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I whipped this up pretty quick and easy. Instead of frying the eggplant I broiled it.The dish turned out tasty and very low fat and healthy

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Marla S November 03, 2007

I made this recipe as part of a freezer meal pack I make for my parents, who not longer cook on their own. I divided the recipe into thirds and made it in 3 disposable loaf pans. Got rave reviews

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sbc1023 September 16, 2005

I tweaked this recipe a little due to a lack of ingredients in my fridge - guess I should check first next time. I omitted the mozarella (because I didn't have any), substituted half a red onion - finely diced, for the chives (again, because I didn't have any), and added a fresh bay leaf. I also added some lasagne sheets to bulk it up a little. I was a little unsure how to use the last 2/3rds of the tomato sauce so I presumed it should be layered too. Very easy to make and very flavorful. I will definitely make this again!

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SandraMK April 18, 2005

Tasty, but turned out runny. Should I have peeled the eggplant before slicing? I know that would not have affected the "runniness", but do you recommend peeling?

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ddeepowell_12925990 October 18, 2012

very nice tasting but the recipe itself is a bit confusing: Could also do with a bot more body, next I'll add some lasagne sheet like Sandra did as it needs more body. Frying the eggplant is a bit tedious, tip is put a lid on really speeds things up as the eggplant start sweating.

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bmnchef January 04, 2009
Best Eggplant (Aubergine) Lasagna