Reviewed: Oct. 16, 2009

Way too much onion, way too much liquid and not nearly enough eggplant. And it needs salt. I will not make this again.

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Reviewed: Oct. 15, 2009

I gave it a four because it has potential. As is, it's probably a three. I omitted the parsley; it seemed excesive to me. Definately needs salt and pepper. Otherwise, it was a good quick and easy alternative to a more complicated eggplant parm dish. I'll use it again with a couple of mods. Salt & pepper for sure and I'll probably add a few red pepper flakes because we like a little heat in our food.

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Angeline

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Reviewed: Oct. 5, 2009

This was just o.k. It needed more seasoning, and my kids just picked at it. My husband, on the other hand, once he added seasoning salt, ate most of the pan. I would give it a 3, he says 5! Kids say 1. I gave this a four because it's not bad, just personal taster preferences.

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JILLYJO

Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA

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Reviewed: Oct. 1, 2009

It is one of the best recipes I have every tried using eggplant. I have always loved it now my husband wants it as often as I want to fix it.It is the best!!!!!!!!!!

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Linda

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Reviewed: Jul. 30, 2009

This was a great dish. I did alter it a bit, used ground turkey instead of beef and only one lb. since that is what I had. Bulked it up with finely chopped summer squash, I do this frequently to sneak extra veggies into the children. Also, rather than just parm. I sprinkled a 5-cheese blend on with mozz and provolone, again, because I had it to use up. This is a great way to use up eggplant and other veggies from summer's bounty. My kids really liked it too!

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Hobbsgirls

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Troy, New York, USA

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Reviewed: Jun. 12, 2009

Didn't change a thing except for peeling the eggplant--was awesome. Everyone really liked it and went for seconds. Thankyou.

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shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Feb. 4, 2009

This was great! Like others, I made a few modifications of my own, but all in all, it was a great success. Even my two-year-old ate well!

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Holly

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 10, 2009

I still need to perfect it. I must have been tasty because they went back for seconds!

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Jeraldine

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Reviewed: Oct. 12, 2008

pretty good - takes awhile to make. I wouldlike to add that greek spice and cheese that goes in the straight up Greek dish.

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KKB

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 9, 2008

Vegetarian alternative included in review. :) My fiancee & I are vegetarians. We joined a CSA this summer & I vowed to cook whatever we received whether I liked it or not. I am not an eggplant fan and am very happy to have stumbled upon this recipe. It made me happy to be eating eggplant for dinner! To make this recipe vegetarian friendly, I made the following substitutions: **1 lb tofu (instead of ground beef) - drained but did not press then crumbled/smooshed well with hands. :) **1 cup of water (did not drain the canned tomatoes or press tofu, so I figured this amount would be fine) **Added - 1 tblsp Vegeta seasoning/soup mix. Not sure what you could use in place of Vegeta but in case you've never heard of it - it's a vegetable based seasoning/soup mix. I have found it to be a great flavor additive when I use tofu in recipes that usually call for meat. Makes the tofu less tofu-y and more just tasty so the recipes taste more like they would if it had meat in it.:) Thanks for super tasty recipe! :)

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RAGDYANN422

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2008

tastes like lasagna

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Aug. 28, 2008

added some mushrooms and red pepper flakes .. easy and good. made this for a pot luck dinner and was the fist dish to go.

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steveH

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

Easy to prepare, tasted better when eggplant was peeled first. Freezes well too.

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Christin

Cooking Level: Expert

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Reviewed: May 7, 2008

This was good, not great. 1/3 cup dried parsley was a bit much. Used the same amount of fresh parsley. Reduced the water by half and used 1 T Italian seasoning instead of the thyme, oregano and basil. Also, eliminated the onion layer. Needs salt and pepper.

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Miya

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Englewood, Florida, USA

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Reviewed: May 4, 2008

Delicious!! Left out the bread crumbs and only used the juice from the tomato can (instead of the water) but everything else was as written. A bit sweet due to the tomato paste (which I haven't used in awhile and forgot how sweet that is) but it was yummy. Since I didn't used bread crumbs, I made up some gluten-free pizza dough and used the mixture for calzones. Now that was great, too! I'll definitely make again. PS--I liked the onion layer, too.

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BlueVerbena

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Apr. 23, 2008

I gotta tell you- my family went nuts over this recipe! Mt girls- 12 & 16 had never had eggplant and now they are fans! This is a great recipe to intorduce someone to eggplant- especially kids! WOW!

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steph

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Reviewed: Feb. 2, 2008

I found this recipe tasteless and wouldn't make it again!

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Hillary

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Reviewed: Jan. 20, 2008

Mine needed a little salt and pepper. Great tasting sauce.

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Joonmin50

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Reviewed: Jan. 18, 2008

My family loved it. I added 2tsp of sugar to the sauce, but other than that I didn't change a thing. They even ate the leftovers.

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ILUV2COOK23

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 1, 2007

This was my first real experience cooking eggplant - and my husband's first eating experience. It was great - a definite do-over. I did make some changes, I used italian seasoned tomato paste and breadcrumbs... left out the parsley (didn't have any on hand), basil and oregano and I added mozzarella with the parmesan.

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