Reviewed: Apr. 29, 2012

Super good, fast, easy and cheap to make. Hallelujah!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Mar. 28, 2012

Kind of bland without basil, oregano and other spices... but the eggplant was fine even without peeling it, I guess it just depends whether you like the taste with or without the peel!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LizG

Reviewed: Feb. 10, 2012

Super yummy! I added mushrooms, and some thyme to everything else just because I love mushrooms! It was wonderful. Will definitely make again when I have eggplant lying around

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kbdahill

Cooking Level: Expert

Home Town: Muscle Shoals, Alabama, USA

Living In: Tuscumbia, Alabama, USA

Reviewed: Nov. 17, 2011

Delicious. I didn't peel the eggplant and next time may add mushrooms...really good dish!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LillysMom

Reviewed: Oct. 13, 2011

We loved it. I did make same changes. i added auted mushrooms and 1/2 lb. shrimp. I took othere viewer changes too, I "sweated"the eggplant, used 3/4 lb pasta, added alot more spinach and reduced lemon juice to 2 tbsp though I'll do 3 next time. and used 3/4 cup parm in dish then sprinkled a little more on each plate as I served it. very good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cindy

Reviewed: Jul. 13, 2011

I have never made eggplant before. I used some basil linguine I got from my mom when she visited Italy and it added another layer. Wonderful... usually make recipe as stated, but didn't have any other pasta on hand. Otherwise made as written and it was wonderful. Would agree to add more spinach next time. Excellent.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

bregester@yahoo.com

Cooking Level: Intermediate

Living In: Lake Geneva, Wisconsin, USA

Reviewed: May 31, 2011

This wasn't bad. I think I'd add a bit more lemon next time. Pretty quick for something different.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Mar. 8, 2011

My family loved this dish! I used lots of spinach as suggested and sweat the egg plant. The only thing I added was some sauteed shrimp! AND its SO EASY! We will make this lots...Thanks for sharing

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Stephanie C.

Cooking Level: Expert

Living In: Loveland, Colorado, USA

Reviewed: Feb. 17, 2011

Washing and cutting the spinach is the hardest part of this recipe. Really, really easy. I added more butter and olive oil to the eggplant while it was cooking, but that's because I was paranoid it was going to burn. and I LOVED how the color of the spinach seemed to really pop when I added it to the pan. My fiance even told me to move this to the "keep folder", which is quite the compliment. And the best part? start to finish ion about half an hour.

Was this review helpful? [ YES ]
6 users found this review helpful