Mama's Oh-So-Savory Lamb and Eggplant Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 4, 2014
A very good recipe. This is a keeper. Other than using canned tomatoes, I followed the recipe exactly. Direction number six should say transfer one-half of the sauce to the casserole dish. I halved the recipe for the two of us and we had plenty left over for another night's dinner. I did serve a big salad and a side vegetable with it.
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Reviewed: Nov. 25, 2013
We really liked this recipe. The only change I made was to use one 14 oz can of diced tomatoes instead of the fresh tomatoes and the tomato sauce. I prefer to let the other vegetables shine a little more with less tomato. Thanks for posting this.
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Cooking Level: Intermediate

Living In: Arvada, Colorado, USA

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Reviewed: Sep. 18, 2013
Really enjoyed this one. Followed the recipe as closely as possible (I'm allergic to onion, so we used dried minced instead of fresh) and it was delicious! There are only a couple of small changes I would recommend. Next time, I'm going to stick with the 45 minute cook time, instead of an hour. The eggplant was very, very tender, but may have been a little too done for my taste. And add the rice the end of the recipe suggests. I did this as just the dish, and we had bread as a side, and ended up putting it on the bread instead of just dipping into the sauce. The spices give it a wonderful flavor, but you almost need a slightly bland background to it, or it can be a little overpowering. Thanks for the fantastic recipe though! This one's a keeper!
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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