Reviewer:

Lizziegrl

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Reviewed: Jul. 21, 2008

Definitely add more sauce to this! Overall the taste was great, but it was a little on the dry side.

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Reviewer:

teamfitch

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Reviewed: Jan. 14, 2008

Just made this for large group of friends - it was wonderful!!! I used a bit more sauce than it called for, so I could make sure the top didn't get too crunchy. The recipe said it made 8 servings, but I fed 10 people and still had leftovers for about 2 people. Great easy meal for a dinner party!

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Reviewer:

jscap

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Reviewed: Dec. 3, 2007

This was a very good alternative to a more traditional eggplant parmesan. My husband and I would have liked a little more sauce so keep some extra on hand if you enjoy lots of sauce too. Also, I did not salt the eggplant for a full hour (or overnight) but more like 20 minutes and it still turned out fine. We had this with a big salad and there were plenty of leftovers for lunches.

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Reviewer:

mlb126

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2007

This was just okay to us. My husband said that the eggplant didn't add anything to it. I sliced the eggplant about 1/4" thick and it didn't get done. I doubt I would make this again. Thanks anyway.

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Reviewer:

trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 8, 2007

I was a little skeptical since I generally don't like eggplant. But this was delicious.

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Reviewer:

Mumsy'sCouchPotato

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 13, 2006

This is the best ziti I have ever made. The only chane I made was to use canned whole tomatoes rather than a prepared sauce, and I dressed the tomatoes up in an Italian seasoning and added a tablespoon of oil. This had just the right amount of cheese and sauce. Almost forgot: I had to cook it longer than 45 in order to get the cheese golden and the eggplant soft. Depending on your oven, I guess--it's more like 1 hour and 5 minutes.

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