My husband does not like eggplant, but he begrudgingly admitted to me today that this is the best eggplant parmesan he's ever had. (win!) I made a couple adjustments: I was out of breadcrumbs so I used 1/2 grated parmesan cheese, 1/2 cornflake crumbles and added a package of dried onion mushroom soup mix and after sweating the eggplant coated them with this mixture. I baked them at 450 for 7 min each side then followed the rest of the directions. I also added baby spinach. Amazing! I halfed the recipe, but it was all gone by mid day the next day. I will absolutely make this one again.

Reviewed On: Mar. 30, 2011

This was definatly a treat when it came to tofu! I omitted the corn and instead added a green bell pepper plus I added some garlic powder. I also followed the others advice and added the elbow macaroni. Delicious! My 13 month old has been a very picky eater lately, so I blended some in the blender and let her try it.. she LOVED it! Finally! A healthy meal that she doesn't shake her head at! I'll definatly make this again.

Reviewed On: Jul. 31, 2008

This recipe was delicious! I used olive oil instead and blended all the ingredients in a blender like suggested. I had some leftover, so I served it cold the next day for lunch on a toasted english muffin, cream cheese and some avacado slices. Better even the next day!

Reviewed On: Jul. 26, 2008