Reviewed: May 6, 2006

This is good. I made the following modifications: No shrimp, no bread crumbs, added cream cheese, added diced tomatoe.

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JAGGEDLNS

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Reviewed: Mar. 1, 2006

You're going to feel like a chef after cooking this dish.

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3 users found this review helpful

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JINGMS

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Reviewed: Feb. 2, 2006

I'm very new at this "cooking thing," ha! But I found this recipe very easy, especially with all the advice from others!! This was very very good, surprised myself! I also did half the bread crumbs, added spinach, portabello mushrooms and a little bit of red onion. Thank you for the help!

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Patti206

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Reviewed: Jan. 14, 2006

A little tweaking, and this dish tasted just like my favorite dish at the red bar in grayton beach, florida! less breadcrumbs (about half), add onions, a little more garlic & shrimp, add a little thyme- and this was the best eggplant dish i've ever eaten- divine! this recipe is great for those who love to cook because you can adjust to suit your taste... thanks for a great recipe!

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15 users found this review helpful

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TSTORYLAW

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Reviewed: Sep. 26, 2005

I really enjoyed this recipe! I halved the amount of breadcrumbs, doubled the amount of shrimp and of garlic, and added some mushrooms. It was delicious! Definitely a recipe you can play with to suit your own tastes. And it reheats well too!

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SUKI1979

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Reviewed: May 5, 2005

This is a great way to prepare eggplant - so rich and filling as a main dish. I used less breadcrumbs so that they didn't overpower the rest of the ingredients, but I used a little bit more shrimp. I also added onions and sauteed them for a few minutes before adding the shrimp & garlic.

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MIKI

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2005

I have to agree that the bread crumbs did overpower the taste of the dish. I added baby portabella mushrooms and spinch and it was devine. If you sautee an onion down with the shrimp and add season all, it really is a superb dish! It just need a bit of tweaking...

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JLBERGERON

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Reviewed: Mar. 17, 2005

First time I made this, we thought we'd died and gone to heaven! But then the second time came out way too dry and the third time was not the same either. The only thing I can think of is the size of the eggplant to the other quantities. I'm not changing the rating thou - it deserves that 5 stars! Thanks truckerdoo!

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DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Aug. 19, 2004

We thought this was very good but needed more seasiong. Next time I'm going to try it in a cassarole dish as we didn't care for the eggplant skin.

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BJFARM

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Reviewed: Mar. 14, 2003

Not bad. I added more than 8 shrimp. We finished the whole dish but my husband commented that the bread crumbs overpowered the flavor of the dish.

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FBA

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Reviewed: Feb. 5, 2003

It was yummy and easy!

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Queen Carlsbad

Cooking Level: Expert

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Reviewed: Jan. 29, 2003

Eggplant is so easy to work with, but this recipe really balances some great flavors together. You can use this one as a starting point if you like to experiment.

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1 user found this review helpful