Reviewed: Aug. 17, 2009

I love this recipe and have made it many times. I like to add chopped fresh basil to the ricotta. Fast, easy, simple and delicious!!!!

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jeanlucsgirl

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Reviewed: Apr. 16, 2009

I've never made eggplant lasagna before. I made this along with a regular lasagne since I was feeding Meat eaters and Veg's. I have to say I did not have very much of this -just a taste. It was decent. It was very easy to prepare. The veg's raved about it and really enjoyed it. It was all gone so I guess it was pretty good!

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MYPUMPKINZ

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Reviewed: Sep. 14, 2008

After 35" in the convection oven, this turned out only partially warm and the eggplant was not fully cooked. I then covered the dish with alum. foil and returned to the oven for another 35" which made the dish smell like it should and everything was hot and cooked. I thought it tasted fine but would not probably make it again following these directions.

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IVAMACE

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Reviewed: Jun. 29, 2008

This was my first time eating/cooking an eggplant. This wasn't bad. I followed the recipe exactly except for using turkey bacon (and microwaving it). I did the whole salt/sweat thing rather than frying it (was trying to keep it healthy). The eggplant was fine if you're not expecting it to taste like a noodle. It wasn't too hard at all. I liked the bacon in there. Couldn't really taste the feta. I think it could use some spices or garlic- something else- but I would probably make this again if I had an eggplant to do something with.

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KELLGURL

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Reviewed: Dec. 12, 2007

Not bad from the traditional Melanzane alla Parmigiana or eggplant parmesan done in layers recipe-but feta cheese? Anyways, we slice the eggplant then just leave them in cold salted water so they don't get too salty.

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Deva Gori

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Pasadena, California, USA

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Reviewed: Oct. 9, 2007

I read through the other recipes and loved the idea of "frying" in pam. I did salt one side of the eggplant and then fry it in the pam. The plant came out nicely browned and soft. I then used the ricotta cheese recipe, it all came out wonderfully.

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sakrjj

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Reviewed: Mar. 21, 2007

I made a number of modifications so bear with my "review". I used half an eggplant, 1 small zucchini and 1 small yellow squash. I sliced each very thinly and didn't salt or sweat. Instead of red sauce, I used 2 c of ricotta mixed with 2 eggs and italian seasonings. Lastly, I substituted prociutto for the bacon. The results were very good.

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schmerna

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2006

I made this for my girlfriends the other night, and they cleaned out my pan!!! They loved it. It was so good, my mom and I had to sneak a couple of pieces to work!

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Samantha Reese

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: May 24, 2005

I loved the idea of lasagna without the noodles! I used my favorite lasagna recipe but replaced the noodles with the eggplant. After reading comments I did the following to prepare my eggplant: sliced, placed in a pan with about a tsp of heated olive oil and salted. When the oil had been soaked up and the eggplant had started to soften I added several Tablespoons of water. Then flipped and repeated with water. I tried it without the oil and it didn't work as well. My eggplant turned out golden and soft but was not mushy. I also used a round glass pan to accommidate for the shape of the eggplant. It worked perfectly! Thanks for the idea Natalie.

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LinC

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Reviewed: Oct. 21, 2004

As an eggplant freak, I really enjoyed this recipe, though I would stress that it's necessary to boil the eggplant for at least 45 minutes before using it. And like some of the others, I used ground beef instead of bacon for more of a "lasagna" taste. I would definitely try it again!

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NikkiC

Cooking Level: Expert

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Reviewed: Aug. 12, 2004

We didn't like this recipe.

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: May 18, 2004

This was really great for my low carb diet. I used ground beef instead of bacon to make it more italian. Also I sweated the eggplant for an hour each side so I didn't have the problems that the other reviewers had.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 31, 2004

I really liked this, especially using the eggplant as "noodles". Only problems I had was my eggplant was too small so there was not enough noodles and I sliced some strips too thick. Next time a really large eggplant or 2 smaller ones. I froze my leftovers and used them as quick lunches during the week. I will definitely make this again.

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PHOEBE19

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Reviewed: Mar. 16, 2004

UGH! I should have read the reviews first! I'm not very versed in eggplant recipes, so i followed the directions to a "t". Where the recipe went horribly wrong was the salting/sweating. Brushing the salt off didn't do the trick (and may have been too late) - the eggplant was WAY too salty - even for me, a true salt lover. The reciepe is good in theory, bad in direction. Definitely prep the eggplant with a different method! And this takes much more cooking time, too.

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SCHIFF71

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Reviewed: Mar. 14, 2004

I should have read the previous reviews and cooked the eggplant first- I followed exactly and the eggplant was not soft- I cooked for another 30 min and it still wasn't soft enough to eat- I'll stick with Eggplant Parmesan.

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MAWAITE

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Reviewed: Mar. 11, 2004

This dish was very good. I will change a few things the next time I make it though. I will boil the eggplant a little first, to soften it and omit the bacon, it was to dominating of a flavor in this dish. Me and my husband enjoyed it very much.

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SULLEY

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Reviewed: Mar. 9, 2004

This can also be a great vegetarian recipe. I left the bacon out and added all ricotta cheese because we don't like feta. This is a great low carb recipe and getting eggplant into the family's diet is easy. Add several chopped hard boiled eggs in place of the meat. Makes it tast rich. Great recipe.

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JUDI HAMMER

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Reviewed: Mar. 4, 2004

I modified this recipe by "frying" the eggplant slices in Pam olive oil spray in my electric skillet (pretty high heat). I also used hamburger instead of bacon mixed with the spaghetti sauce. Thanks Natalie for a great recipe using eggplant instead of lasagna noodles!! Tried again using lasagna noodles with the fried eggplant -- excellent!! I did not pre-cook the noodles, let them absorb the juice from the cheeses and sauce, bake covered.

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BSTEPHENSD

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Bethel, Ohio, USA

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Nat and Darcy's Amazing Eggplant Lasagna

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