Reviewed: May 19, 2012

This was the greatest eggplant recipe that we have tried in a long time. I did salt the eggplant for an hour to pull out more water but everything else was the same and it turned out GREAT!

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Reviewer:

schrose

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

Reviewed: May 2, 2012

Really good for a base but next time i will add some veggies to my sauce just to give it more flavor.

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Reviewer:

tamralee68

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Reviewed: Apr. 16, 2012

Very delicious. I did not have ramekins so I used a casserole dish. I also used a mozzarella, provolone cheese mix instead of just mozzarella.

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Reviewer:

steph13

Cooking Level: Expert

Reviewed: Apr. 15, 2012

This is very good. I used pepper jack mozzarella because that's what I had on hand and mixed in some peccorino to the pamesan cheese. I layered them all in and used extra on top. Tasty!

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Reviewer:

Reed

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Garden Valley, Idaho, USA

Reviewed: Mar. 7, 2012

Incredibly delicious! I doubled the recipe and put it into a casserole dish dividing up into 2 layers instead of 3. I didn't peel the eggplant and baked it closer to 10 mins each side. Will make this again, again, & again.

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Reviewer:

JennieGal

Reviewed: Dec. 27, 2011

Excellent recipe, except that the slices need to be pre-baked longer than the specified time until they are golden brown

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Reviewer:

Jezebelina

Cooking Level: Intermediate

Reviewed: Jun. 14, 2011

This recipe was so easy except I stove top cooked the eggplant. The next time I will bake it to make it more tender. It too was a hit as a different dish for dinner.

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Reviewer:

IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: May 15, 2011

It was very good, but not that exciting.

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Great Neck, New York, USA

Living In: Passaic, New Jersey, USA

Reviewed: Feb. 23, 2011

I made this in an 8x8 casserole dish therefore I used more sauce and cheese than recommended. If I make this again, I will use 2 eggplants instead of one to account for the extra sauce or serve over noodles. I served this with a salad, crusty French bread, and Italian Butter from this site.

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3 users found this review helpful