Reviewed: Nov. 17, 2009

Absolutely wonderful! Both my 6 and 3 year old said this was "Delicious,delectable and delightful" we had it as an appetizer with french bread,my husband and I both loved it...I added 2 garlic cloves and cooked it with the skins...yummmm!!

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Mcintyreknox

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Reviewed: Oct. 13, 2009

I only recently joined this website, and this is the first recipe I have tried. I love eggplant but have been looking for something new to do with it. This recipe was awesome, and I didn't change a thing; my husband loved it too! Thanks!!

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poodlady

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 18, 2009

I thought this recipe was pretty good. I steamed the eggplant in the microwave for 5 minutes in a covered bowl with some water instead of boiling it. I think the recipe was dry for the people who substituted bread crumbs for toasted bread. Mine was not dry and I might even add more toast next time because the crunches were yummy. Steaming vs boiling the eggplant also prevented it from getting too mushy. I added about an extra cup and a half or so of mozzarella cheese to the cup of cheddar because I was trying to use up what I had in my fridge and I think I will add extra cheese next time too. Next time I will just use 2% milk instead of heavy cream. It is rich enough with the extra cheese. I didn't have poultry seasoning so I substituted sage instead. It was pretty mild flavored so I put salt, pepper, and celery seed on top. This reminded me a bit of a summer version of Thanksgiving stuffing and I really enjoyed this new way of preparing eggplant. Thanks!

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yum

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Reviewed: Mar. 22, 2009

This recipe has the potential to be good, but unfortunately - as written - it needs serious changes. I boiled it as it stated. It only needs a few minutes at a rapid boil. I also used bread crumbs, per some of the other members suggestions. However, upon removing it from the oven after 20 minutes - it was already very dry and hard on top and the eggplant was soft in some spots - hard in others. In an effort to save the dish (call it a stroke of genius if you will) - I removed the dish from the oven and retrieved my handy potato masher. After mashing the cheesy eggplant concoction to a "chunky" mashed potato consistency, I stirred in about a 1/2 cup of salsa and then topped with a 1/2 cup of mexican cheese. I put the eggplant casserole back in the oven for about 10 minutes at 275 to melt the cheese. The end result was awesome!!!!

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~heidi homemaker~

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

i just didn't like the taste of it. i think next time, if i make it i won't be adding the poultry seasoning, but garlic salt and pepper.

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toocute110

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Reviewed: Aug. 27, 2008

Fabulous! We're in a CSA and I was running out of ways to prepare eggplant. I used a little more cheddar than called for, substituted half the flour with arrowroot powder (my thickener of choice), and threw in a small onion, minced and cooked in olive oil with some herbes de provence and lots of garlic powder, deglazed with some Jack Daniel's. I also roasted the eggplant ahead of time instead of boiling, and since I didn't have any poultry seasoning, I used seasoned salt, cumin, and more garlic powder. I can't believe how great this tastes.

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grumpyshoegirl

Cooking Level: Expert

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Reviewed: Aug. 21, 2008

My family does NOT like eggplant, but this was a huge hit (even though it's not visually appealing.) I followed another reviewer (I think) and roasted the eggplant. Very tasty!

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Misty

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Reviewed: Aug. 12, 2008

Yummy! My second attempt at making eggplant was a success(first attempt was a disasterous baba ganoush). I added diced cooked chicken and a can of mild green chilies and used monterey jack cheese instead of cheddar and used bread crumbs instead of cubes. I didn't have heavy cream so I used sour cream thinned down with some milk. It wasn't very pretty, but was very tasty!

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Alicia

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Modesto, California, USA

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Reviewed: Aug. 6, 2008

It was good but I changed it a bit. I steamed the eggplant until just tender using chicken broth, used Italian seasoning instead of poultry seasoning, garlic flavored croûtons instead of toasted bread & non fat cream instead of heavy cream. I was a little watery but very tasty all the same

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jollywolly

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

Not impressed. This is the only recipe I've ever given below 3 stars... it was just missing something to really pull the eggplant and cheese together! I used seasoned bread crumbs instead of toast, and added some crushed garlic. The entire dish was literally too dry. I will not be making this again.

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 1, 2008

I thought it was really good. The reason I gave it 4 stars was because my husband felt it was a bit soggy. He said I should have used real bread crumbs rather then toasted bread. I did have a very good taste though. Will make it again.

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diamondsquilts

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Reviewed: Nov. 6, 2007

It was OK, Jero and Dylan were not thrilled about it but Mom and Auntie Ebby loved it.

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CSAmom

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Reviewed: Sep. 5, 2007

I liked this recipe a lot! My husband thought it was excellent as well. I will mention that this recipe is for those who have had eggplant before. I used half mayo half reconstituted milk and I didn't boil the eggplant. I didn't add the spices either and instead added a fourth a cup of salsa. I also used bread crumbs instead of cubes. I mixed it all together and sprinkled with half the cheese. I didn't skin the eggplant either because most of the good nutrients are in the skin.

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MamaMay

Cooking Level: Intermediate

Home Town: Leawood, Kansas, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 24, 2007

YUM YUM! Very pleased with this! Changed it a bit though. I added 2 cloves of garlic, used 200ml of cooking cream to make it more saucey. I only had a 1/4 cup of cheddar so used 1/2 cup parmesan. I don't live in the US so I don't know what poultry spice is so I used half a veg stock cube. Will be making this again and eating the leftovers for lunch tomorrow.

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Beckybocky

Cooking Level: Intermediate

Home Town: Bray, County Wicklow, Ireland

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Nov. 19, 2004

I am barely 30-something and had never tried eggplant... until this evening. I am expanding my family's culinary horizon, but for some reason we all looked behind us tonight. We are three, and I have leftovers for three more. Oh, what to do?!? Perhaps, this dish is quite tasty for those who are accustomed to the tecture of this unique vegetable. I will try eggplant again; I will try this recipe again... someday, but not anytime soon. Our palates just aren't ready for this thing called eggplant.

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TERESSA3

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Reviewed: Oct. 13, 2004

Awesome! But i didnt add the flour

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KATYA

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Reviewed: Jan. 21, 2003

Well....pretty bad news. My 5 year old refused to touch it-My 8 year old said it was disgusting, and could we please order a pizza? My husband, who will eat most everything could not choke it down, and said it felt slimy in his mouth. I thought it was really bad. It only smelled good.

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THEBAYLIEFAMILY

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Reviewed: Oct. 25, 2002

This recipe was too "wet" for us. I may try it again without boiling the eggplant...

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ENJOYBEING

Cooking Level: Intermediate

Home Town: Carrollton, Georgia, USA

Living In: Warren, Rhode Island, USA

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Reviewed: Sep. 10, 2002

Very good! Would definitely either use salted water to boil eggplant in, or salt eggplant after it's cooked.

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HOTDOGGIE

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Reviewed: Mar. 28, 2001

My husband and I love eggplant but dont like all the oil with frying so this recipe was really great. We substituted sour cream for the whipping cream and did not boil the eggplant first; just to keep the eggplant firmer and less fat. Really yummy!

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LES STROMEN

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Eggplant con Queso

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