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!

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!

I really like this and it is so easy.

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.

I added and additonal 2 garlic gloves season with garlic powder, onion powder little cooking wine for more flavor. I used seasoned bread crumbs but I think the sauce takes most of the good flavor away. Next time I'll take it easy on the sauce.

I loved this recipe. It was very tasty. I think it could be kid friendly as well if you serve it outside the shell. I will definatly be making this again. Very low cal as well. I served mine with an artichoke with a little garlic butter (non fat of course)

I can't describe the taste. I usually really like eggplant recipes and this one didn't do it for me. My parents said they ate it and it was OKAY but none of my children or husband could eat eat. Sorry.

Very good..I didn't know what to expect as I have not cooked with eggplant much however this was an excellent recipe!

I did make a few changes: I added 1/4 cup of chopped parsley, 1/4 cup of Italian cheese mixture, some extra chopped garlic, some dried crushed chilies, and about an ounce of spicy sausage to the stuffing mixture - we like lots of flavor! Topped it with canned diced Italian tomatoes and cheddar cheese. It turned out really, really good!

Pretty good. I think that next time I will just make the filling as a casserole rather than put it back in the shells.

The BOMB!!! So excited about this recipe...my girls loved it as well...I covered with foil to make eggplant more tender...and waited the last 5 min to put the cheese on...GREAT RECIPE!

Really good! Husband loved it and asks for it often. The easy way to hollow out the eggplant was with a melon baller..MUCH easier than with a spoon or knife. Followed recipes pretty much exact except I put bread crumbs on top. Then when done, I put some warmed marinara on top.

This is a good recipe for eggplant, the eggplant shell was a litte rubbery. I will have to work on that. I also used ground turkey, peppers, and mushrooms in mine.

Excellent, and easy! I definitely will make this again. Small changes I made: salted both the shell and the chopped eggplant, then squeezed out the liquid, and added fresh mushrooms. Oh, yeah! I had lovely brown stuff on the bottom of the pan after sauteeing the veggies, so I deglazed with a bito of white wine, then poured the yummy stuff over the stuffed eggplant before the breadcrumbs, etc. My hubby was pleasantly surprised!

* sauteed 1/2 onion and 2 cloves garlic, then added chopped chicken and a little chopped green onion, salt and pepper * did not use oregeno * salted eggplant shells for 40 minutes and patted up moisture * mixed parmesan, breadcrumbs, and dried parsley (reduced breadcrumbs to 1/4 cup) * cooked for 50 minutes * order of toppings is awkward... try cheese, then hummus, then breadcrumbs, then parsley. * flavors just kind of melt together into a generic thing, so don't worry if you're missing a few things.

I was happy with this recipe. My boyfriend likes an eggplant dish so much at one of our local restaurants but said that everytime he tried to make it it turned out terrible. I have never really had it but decided to try it. I salted the eggplant and left it for 1/2 an hour before squeezing out some liquid. I think this helped a lot as it made it meatier rather then mushier. I also added three small breakfast sausages in with the eggplant which added a TON of great flavour, and doubled the garlic. My boyfriend was very happy with the result and is not longer scared of eggplant recipes!