Reviewed: Mar. 16, 2012

We really enjoyed this recipe. In addition to the eggplant, we added a bunch of fresh spinach and used cream of celery soup. My husband is Indian, so to find compromise in traditional American casseroles recipes, he adds the spices to the flavor/spiciness that he prefers. So with this recipe, we added Cayenne pepper, curry, turmeric, and tomato spice. We baked the cornbread batter on top of the casserole and it was good. We both got out of this recipe what we both wanted: Me - casserole, cheese, and cornbread, Husband - Indian spices & fresh eggplant and spinach.

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Reviewer:

Cattledog Mom

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 25, 2011

This dish was superb. I left out the sage and other more exotic spices and resorted to plain old comfort seasonings. I added a bit of chicken broth as well but was careful not to make it to "liquidy". My family loved it and so did our neighbors. I've made it a regular.

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Reviewer:

Ramon

Home Town: Birmingham, Alabama, USA

Reviewed: Oct. 30, 2010

Very good! I didn't use the cornbread topping. I also added chicken to it! Turned out awesome!!!

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Reviewer:

snowrose

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Carver, Minnesota, USA

Living In: Burnsville, Minnesota, USA

Reviewed: Sep. 18, 2010

My husband and I really liked this casserole. My 2yr old son however did not. We think he didn't like the texture of everything. I didn't drain all of the water out of the eggplant. I added another cup of cheese and another cut 1/2 cup of the corn bread. Turned out pretty good.

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Reviewer:

cookinlauren

Reviewed: Sep. 5, 2010

I used crushed crackers for my top just becuase it was what I had on hand. Mine came out a little watery so make sure you drain that eggplant REALLY REALLY well! Otherwise it tasted great. Personally I'd add more cheese.

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Reviewer:

Corey

Reviewed: Sep. 2, 2010

Not 4 because i changed it a little to what i had lying around...instead of cream of mushroom i used cream of celery and as others suggested i used corn bread batter, for which i spiced up with a lil cayenne pepper and cinnamon. Overall I really liked this...i didnt know what to expect but i was very nice and make good left overs!!!!!!!

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Reviewer:

Newfoodie-Rell

Home Town: Upper Darby, Pennsylvania, USA

Reviewed: Aug. 19, 2010

Thought this recipe was pretty good. The texture wasn't the best, but like another reviewer said, I will try and squeeze more water out of the eggplant next time. Has a stuffingy taste which is good. Even used leftovers as a side (better the next day). PS I also just poured the corn bread batter over top and it cooked nicely!

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Reviewer:

diva7

Reviewed: Jan. 8, 2010

I found this recipe to be quite tasteful. Didnt have cornbread so I substituted cornbread stuffing mix. I dont see that this is an unhealthy dish as per other reviewers opinions. Also eggplant tends to take on the other flavours in a dish such as this. and my husband liked it too

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Reviewer:

MINPIN14

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Ridgeway, Ontario, Canada

Reviewed: Oct. 27, 2009

This was absolutely the best! My husband loved it and he is by far no eggplant fan. I made it as is and will do that over and over and over again.

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Reviewer:

csick19

Cooking Level: Intermediate

Reviewed: Oct. 18, 2009

This was wonderful. Worthy of a holiday meal and a definite crowd pleaser. I liked it a lot with cheddar but next time will try it with swiss since that is our favorite cheese. I'm for sure adding it to my Thanksgiving menu. Thanks!

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