I made this twice - first time, followed the recipe exactly, except for cutting the breadcrumbs in half and using frozen pre-cooked shrimp. It was absolutely delicious, but we didn't like the tough outside skins of the eggplant. Second time, removed the skins, and added spinach and portabello mushrooms, per other reviewers' suggestions. The skinless eggplants were much better, but I thought the extra ingredients took away from the flavor of the dish. Next time, I will remove them or else use much less.
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I made this twice - first time, followed the recipe exactly, except for cutting the...