By Leslie in Texas on May 10, 2007
Photo by poetesstx
Photo by poetesstx
"This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne."
Serving Size: 1 (319 g)
Servings Per Recipe: 6
"This was delicious. I made it for a family get together and most everyone really enjoyed it. (those that like vegetables!!) It went really well with grilled pork loin and chicken. I didn't use the cloves, though. I liked the flavor without them. I, too, sprinkled parmesan on top and left off the bread crumbs. I definitely will make this again."
"I can't believe how wonderful this casserole is! Since I had a bunch of veg in my fridge that would go bad if I didn't do something with it, I scoured for a decent recipe. I hit on this one and made only a couple of substitutions. I only had red bell pepper (not green) and used Italian seasoning and allspice rather than the herbs and cloves. There is a LOT of prep work (which I find rather Zen) . But, as I was layering, I wondered how the casserole would taste with a bit of Chevre cheese dotted on a layer of the eggplant. OMG... did this EVER work out great!!! I will rave about this dish forever, I think. :) Thank you SO much, Leslie! Fantastic meal! (Attaching a photo of my version.)"
"This was great! I sort of incorporated this recipe with #100796 for Eggplant Parmesan Lasagna, I'll publish soon! I used a mandolin slicer (btw...a must have in the kitchen!) to cut the eggplant into thick julienne slices. I don't like big chunks of eggplant and instead of cloves I used graded nutmeg, personal preference. I skipped the bread crumbs and added no boil lasagna noodles. I sauteed the veggies and herbs first, layered everything and cooked it in my huge slow cooker. I added some cooked ground meat for DH so it wasn't totally veggie...he said it didn't need it! This was Delicious!! I love how the Parmesan cheese turned out texture wise like Ricotta cheese from #100796...awesome! Thanks for sharing this...I now have a wonderful way to eat eggplant without frying it!"
"Very tasty casserole and the aroma while it is baking is wonderful. I got it ready in the AM and popped it in the oven an hour before dinner. I did not put buttered crumbs on top but did sprinkled a small amount of Parmesan cheese. Enjoyed by all."
"This is such a flavorful dish, has sort of a mediterranean taste. I was concerned at first because the eggplant cooks down considerably, but the recipe calls for just right amount of everything. I used about 3 tablespoons Smart Balance instead of butter. There are several steps, but I did most of the prep while other things were cooking. Served with yogurt- marinated boneless chicken thighs and fresh baked bread to soak up all the broth made by the veggies. Excellent!"
"Absolutely wonderful! I added cubed tofu and it soaked up the flavours perfectly. Thank you -- I will be making this often."
"I call this "Ratatouille", and I have what I thought was the best Ratatouille recipe on the planet. This is almost exactly like my recipe, with the exception that it calls for cloves and breadcrumbs on top. At any rate, it was delicious. It took some time to chop vegies, so I would suggest maybe doing that the nite before. I didn't have a saute pan large enough for all these vegies, so I used the pan that I cook spaghetti in, which is a huge kettle. This is an absolute winner. I'm eating and eating right now. Next helping, I'll grate a little parmesan on top and see how that is. Thanks, Leslie, for my new favorite way to fix eggplant."