I really wanted to like this more than I did. The taste was good but the bottom line is, it was "thin" and a little dry. I made some of the modifications suggested by others (baking instead of frying the breaded eggplant, sauteing the onions and garlic first, and adding basil and oregano). I didn't have muenster so I didn't use it, and really, in a dish that is clearly Mediterranean I would use something like mozzarella, not muenster. In a pan that size I only got a little more than one layer of eggplant, which is too thin. If I make this again, I will either use a 9x9 pan or double the eggplant, and I will use mozzarella with the parmesan and possibly leave out the feta altogether.
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I really wanted to like this more than I did. The taste was good but the bottom line is, it...