Definitely too much bread crumbs in the recipe. I used half the called for amount and it was plenty. Outside of that quite tasty, though a cheese other than feta might work better.

Made a few changes: Cut waaaay back on oil-only used about 2T; diced baby eggplants; more garlic-6 cloves!; 1/2 teaspoon italian seasoning; sauteed in skillet w/1/2c water until tender; added 3c cooked couscous (no breadcrumbs) after tender; stirred in 1/2 c feta; poured it all in a greased casserole dish and topped w/ 1/2c feta and 1/4c dried breadcrumbs-----yummmmmmmy!

This was delicious! In an effort to reduce the over 800 calorie count I did make a few changes-I reduced the oil to a few tablespoons and sauteed all. After tender, I reduced breadcrumbs to just 1/4 cup-turned out beautifully! I added summer squash to the saute, and topped with goat cheese as I did not have any feta. Will definately make again!

My husband and I both love this recipe just as is! It is hearty and filling and almost tastes as if it were stuffed with crab. This also freezes decently well, making for good leftovers. Thanks for a terrific recipe!

I was somewhat skeptical of this recipe after reading some of the reviews, but it turned out to be DELICIOUS!! here are the few minor changes i made: 1) precook the eggplant in the microwave so it doesn't soak up so much oil (which i also reduced to 1 1/2 tbsp), 2) i didn't have any bread crumbs so i omitted those completely and found it to be moist and delicious just the same!, 3) i added italian seasonings and red pepper flakes for some zing, 4) as per other recommendations, i mixed feta up with everything else and then topped the whole thing off with mozzarella and feta both. one of the best veg-friendly dishes i've found in a while!

This recipe was great although I changed it a bit. I used a cup and a half less of the bread crumbs. I increased the amount of feta incorporating it into the stuffing as well as on top. Lastly I prebaked the eggplant shells sprayed with a little olive oil and seasoned with salt and pepper, stuffed them and then placed back in the oven to brown the top. My boyfriend and my mother loved them. Thanks for a great recipe!!

This is a very tasty way to make eggplant. Only 4 stars though, because as everyone else has said, "way too many breadcrumbs". Since it's so hot in the summer I use the grill for this recipe. I cut the eggplant in half, and grill it on each side for about 5 minutes while I'm cooking the onions, garlic, tomatoes, etc on the stovetop. Then I scoop out the eggplant (which is much easier to scoop after cooking a few minutes) and mix the ingredients together with only 3/4 - 1 cup of breadcrumbs and put it back on the grill for 5-10 minutes or until done. This works assuming you don't eat the shell like my family since it gets a bit charred by the end. If you want to eat the outside, stick with the oven. :D

Yes, too much bread crumbs! I think I will try less next time, and perhaps mozerrella cheese!

Wonderfully flavorfull dish. I've made this for family gatherings and everyone loved it. I did make a few changes, only used half the bread crumbs, otherwise it overwhelms the dish. Also didn't have feta cheese handy, so used mozzarella cheese --great.

After a horrible eggplant parmesan, I went on the quest for finding a new, tasty eggplant recipe -- and this was it! I adjusted the recipe, however. I used 1/4 onion, 2 cloves garlic, and 1 celery stick. I also added Parmesan cheese to the stuffing mixture. I stuffed the eggplants and drizzled some olive oil over the raw eggplant. I baked it for 20min uncovered and it was perfect! Topped off with some grated marble cheese. Mmmmmm tasty!

This was alright, hewver we are not used to creamy sauces with eggplant, may try it again but not overly impressed.Wrong on this was was good it was russian eggplant that was just alright. Sorry

I would actually give this 3 1/2 stars if I could. It was pretty good, I did a lot of tweaking though. I cut out most of the breadcrumbs, just sprinkled some on top. I used cous cous in the stuffing. I baked covered for 30 minutes, removed foil - cooked an additional 5 minutes (to brown the breadcrumbs) and then topped with cheese and broiled for a few more minutes. The shells were definitely soft and edible this way. When simmering the stuffing, I added lemon juice and some chicken broth to make it more moist and flavorful.

This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the recipe as is. I also had to add a little extra olive oil when mixing with the bread crumbs. Everything turned out wonderfully. I am sure it would be just as great without the meat but my husband is a meat eater and I had to put it in somewhere. Thanks for the awesome recipe!

The flavor is better if you let it sit for a day. Also you can take the "stuffing" and put it in a pita for a good sandwich.

We thought this was good however somewhat dry. I added salsa - next time I will use less breadcrumbs and egg substitute to give more moisture.

This recipe had too much breadcrumbs, it turned the mix into a cross between croutons and stuffing. I don't think I'll make this again, if I do, I'll definitely tweak it a bit.

I was skeptical about this as I made it, and my husband was VERY skeptical when I served it. But we were pleasantly surprised! This is a wonderful recipe. We followed advice of others and scaled back the bread crumbs (I just sprinkled some in until the texture seemed right) and used Italian crumbs and added dried oregano. Oh, and used A LOT less oil! I think it would actually be better suited to a WINTER meal, though, as it is very filling. Thanks for the great recipe!