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

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! :)

tastes like lasagna

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

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

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.

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.

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!

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

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

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.

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.

I was hesitant to make this since I had never cooked with eggplant before, but because I had bought an eggplant earlier in the week, I thought I would give this recipe a try and it sounded good. The prep time was minimal and my husband ate almost half of the pan, so I'd say he really liked it. I enjoyed the eggplant and will definitely make again. Oh, I added zucchini to this too - it was great!

This was good and we will make it aging. The only thing was the sauce was kind thin, will fix that problem next time by cutting the water to one cup.

I thought there were too many different spices- it tasted. . .woodsy- if that makes sense. If I made it again I would cut the parsley in half. Not bad- we ate it- but probably will not make again unless I have eggplant I just have to use up.

Easy, tasty and filling. Will make again. Didn't change a thing!