This recipe was very good, but you just cannot make it as written. I used a large eggplant (vs. the smaller Japanese variety), 2 large zucchini & only 1 - 8oz. pkg. of sliced mushrooms, & I needed to use a large, 12-inch frying pan with high sides. My method was also different: I sauteed all the veggies, adding them one at a time. To them I added a can of diced tomatoes with the liquid (to help them cook more quickly), a Tbsp. of tomato paste, & a Tbsp. of dried Italian spices. When the veggies were all softened, I stirred in a container of fresh grated Asagio cheese from the deli section & baked it all in the oven, in the frying pan, for about 15 minutes. I served it over fresh herbed cheese ravioli from the deli section, with fresh grated Parmesan sprinkled on top. No casserole dish could have contained this large amount!
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