Reviewed: May 22, 2012

I loved the flavors, but cut back on the goat cheese. I added fresh basil and oregano. Also used less pasta to keep carbs and calories down. With those changes, it was very tasty.

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Reviewer:

LisaJoy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mason, Ohio, USA

Reviewed: Jan. 16, 2012

it was amazing although i added: 1/2 lb. of ground beef, doubled the mushrooms, 1 orange pepper, and instead of goat cheese i used provolone. before i added the eggplant and orange pepper i tossed it with oil, salt and italian seasonings then roasted them for about 10 mins, i semi cooked the ground beef and then when i had to cook the sauce for 30 mins i added the ground beef to it so it can finish cooking! great spin on the original recipe.

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Reviewer:

jessier12

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Wheeling, Illinois, USA

Reviewed: Nov. 16, 2011

YUM! I used Feta cheese instead of Goat cheese.

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Reviewer:

Michelle

Reviewed: Oct. 25, 2011

This was wonderful!! I only used 2 Tblsp of olive oil and 6 oz of goat cheese but that is just because I am trying to cut calories and fat where ever I can right now. Also used basil and italian seasoning instead of Thyme because I'm not a big fan. This will probably enter our regular recipe rotation!!

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Reviewer:

kskipper75

Reviewed: Oct. 4, 2011

Okay so I used fresh mozzarella instead of goat cheese, marinated artichoke hearts instead of kalamata olives, fresh basil instead of thyme, heavy cream instead of chicken broth & a splash of balsamic vinegar - it was dee-licious!!!

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Sep. 4, 2011

I left out the mushrooms because my teenagers don't like them. I used black olives because I didn't have kalamatas. I also chopped the eggplant more finely so it would cook faster. It was delicious! My husband who doesn't think he likes eggplant had two huge servings!

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Reviewer:

QUINLANQ

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

Over the top good! I thought the sauce was good as I was preparing this. But when I tossed the pasta with the sauce and the goat cheese it went from good to great. The goat cheese really added a yummy zing and a little creaminess. I used Chinese eggplant because no need to peel it at all.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 14, 2011

I modified a little, but only because I wasn't paying attn when grocery shopping. I used 14.5 oz of crushed toms, and 14.5 oz tom sauce instead of 28 oz crushed toms. I added half tbs of oregano and substituted veggie broth for chicken tom make it completely vegetarian. I also only used 4 oz of crumbled goat cheese. That said, all else was made as written. WARNING: this makes a lot of food, but it was really good! I would make it for a pot-luck.

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Reviewer:

Jillinois!

Reviewed: Jun. 2, 2011

If you are a fan of eggplant parm and ratatouille you will adore this! I am and I did! (excellent meatless dish if you are an ovo/lacto vegetarian, just replace veggie broth for the chicken broth.)

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Reviewer:

msmaggie007

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

This was EXCELLENT. We are low-carbing it, so I served it over grilled chicken and it was FABULOUS. Took another readers advice and added some spinach. Definitely a keeper.

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