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My hubby & I tried this recipe this evening, and it is WELL worth trying! I left out the salt (there's plenty of salt in parm--didn't miss it. It was oh-so-yummy! Had it with a spinach souffle, parm noodles & cut-up fresh fruit. A definate repeater!

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Bertolli Baked Eggplant Parmigiana

Reviewed: Dec. 2, 2009

Normally I follow a recipe to the letter, when making it for the first time, but I've had experience with Italian seasoned bread crumbs and I find them too salty. Suggestion: Use 1/2 of the Italian crumbs and 1/2 plain. The water is unnecessary (if it was to be mixed with the egg). Tasty, easy to make, and certainly cheap. I think next time, I'd leave the skin on.

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20 users found this review helpful

Slow Cooker Ham

Reviewed: Aug. 18, 2009

Great, simple recipe! My hubby & I are trying to get away from regular lunchmeat (salt & preservatives) so we cut it into four chunks and thaw it out as needed - Yummy.

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Crab Brunch Casserole

Reviewed: Mar. 30, 2008

I can't really rate this recipe, as I changed it so much! I didn't like the idea of Cheddar with crab, so I used 1/2 cup shredded Mozzerella and 1/2 cup swiss; 1/2 cup sauteed onion instead of dried; I used three eggs instead of two; only 1-1/2 cup of seasoned croutons; and I added 1 tblsp. of dried basil. I used an 8 x 11-1/2 dish and cooked for 45 min. This was absolutely delicious & light (yet filling). We had a spinach salad tossed with Ceasar dressing (nice complement).

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4 users found this review helpful