than a half of a small onion (I used the whole half). It was very tasty, and my husband really liked it - and he doesn't like eggplant.

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Christine

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Reviewed: Jan. 4, 2008

Loved it, however, need to use a LARGE eggplant. Also, used multigrain toast rather than stuffing mix - worked great.

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JBE

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Reviewed: Oct. 29, 2007

I added red wine, extra shredded cheese, extra italian seasoning, graded parm, LOTS of garlic (I'm Italian Love garlic!!) and just played with the amount. Everyone has a different taste, but i do agree it would have been dry if I didn't add the wine ( I put a good splash in ). Every egg plant is a different size so you have to adjust accordingly or you will get over/under powered on the taste.

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dbontempo

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Cheesy Eggplant Casserole

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