This was very good! I followed the recipe since this was my first try. I only have one suggestion. Cook the eggplant twice as long and at 325-350 degrees. My onions were starting to burn before I felt the eggplant was soft enough. I finally fished them, the tomato & the garlic out of the pan and let the eggplant finish. I did use 2% instead of cream. 2% IS cream to us! Forgot the cheese at the end, so that will be on the left overs. All-in-all my husband and I really liked it. Thanks for sharing this! Eggplant soup was a new one to me!

Reviewed On: Feb. 18, 2012

This was very good! I followed the recipe exactly since this was my first try. I only have one suggestion. Cook the eggplant twice as long and at 325-350 degrees. My onions were starting to burn before I felt the eggplant was soft enough. I finally fished them & the garlic out of the pan and let the eggplant finish. All-in-all my husband and I really liked it. Thanks for sharing this! Eggplant soup was a new one to me!

Reviewed On: Feb. 18, 2012

This was really good! I however did want something that was thrown together the night before, so I made it up to the point of adding the flour and stuck it in the fridge until morning. Then I added the flour, gave it a quick mix with the electric beater and popped it in the oven. 4 adults were very happy with it. I do have one thing to comment on...I haved the recipe and in doing so, the cooking time was also cut. It took less than 45 min to cook. Just a heads up in case anyone else cuts it back! Great egg bake and am so pleased to not to have it include bread in the recipe!

Reviewed On: Jan. 1, 2012