Reviewed: Aug. 16, 2004

Everbody really loved this recipe. Added yellow squash as well to add more color. Also used Italian style stove top stuffing mix and added Italian seasonings to the vegetables when cooking. Added Montery Jack and parmesan cheese to the cheese mixture. Diced the vegetables fairly large and didn't cook quite as long as suggested, didn't want them too soft. Was very flavorful and tasty. Have made a number of times already and has always been a winner.

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BAMATPE

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Reviewed: Aug. 8, 2004

Surprisingly good! I tasted it before baking and thought, "Uh oh," but it came out really well. Changes: I find eggplant always needs extra seasoning, so I upped the thyme, salt, and pepper, and threw in some sage, too. Also added 1/4 lb. of very thinly sliced pepperoni I happened to have on hand; enough to add flavor without overpowering the vegetables.

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C Johnson, New York

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Reviewed: Jun. 27, 2004

This was tasty. Even my husband who normally won't eat either ate this casserole. They were disguised by the chicken flavored stove top stuffing that I used. I only used the amount of water on the box because it was a smaller size than what it called for in the recipe.

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olson

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Reviewed: Jun. 16, 2004

I liked this recipe so much I've already made it 3 times! The first time I followed the recipe exactly, but since then I've used chicken flavored stuffing (and made it according to the package directions) and replaced the eggplant with sliced mushrooms. My boyfriend and I really enjoy this recipe! :)

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ROCHELLEYBELLIE

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Reviewed: May 17, 2004

This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum!

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SEKMARK

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Reviewed: Apr. 21, 2004

Good recipe, but add seasoning!

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MOM130

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Reviewed: Jan. 15, 2004

This was easy and tasty. I liked the combination of flavors and textures. I picked a flavored stuffing that I knew I liked and so I didn't have an issue with the flavor of the stuffing. I would make it again!

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SUSANA LEIGH

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Reviewed: Dec. 27, 2003

Very nice way to cook eggplant and zucchini. I would add more tomato and maybe some parmesan cheese. I made this for Christmas Eve and family members who liked eggplant really liked this.

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EFY2178

Cooking Level: Expert

Home Town: Massapequa, New York, USA

Living In: Marion, Iowa, USA

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Reviewed: Oct. 9, 2003

This is a keeper. I used yellow squash instead of zuchini because that is what I had on hand. It came out wonderful. I don't even like eggplant but when I was given 8 eggplants to use for dinner at church I of course came to this site to find a good recipe. Everyone loved it and wanted more but they had eaten every bit of it. I only got to taste it. Next time will make 2 huge pans of it! Thanks!

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WREN926

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Reviewed: Oct. 8, 2003

This was a great dish. Easy to make and lots of flavor. I made mine without tomatoes (didn't have them on hand) and it was still terrific!

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Feb. 2, 2003

Didn't have much luck with this. I think I know my mistakes, though. I used canola oil to cook the veggies in. Next time will use butter to bring out the thyme and natural veggie flavors. Also I used herb stuffing. It confused the veggie seasoning. Next time will use plain bread stuffing. I also like another reviewer's suggestion of using monterey witht the colby cheese.

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Julie B

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Reviewed: Jan. 15, 2003

This is definitely worth keeping. My 25-year-old son who is a voracious eater says this is his all time favorite and I make it for him almost every time he visits. This is also delicious cold and has a lot of protein in it. I recommend it highly.

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DOERY

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Dec. 12, 2002

I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter to me.

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JROSS RN

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Reviewed: Aug. 19, 2002

I have made this recipe several times and really like it. It is a great side dish or main dish for lunch. It does make quite a lot but is good as a leftover.

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MRSPOLLY

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Reviewed: Aug. 15, 2002

My husband and I liked the recipe. My daughters wouldn't eat it, but what's new. I think I will try this recipe again. Maybe the girls will eat next time.

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TORBETTE

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Reviewed: Jul. 13, 2002

Fairly quick to prepare--add about 15 minutes total prep time to the cooking times. I used a wok to sautee the vegetables, as my biggest skillet wasn't big enough. I also recommend using half the stuffing called for in this recipe (or less), as the taste of the stuffing can completely overwhelm this dish; if you use flavored stuffing mix, the vegetables just get lost. I might try it again by thinly slicing and layering the ingredients and using very minimal stuffing. I'd call this recipe only average.

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TARADAWN

Cooking Level: Expert

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Reviewed: Apr. 5, 2002

This was a fabulous recipe, I have created minor variations with this dish and each time it is great.

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JAR100

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Reviewed: Oct. 10, 2001

This recipe was great!! I prepared it the first time for guests and they really enjoyed it. I also added some Asian spices, garam masala and ground cumin.

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ASBÉ

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Reviewed: Jul. 12, 2001

This was way too much work for the end result. It took me two skillets to cook up the veggies and it needed a lot more cheese. I was not impressed with this and wont make it again.

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