I'm agreeing with everyone else: this recipe is superb and a very welcome treat to low-carbers (especially ones who live on the cold East Coast!) I actually used chopped zucchini and summer squash (sliced in the food processor) to add a little extra cushioning to the eggplant "noodles" I felt this helped make it a bit thicker and kept everything together - not to mention gave me an extra dose of veggies. No one could believe the noodles were missing in the dish it was that hearty! Thanks for sharing, PattiCakeB.
This is a terrific recipe. Can be used over and over again. I am looking for great tasting eggplant without lots of fuss. I took the hint of a previous reviewer and broiled the eggplant until a bit crisp then followed the recipe to a "t". The only other deviation was when I used fat free cottage cheese instead of ricotta, (thats all we had on hand on this late Sunday afternoon.) Loved the spinach and mushrooms, I just put it all together heated it with garlic and done. Started with the meat, drained extra fat off, put back in added all other (sauce) ingredients and presto done. A quick alternating layers, popped into toaster oven in two smaller dishes, done in 22 minutes ~ added some extra mozzarella on top for last 5 minutes to get the gooey thing going on. Delightful!
OUTSTANDING! I broiled my eggplant and used garlic salt, pepper and shredded parmesan on the slices. I used ground sirloin and omitted the olive oil. I used 4 cloves garlic, 10oz mushrooms, omitted the fennel, about 2 cups fresh spinach, omitted the alcohol and added a couple of diced zucchini. I used Trader Joes organic marinara sauce. I subbed lowfat cottage cheese for the ricotta and didn't read the instructions right so ended up mixing the whole cheese mixture together. This turned out very HEARTY and filling but healthier than regular lasagna. I did make it for the South Beach diet. The only problem with it was that it had a lot of liquid that needed to be drained after baking it.
Great recipe. I substituted 2 chopped zucchini for the mushrooms for the picky eaters. I used ground turkey breast, egg substitute, fat free ricotta and a mixture of fat free and low fat mozzerella cheese for a relatively lowfat version. And it was delicious--even my grandmother who doesn't like spinach or eggplant ate it. i omitted the red wine and let the sauce simmer about 30 minutes for fear of too much liquid as the others had warned and it was perfect. Thanks for the great recipe.
Loved this recipe. I added a layer of thinly sliced zucchini to the layers which added more "noodles". I also added a can of tomato paste because the sauce looked too watery. Very tasty
Although, VERY Delicious!!! I have to give 4 Stars, because I changed the recipe a bit. First, I used my veggetti & ribbon cut the eggplants (btw, I used 2 for 4 Servings), which was quicker than handcutting. I omitted the mushrooms (my family likes them, but I'm not a fan of them). I used Red "Cooking" Wine & not regular wine (didn't have any but I'm sure it would've came out just as delicious, if not even better). Instead of, Green Onions, I used Chopped Green Peppers. I didn't measure the Mozzarella nor the Parmesan nor did I put in with the Cheese mixture. When I was putting together I placed them as layers. The final thing... I also used Oven Baked Ready Lasagna Noodles as part of my layers (my Hubby wanted the "Lasagna" look to it). I still baked the dish at 375°, cooked it in 30 mins. with another 15 mins of having to slightly brown top cheese (time to cook was still less than normal time). After ALL of this...VOILA!!! My Family & I REALLY enjoyed this. They loved it & were going back for more. And, I have to say, the next day's leftover was even better ;-) Thank you for the Recipe :-D
It's not eggplant lasagna. It's a moussaka. Better with lamb but good enough.
I have made this dish 4 times. I use good store bought sauce but i add fresh garlic and onions. I make it to the recipe. I use half beef, half Italian sausage and extra mushrooms. New 2nd best dish in my house. Highly recommend. Making it again today Whole family loves this even the grand babies.
I enjoyed the recipe except.... -Cut or slice eggplant THIN as possible. -Reduce onion by "a lot". -Also, drain meat sauce if you don't have the time for it to set....(if not let sit for an hour or over night).
This was a clever use of eggplant but the taste was awful. We tossed all the leftovers and my kids wouldn't even try it.