5 Reviews

This was very good. I cut it down for the two of us and it still made a lot. I think I'll increase the portion of eggplant to potatoes next time to get more eggplant flavor and may play around with the herbs some. I did add a little Parmesan cheese to the top the last 5 minutes of baking. A nice way to use eggplant. Thanks bluemoon :)

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~Nimz~ May 02, 2009

This is a very tasty dish, I love the layers of potato. Thanks!

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Kitzy February 16, 2009

This is a great way to serve eggplant which we enjoyed. I didn't have any celery so I added 1 green pepper, chopped and a sprinkling of celery seeds. I also used dried oregano (instead of fresh) -- very good and enjoyed by all. Thanks for sharing this keeper. Made for Zaar Tag.

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ellie_ January 29, 2009

This was really good! Kids all loved it, DH loved it. Takes some time and effort, but is perfect for those days when I feel like doing a ton of prep work (which there are a lot of!). Thanks so much blue.

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Three Kids Make Me Crazy January 25, 2009

This is sooo delicious! I wanted to find a new way to serve eggplant and am so very glad you posted this recipe. The juices of each vegetable cooked together and made a savory and flavorful dish. Ours took about 10 additional minutes to bake and the aroma was so wonderful that it hard waiting for it come out of the oven. This is my new way to serve eggplant - and potatoes too. Thanks bluemoon down under!

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Acerast January 23, 2009
Tiella