Reviewed: Apr. 28, 2012

I messed this up in a couple of ways...overcooked the eggplant in the micro (don't steam eggplant in the micro...just a bad idea), then crammed extra layers into a too-small pan, which promptly bubbled over in my oven. None of that mattered, however - this caserole looks very pretty and tastes tangy and awesome, even my husband loved it and he 'hates' eggplant!

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Reviewer:

Joan R

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Home Town: Mount Vernon, Washington, USA

Living In: Arlington, Virginia, USA

Reviewed: Feb. 23, 2012

If I could rate this two-and-a-half stars I would. To describe it in one word I would say its mediocre. I was not very impressed and neither were my brothers. (Their not fond of anything without meat though.) I guess I expected more tomato since it is called eggplant and tomato bake. It also needs alot of salt. I'll stick with eggplant parmesan.

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Spot Tucker

Cooking Level: Expert

Home Town: Pearland, Texas, USA

Reviewed: Jan. 24, 2012

Way too much onion. My family did not like it at all.

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JMcFadden

Cooking Level: Intermediate

Home Town: North Plains, Oregon, USA

Living In: Chandler, Arizona, USA

Reviewed: Sep. 9, 2011

I was in a hurry and didn't read reviews before making this. Wish I had because my family's opinion was it needed more sauce and more cheese. It really is a great tasting dish and I will use the ideas shared in other reviews the next time I make it. I'll make enough so I can try leftovers!

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SEWGIRL40

Reviewed: Sep. 8, 2011

It was a little bland for my family. But it is an extremely healthy dinner, so next time I'll spice it up a bit and I think they may like it then.

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Ainsley's Crazy Mom

Reviewed: Sep. 5, 2011

It was okay, but a little bland for me.

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LLHicks

Cooking Level: Intermediate

Living In: Stone Mountain, Georgia, USA

Reviewed: Jul. 7, 2011

I was surprised at how delicious this turned out! I was skeptical after reading some of the reviews, but decided to try it out & was very happy I did! My husband (VERY picky eater) LOVED it, which is the ultimate test as he doesn't like much! I made a few modications though: I sweat the eggplant slices in a 3/4 vegetable oil 1/4 lemon juice mix with salt and pepper for about 40 minutes. Did not wash them off before steaming them, and as I don't have a steamer, I had to steam them in a heated pot (with a lid) adding a few Tablespoons of water. (they turned out pretty good!) I also used a 24 oz. pre-made garlic tomatoe sauce mix instead. As well as added some mozzerella in between the layers, and one dollop of cream cheese on top of each eggplant slice right in the middle.... This turned out delicious and I highly recommend it!! I followed the rest of the instructions almost exactly, but added more wheat germ and parm. cheese to the top than listed! Will definitely be making again!

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cmc86

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Reviewed: Jun. 21, 2011

This was a big crowd pleaser for vegetarians and carnivores alike, and overall pretty easy to make! I sliced the eggplant into ~1/3 inch slices then cut each slice in half before sauteeing with the onions as others suggested (skipped the salting/steaming process entirely). Since so many people talked about the recipe needing more sauce, I used 28 oz crushed tomatoes with 15 oz diced tomatoes and thought the ratio turned out well. For the yogurt, I upped the amount to ~24 oz nonfat yogurt-- everyone was so surprised that it wasn't cheese that I think I'll begin using it as a healthier substitute going forward! I baked the layered dish for 30 minutes covered before uncovering to add the topping. I needed a bit more of the breadcrumb/Parmesan mixture to cover the entire pan- probably 1/2 cup combined. Baked that for another ~10 minutes then let cool a little before serving. I will be sharing this recipe with friends and definitely making again!!

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ChristinaNYC

Reviewed: May 25, 2011

A little bland.

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Reviewer:

Nothing

Reviewed: Dec. 29, 2010

Very Yummy!!! I made a few changes - I didn't steam the eggplant as long because I like the edges a little tougher (personal preference), and instead of topping with Parmesan cheese, I used mozzarella. Very good dish and relatively easy to make.

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