The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 31, 2009
I loved this recipe. I found it useful to microwave the halves first to help soften them. Just putting them in the oven left them way too hard. Then I let them drain on papertowels to help get rid of moisture. Dabbing them as much as possible is also helpful. When they bake, they release a lot of water which can make the entire dish very watery and soggy, hard to get out so try to drain as much as possibe. I put Monguni's spagetti sauce (don't put a lot)on mine and fresh mozzerella. Turned out wonderful!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 19, 2009
This recipe is amazing! My husband and I had never cooked eggplant at home, I'm so glad we found this recipe for our first try. It was easy and delicious. We made it for the first time two weeks ago and loved it so much that we made it again last night. This time we added a little bit of chopped mushrooms. Excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 6, 2009
My husband is not the biggest fan of eggplant, but he tried this and LOVED it. very good and very easy to fix on a night when you don't want to stand in the kitchen for an hour. I added a little turkey sausage to the eggplant mixture in the skillet to increase the flavor. Very good! Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 18, 2009
We have a garden this year and my husband insisted on growing eggplant. So today I found myself with 4 eggplants and clueless!! This recipe was incredible!!! I took everyone's advice and microwaved the shells for 8 minutes. I added shredded carrots, a chili pepper, mushrooms and sauteed them with the onions and garlic and omitted the bread crumbs completely. My neighbors came over for the experiment and they all loved it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 15, 2009
I followed the recipe exactly as stated, except I used dried parsley instead of fresh b/c that's what I had on hand. It came out delicious! Even my husband, who usually doesn't like meatless meals, had 3 servings. Thanks for a yummy vegetarian dish! :)
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Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Photo by Emily
Reviewed: Jun. 6, 2009
This was good; I just haven't ever had eggplant before and used this recipe to try it out. I drew the conclusion that I just need to get used to the taste of eggplant ;) I salted it, as suggested, for a long time (about 45 mins) but it was still pretty bitter. I used plenty of salt but maybe I just needed to use more. As well, I disliked the pasta sauce I used so that really contributed to my distaste. But, honestly, I will probably make this again, but with a pasta sauce that I enjoy.
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Photo by Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 23, 2009
We loved this recipe!! I had never cooked eggplant before and this was a great starter recipe. The only thing my husband asked me to do is to add meat, so next time I'm going to try adding some italian sausage, but I personally think it's perfect as is.
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Cooking Level: Beginning

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 14, 2009
Tried this recipe last night and it was excellent. Added chopped mushrooms to the eggplant. I rubbed a little olive oil on the outside of the skins and they came out tender and moist. I would recommend this recipe to my friends and family
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 13, 2009
Easy and tastes great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 10, 2009
Good but not amazing. Would prefer the breadcrumbs on top of the cheese so they go crispy. My toddler loved it though.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 9, 2008
Not killer. Needed a sauce with the filler as it was too dry and just fell apart.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 15, 2008
The best eggplant recipe I've ever cooked and very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 6, 2008
So much easier, and healthier that the typical eggplant parm! The hubby loved it too. We didn't eat the skin, and I added extra garlic and some orange bell peppers. Other than that, I followed recipe exactly. It also makes a great presentation! Thanks so much for the recipe. I will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 24, 2008
This was great... I made a few subs... Instead of mozz cheese I used shredded provolone which added some sharp, great flavor! I also cooked longer to make the shells tender and tasting great. I also added some ground turkey and spinach to the mix. Awesome!! By the way...I didn't even use the bread crumbs and it was still awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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Reviewed: Sep. 16, 2008
This is sooooo goood! - and much easier than making eggplant parmesan!!! I did not add the bread crumbs to the mixture. I added a chopped red pepper and a drained can of seasoned chopped tomatoes. I took the advice of others - and microwaved the eggplant shells for about 8 minutes, then stuffed it, poured some marinara sauce on top, baked it for about 1/2 hour, then sprinkled some mozzerella cheese on top, and put it back in the oven for a minute - until the cheese was all melted (and not hard and crusty!). SPECTACULAR!!!!!!!!!
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 21, 2008
My son and I made this last night. It was fabulous. My husband loved it and he, like most guys, is a tough food critic. We used eggplants fresh from our garden and the taste was almost like it had sausage in it; I don't think store bought would yield the same taste and won't even consider it. We'll make this one again as soon as more are ready in the garden. Thank you for sharing this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 24, 2008
My five-year-old told me this was the most delicious supper I made this month. I skipped the "stuffing" part and just put this in a casserole dish. I added hot sausage, mushrooms, lots more oregano, some Italian seasoning, lots more parsley, and oatmeal instead of breadcrumbs (wheat allergies). I covered with spaghetti sauce and parmesan cheese. So good! Thank you for a great idea!
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Cooking Level: Expert

Living In: Antelope Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 22, 2008
I can't really fault the flavors here - very tasty! - but I'm not so sure about the presentation. I think I'm with the reviewer who suggested using this method as a casserole instead; my eggplant "shells" were only edible on the bottom even though I covered it with foil. Maybe I should have used more sauce, but next time I think I'll just chop the entire eggplant and follow the recipe from there without stuffing - less waste that way. Still, a great idea!
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Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 22, 2008
I really like this and it is so easy.
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Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: May 16, 2008
Are you supposed to eat the shell that holds all the stuffing? Mine was too tough so we just ate the filling. I also added some frozen okra I had left over. Instead of plain tomato sauce I used a spicy spaghetti sauce. Overall I will probably make again whenever eggplant is on sale.
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Cooking Level: Expert

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