I should have reviewed this recipe long ago, as it is one of my favorites and I have made it 15-20 times since I found it. I have made it with several variations, as well. The proportions do seem a bit off to me as another reviewer suggested, as I feel like my layers don't always work out correctly. I have had better luck using 2 eggplants and 3 zucchini. I use only one potato ( it is delicious with sweet potato subbed as well) and just make one layer to cut carbs back a bit. I peel the eggplant and use a mandolin to speed up the slicing. I agree that spritzing the vegetables with non-stick spray and baking them is a much more time efficient and healthy way to prepare them than pan-frying. I have made this using lentils, but experimented with subbing a bag of veggie crumbles and found that I greatly preferred that. The bechamel topping is so delicious I think I could drink it. I use whole wheat flour and almond milk for that, and it is great. This recipe does take quite a while to prepare, especially the first couple of times, so it is not ideal to try it out if you are in a time crunch or impatient. The results are well worth the effort, though! As I said, one of my all time favorites.
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I should have reviewed this recipe long ago, as it is one of my favorites and I have made it...