Reviewed: Apr. 24, 2012

I made this exactly as written. It was amazing. I'm always looking for something different to do with veggies..the eggplant was so tasty and of course shrimp makes anything taste good.

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Reviewer:

Elaine

Reviewed: Apr. 2, 2012

I really thought this was going to be a bigger hit with my family. I was looking for something different to do. I thought it smelled really good, and didn't taste bad, but my husband hated the consistency of it. My son wouldn't even touch his half. The slimy texture of the eggplant mixture turned them off. Of course, I followed the recommendations of all of the other reviewers to decrease the breading by half and double the shrimp, so maybe I should have kept the breading. I also added extra garlic and onions too. If it were just me, I'd probably make this again, but due to lack of enthusiasm with the rest of my family, I think I will try some different recipes.

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Reviewer:

slfortson

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Mountain View, California, USA

Reviewed: Mar. 5, 2012

This recipe is really good. I made a few changes that others had suggested. I added mushrooms, onions, extra garlic, 1/2 the breadcrumbs. Instead of stuffing the eggplant shells with the mixture, I peeled and chopped the eggplant and added the mixture to a casserole dish. I sprinkled mozzarella cheese over it and baked it for the specified time.

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Reviewer:

*girl*

Reviewed: Jan. 27, 2012

I doubled the shrimp and garlic, halved the bread crumbs, added onion powder, mushrooms, green pepper, and zucchini. I kept three "whole" shrimp on top as decoration. Flavor still seemed bland to us but the presentation looked great. I do want to try it again though.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Jan. 21, 2012

This was great I reduced the bread crumbs by half as suggested and add chopped onion. I also baked it longer..90 minutes for very tender eggplant. My carnivore husband loved it.

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Reviewer:

20477

Reviewed: Oct. 18, 2011

I'm gonna give this 4 stars because it inspired me...I'd rate it 3 stars as written, it needs the modifications suggested by previous reviewers such as more garlic (I used 3 cloves ) & shrimp (I used a dozen) , less breadcrumbs (I used 1/2 cup) & the addition of 1/4 cup chopped onion. The recipe doesn't specify how large the eggplant chunks should be, (I made mine about 1" cubes)...even though after baking in the oven, while we really liked the flavor we did not care for the texture...it was all sorta mushy & the shrimp were definitely overcooked. I WILL make this again but will definitely try to improve it next time - I'll let ya know how I do!

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

This was very good! I used baby shrimp instead of chopping up larger ones and kept everything else as the recipe states. Next time I'd like to try this recipe on the grill

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Reviewer:

maw5016

Cooking Level: Intermediate

Home Town: Millersburg, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Sep. 30, 2011

Very yummy! I did what most reviewers recommended - added more shrimps and halved the bread crumbs (although I used panko bread crumbs as that is all I have).

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Sep. 26, 2011

Mmmm. Mmmm goood! This was very delicious. I read several reviews before making it and decided to make it as a casserole because I do not care for the skin of the eggplant. I didn't see where anyone else substituted dried basil for the fresh but I did use a teaspoon of it instead. I added fresh wild mushrooms and used a Reisling wine and the flavors were just wonderful. It was excellent.

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Reviewer:

JEP

Reviewed: Sep. 7, 2011

i used a food processor to chop the eggplant, which may have chopped it too small. would try larger pieces next time for better texture. also agree on cutting back on the bread crumbs

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