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


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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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Reviewed: Aug. 29, 2006

Even my picky three year old loved it! I sliced my eggplant slightly thinner & added a second layer using the halved measurements. We love it!

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Nep2nfly


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Reviewed: Aug. 11, 2006

This was good--it was like not fried eggplant parm. I will use more yogurt next time and maybe some mozzarella.

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HOLIDAY500


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Reviewed: Jul. 11, 2006

Very flavorful and filling. I will make again.

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Mija

	Cooking Level: Intermediate Home Town: Holliday, Texas, USA
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Reviewed: Jan. 1, 2005

Great flavor!

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ARTPEANUT


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