Reviewed: Nov. 22, 2009

This was delicious. I had to use tomato paste instead of puree (just added water to the thickness of my liking) and used light sour cream instead of the yogurt bc I didn't have any. Fantastic! Tasty & easy. Microwaved the eggplant as suggested. My breadcrumbs didn't get toasty enough but maybe I used too much.

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LILIAX

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Reviewed: Nov. 9, 2009

shockingly surprised at how good it was, my carnivore boyfriend even enjoyed it! A must cook again!

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acorella

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Reviewed: Oct. 8, 2009

My daughter is a very picky eater and she LOVED this recipe!

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ruthie

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Reviewed: Sep. 3, 2009

Not my favorite.

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omigodshoes

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Reviewed: Jul. 18, 2009

I used goat's milk yogurt in this because I have a cow's milk allergy and it came out tasting surprisingly like lasagna. I cubed and fried the eggplant as some suggested and I think this was a good way to go. Also I increased the amount of tomato sauce. Husband said this was the best eggplant dish he's ever eaten!

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holarosa

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Reviewed: Jun. 25, 2009

I followed this recipe exactly and it was wonderful. I served it alongside whole wheat pasta for a low-fat dinner. The leftovers make great cold sandwiches. I will make this again and again. Thank you!

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Susan

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Reviewed: Sep. 4, 2008

This was very very good, although I added some more spice than was recommended. I also doubled the amount of tomato sauce and halved the yogurt, which I think I will leave out entirely next time. Very weight watchers friendly, too.

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CHAMPAGNE79

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Aug. 25, 2008

This dish was yummy! But I agree with the other reviewers. It definitely needs more sauce and I added more cheese. I also agree that it's more of a side dish. It wasn't as filling as I would have liked, all by itself. Overall, very good.

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Sally Hope

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Reviewed: Jul. 24, 2008

I rate this 3 stars for a few reasons. It tasted just fine, and for the calories and nutritional value, it can't really be beat, but would I make this more than a few times a year, no. I did increase the sauce like many other reviews stated, but otherwise, followed the recipe. Mine seemed to get pretty runny- maybe from extra sauce, but seemed to just be watery more so than extra saucy. Like I said- good, but just good.

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MBPILSNER

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: May 15, 2008

this was great! i will make again and my friends wanted the recipe! i am just beginning at this whole cooking thing and many were impressed with me! thanks!

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allison

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Reviewed: Apr. 9, 2008

Delicious and rustic, I served with crusty garlic bread and it was a huge hit! I also followed the suggestions of others and cubed the eggplant before cooking with the onions.

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Brittany Joy

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 6, 2008

i baked the eggplant slices until cooked, because steamed eggplant is yuckers and then you can go directly to the breadcrumb stage therefore saving lots o time

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catherine enid

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Reviewed: Nov. 8, 2007

Tasted great! I made the leftovers a sauce for pasta. Tasted even better! (there was only leftovers because there is 2 of us..or else it would've been gone)

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loans3333

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Reviewed: Sep. 9, 2007

This was very good, and has earned a spot on my rotating go-to recipes. Takes some time to make- but totally worth it.

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Mandy

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Reviewed: Sep. 1, 2007

This recipe was delicious, and incredibly easy to make. I used fresh herbs instead of dried. My boyfriend openly hates vegetables, and even he ate seconds.

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maidenlane

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Reviewed: Aug. 14, 2007

Very good recipe. Better for an appetizer than dinner.

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Anne

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Feb. 24, 2007

I did not have any yogurt at home, so I substituted low-fat sour cream mixed 1/2 & 1/2 with low-fat ricotta cheese. It was fantastic!!!

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BobL

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

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Reviewed: Feb. 3, 2007

I thought that this was awful. I can think of many ways that I would rather cook and eat eggplant.

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FATDAVE

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 30, 2007

I was worried the kids wouldn't care for eggplant, but they had 2nds and even 3rds (I served it as side). Steaming the eggplant was a bit time consuming though. I made my own sauce with tomato paste and chicken broth mixed in with the onions and spices for a little more richer flavor, and made it thicker than regular pasta sauce. Definitely a keeper!

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Geniew

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Reviewed: Dec. 5, 2006

I liked the addition of healthy wheat germ as a topping. I made this because I thought the yogurt was an interesting variation to using ricotta or cottage cheese & my husband loves yogurt. Obviously we're in the minority but we didn't like the tart taste of the yogurt in this dish. We both ate a small portion for dinner & threw the rest of it out.

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FBA

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Eggplant and Tomato Bake

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