YUM!! Halved the recipe for my husband and myself, but wanted to make it a complete meal so w/10 minutes left of cooking time I added some thawed pre-cooked shrimp (seasoned w/salt, pepper, and garlic powder) and poured a little more milk and butter over it; then served it over brown rice. It was SO good. Thanks for the amazing & simple recipe!

Reviewed On: Nov. 12, 2009

This soup is amazing! I didn't have fresh thyme, but used dried, and added a little rosemary and red pepper flakes to give it a kick (and it did!!) I also added some chicken and chopped fresh spinach at the end, made some croutons to add to the feta garnish, and wowza! It was fantastic. I also used whole milk rather than cream and thought it was great. THANKS!!!

Reviewed On: Nov. 4, 2009

Holy cats, this is SO delicious! I too baked the eggplant at 425 (after egg/bread crumbs & sprayed w/olive oil) I only did it for 14 minutes on one side and it was fine. I sauteed onion & garlic, then added the tomatoes and Italian seasoning and let it all simmer for a bit. Then put it all together in a baking dish, sprinkled with Feta cheese and nothing else, and baked it all for about 15 min at 350. It was SOOOO good. I will never make eggplant any other way. We had it for leftovers too and it was still great in the microwave, which I didn't expect. THANKS for this great recipe! It is definitely a keeper.

Reviewed On: Sep. 30, 2009