Reviewer:

EEBALCH

Reviewed: Jul. 23, 2004

tasty but it did not have enough sauce.

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2 users found this review helpful

Reviewer:

AJBJ1

Reviewed: Jun. 12, 2004

This was just great! My husband loves this, and he doesn't even like eggplant. I have made it several times.

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2 users found this review helpful

Reviewer:

JODIGUERRA

Reviewed: Apr. 7, 2004

Meh. It kinda left me wondering what was so special. Kind of reminicent of church potluck food. I can see how additions would improve. Not great, not bad.

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2 users found this review helpful

Reviewer:

Jessica Mayo

Reviewed: Jan. 20, 2004

This recipe was surprisingly good. I was a bit skeptical of the yogurt, but you wouldn't have even known yogurt was in it once it was cooked. I had a jar of garlic tomato sauce so I used that instead of making my own. Since my husband and I are cheese lovers, I sprinkled a few tablespoons of shredded mozarella on top as well. It was so simple to make (especially using bottled sauce) and was so yummy we each had seconds. I will be making this again soon.

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12 users found this review helpful

Reviewer:

BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

Reviewed: Jan. 4, 2004

My husband came home hungry one night at 7:30 and I told him dinner would be ready in an hour (when I began this dish). Unfortunately, at 10 pm, we had dinner (after he had snacked on other things..) Be prepared; it takes quite a bit of time. When it came out of the oven, though, my vegetarian husband had two plates.

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5 users found this review helpful

Reviewer:

MRSMEREDITH

Reviewed: Apr. 23, 2003

This was a very good base recipe, but I added a few more ingredients so I would enjoy it more. I used chickpeas (1/2 mashed, 1/2 whole) added chopped tomatoes, put in a layer of zuchinni, brushed balsamic vinegar over the eggplant before baking in the oven, and used whatever quantities of ingredients I thought would be good proportions. Five stars after my additions. Thanks Mai for the great base recipe.

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25 users found this review helpful

Reviewer:

KUKL

Reviewed: Feb. 25, 2003

The flavor is ok, but there's just something missing. Fairly time consuming, too - it takes a while to steam all that eggplant. Figure an hour prep plus an hour of baking (it's mislabeled). I guess if you're looking for a way to use up 3 entire eggplants, this will do it - but I think I'll make a parmigian instead when I want eggplant in the future.

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1 user found this review helpful

Reviewer:

mr/mrs z

Reviewed: Dec. 30, 2002

Excellent vegetarian recipe and probably one of the best uses of eggplant. For a single guy like me who is still finding his way around the kitchen, this dish turned out to be a great confidence builder, with plenty for left overs to boot! I would definitely increase the quantity of sauce and use a slightly heavier hand on the parmesan. Thank you for a great dish.

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22 users found this review helpful

Reviewer:

RAVI.NATHAN

Reviewed: Jun. 12, 2002

Considering how filling and low calorie-low fat-high protein this is (ie, very Weight Watchers friendly) I will be making it again and again. It was very good, not great. But easy enough, tasty and almost no points for us WW people.

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5 users found this review helpful