Reviewed: Sep. 8, 2008

My Husband loves this. I had to tell the kids the eggplant were green noodles but they ate it. This one is a keeper.

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Reviewer:

lisa

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Reviewed: Apr. 18, 2008

I find jar Alfredo to be rather bland so I added garlic powder, nutmeg, and dried basil after pouring in the sauce. I was too lazy after working w/ that eggplant so I just fried the chicken strips in the same pan and the leftover bits of bread crumbs browned into the chicken nicely. Kind of a heavy meal, but sneaks a vegetable in nicely for the kids. Thanks :-)!

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natsmom

Cooking Level: Intermediate

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Reviewed: May 5, 2007

It was very good and my husband liked it a lot. I made my own Alfredo sauce using evaporated milk instead of cream. I also panfried the eggplant and chicken hoping it will be less greasy than when deep fried and drained them well but it was still very greasy after baking. I have to skim the grease before serving. However, my husband wants me to make it again. I have to admit it was really good.

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SAT90

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Reviewed: Dec. 15, 2006

This recipe turned out fabulous. We pretty much followed the recipe as is except that made our own alfredo sauce and reduced the baking time by about 15 mins. We loved this recipe!!!

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Reviewer:

rana

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Taos, New Mexico, USA

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Reviewed: Sep. 18, 2006

I loved this dish!!! it was fabulous you really must try this.

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Reviewer:

Bernadette

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Reviewed: Sep. 2, 2006

This recipe is flavourable but a lot of work and greasy, that's why 4 stars. I goofed and cooked chicken breasts as is. Just one tweak - the Alfredo Sauce. I made a roux then added a bottle of Alfredo Sauce, milk to thin, crushed garlic, pesto, cooking white wine, mustard, fresh chopped mushrooms red pepper and green onion. Salt and pepper. Simmered sauce for 15 mins or so. As others suggested I soaked up the grease from eggplant & chicken. I used a lot of papertowel!! When I served this hot from the oven, the egg plant seemed to disintegrate. Perhaps from the weight of entire chicken breasts and eggplant cut too thin? Next time I won't deep-fry. Perhaps simmer strips of chicken breast in sauce to pre-cook, layer eggplant as is.

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Reviewer:

FOXFIRE2

Cooking Level: Beginning

Home Town: Digby, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 30, 2006

YUM! This is REALLY good. I only breaded and fried the eggplant and used leftover baked chicken instead of what the recipe called for and it tasted fabulous! However, make sure you thoroughly drain your eggplant on papertowels... I thought I did but had a pool of grease at the bottom of the casserole dish.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 3, 2005

This was awesome!! I probably added way more cheese than was necessary, but we love cheese. I was a littel nervous with eggplant as I've never made it before and my hubby doesn't really like it. but he even thought it was delicious!!

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