The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 11, 2006
Very flavorful and filling. I will make again.
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Cooking Level: Intermediate

Home Town: Holliday, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jan. 1, 2005
Great flavor!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.
Reviewed: Oct. 10, 2004
OK, but not worth the time in my opinion.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 23, 2004
tasty but it did not have enough sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 12, 2004
This was just great! My husband loves this, and he doesn't even like eggplant. I have made it several times.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.
Reviewed: Apr. 7, 2004
Meh. It kinda left me wondering what was so special. Kind of reminicent of church potluck food. I can see how additions would improve. Not great, not bad.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jan. 20, 2004
This recipe was surprisingly good. I was a bit skeptical of the yogurt, but you wouldn't have even known yogurt was in it once it was cooked. I had a jar of garlic tomato sauce so I used that instead of making my own. Since my husband and I are cheese lovers, I sprinkled a few tablespoons of shredded mozarella on top as well. It was so simple to make (especially using bottled sauce) and was so yummy we each had seconds. I will be making this again soon.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jan. 4, 2004
My husband came home hungry one night at 7:30 and I told him dinner would be ready in an hour (when I began this dish). Unfortunately, at 10 pm, we had dinner (after he had snacked on other things..) Be prepared; it takes quite a bit of time. When it came out of the oven, though, my vegetarian husband had two plates.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Apr. 23, 2003
This was a very good base recipe, but I added a few more ingredients so I would enjoy it more. I used chickpeas (1/2 mashed, 1/2 whole) added chopped tomatoes, put in a layer of zuchinni, brushed balsamic vinegar over the eggplant before baking in the oven, and used whatever quantities of ingredients I thought would be good proportions. Five stars after my additions. Thanks Mai for the great base recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.
Reviewed: Feb. 25, 2003
The flavor is ok, but there's just something missing. Fairly time consuming, too - it takes a while to steam all that eggplant. Figure an hour prep plus an hour of baking (it's mislabeled). I guess if you're looking for a way to use up 3 entire eggplants, this will do it - but I think I'll make a parmigian instead when I want eggplant in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Dec. 30, 2002
Excellent vegetarian recipe and probably one of the best uses of eggplant. For a single guy like me who is still finding his way around the kitchen, this dish turned out to be a great confidence builder, with plenty for left overs to boot! I would definitely increase the quantity of sauce and use a slightly heavier hand on the parmesan. Thank you for a great dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 12, 2002
Considering how filling and low calorie-low fat-high protein this is (ie, very Weight Watchers friendly) I will be making it again and again. It was very good, not great. But easy enough, tasty and almost no points for us WW people.
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Cooking Level: Intermediate

Home Town: Milpitas, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Sep. 5, 2001
Really creamy and the tomato sauce really went beautifully with the eggplant.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 24, 2001
I would have givin this 5 stars but I think it needs more sauce. So just increase the sauce a bit and you have a GREAT eggplant recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 3, 2001
This seemed like a lot of work for what you get... This would be a good side item, but not main course. It would work better if you cube the eggplant, otherwise the skin is hard to cut. It did have a good flavor, and I liked the flavor the yogurt added.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Apr. 17, 2001
The yogurt adds a good flavor to this dish. Steaming the eggplant softens it up so to the degree that I could cut it with a fork!
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Photo by JASPERBELL

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jan. 20, 2001
Excellent! Even family members who profess to hate eggplant loved this.
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Photo by Allrecipes
Home Town: Lufkin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 10, 2000
This was a very tasty dish enjoyed by the group of friends I prepared it for. One note though, I believe the ingredient list should read 2 8oz containers of plain yogurt, not one.
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