Reviewed: Apr. 24, 2012

Good but needed some kick/flavor.

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vizhen

Cooking Level: Beginning

Living In: Antioch, Tennessee, USA

Reviewed: Mar. 4, 2012

This was great!! My only substitution was that I had to use ground beef instead of sausage (my beef was on the verge of going around the bend, lol) but it was still delicious & very filling. I ended up taking some leftovers with me to work to share with my coworker, who also enjoyed it! 5 stars from me (and him)!

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bexleyg21

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Jacksonville, Alabama, USA

Reviewed: Dec. 14, 2011

So, so wonderful. I made enough for a small army - EVERYONE loved it. I only wish I used a regular red meat sauce instead of a Vodka sauce, but will definitely make again!

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Sean's Wife

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Valencia, California, USA

Reviewed: Nov. 28, 2011

This was quite good ! Never ate or cooked eggplant before so I had no expectations. I did substitute low-fat cheese (and much less of it) and used Italian turkey sausage vs. the real thing - I figure this cut the calories in half! I will make this again and follow the advice of others and add onion and perhaps a little more seasoning.

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Letta

Reviewed: Sep. 12, 2011

Mmmm...delicious alternative to fried eggplant parmesan!

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Reviewed: Sep. 5, 2011

Yummy!

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mgonzales12

Reviewed: Aug. 7, 2011

Yum, yum, yum! This is so very good! I've made it twice now and have had no problem with scooping the flesh out of the shell once roasted. We like it with ground spicy Italian sausage. My 9 year old stepson gobbled it up and keeps asking me to make it again. Thanks for a wonderful way to use all the eggplant that's in the garden.

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Kristi

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Reviewed: May 6, 2011

Made last night for dinner. Was amazing. Wouldn't change anything about recipe. Will be making in future

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Shannon

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Reviewed: Feb. 12, 2011

My husband loves eggplant, so I wanted to try this. I made it like the recipe says except that one of the eggplants that I'd gotten was spoiled inside, so I had too much filling for the one eggplant I had left. I just put all the filling into the one eggplant shell. It was pretty good--you could taste the eggplant in the filling somewhat, but not a lot actually. The eggplant shell was not very thick by the time it was scooped out, so there was not much eggplant flavor there either. Don't know that I'd make it again. Think I'll just try eggplant patties--I know my husband likes those.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 20, 2011

This is a great recipe and has led me to even better things, and it's relatively inexpensive. I've made a couple of variations on it now, but I usually add black olives, cottage cheese and jalapenos into the mix. I also use turkey sausage instead of regular sausage to reduce the caloric intake. It bakes perfectly, like a little eggplant boat. It's also good if you top it with panko or bread crumbs and some cheese and bake a few minutes longer. Overall this is an excellent creation and I'm grateful to have this recipe in my repertoire!

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