Comments on: Eggplant Casserole

By: Roz Landau

Roz Landau — Sun, 30 Oct 2011 16:21:49 +0000

I ended up putting 2 cups of veggie stock in the casserole after baking for 1/2 hour and finding it dry. I baked it for another 20 minutes, and it came out much better. I also sauted the zucchini and onions before assembling the casserole. It seemed a little too involved for a dinner dish for me, too many bowls and frying pan etc. I needed 1 big bowl for soaking the eggplant, then a bowl to put the zucchini/onion in after sauteeing, dish for milk to dip eggplant, then another for the flour and sesame seeds, another for the bread crumb mixture then the pan to fry the eggplant, and lastly, the 13×9 pan to put it all in. Too many dishes to wash for a rather mediocre casserole

By: Water Works

Water Works — Thu, 25 Aug 2011 23:49:02 +0000

We tried this and it seemed to take forever to put together. While I liked the theory of the recipe, the half cooked/ half uncooked veggie combination didn’t work for my family. The bread crumbs needed more liquid for the middle layer. I will adjust accordingly before making again.

By: Mary Louise Herre

Mary Louise Herre — Tue, 21 Jun 2011 15:11:45 +0000

This eggplant casserole had a great taste but was too dry. We substituted a can of diced tomatoes for the sliced tomatoes and would add some tomato sauce the next time. We would also cook the zucchini and onions before adding them to the casserole. We thought they were not cooked enough. We had never done our eggplant as the recipe stated but thought it came out well. Will try this again with the changes we thought it needed.

By: Sheryl Petra

Sheryl Petra — Sun, 13 Mar 2011 15:21:17 +0000

I have made this recipe a couple of times and have substituted diced tomatoes instead of regular tomatoes. Makes it moist and a little tastier.

By: Sheryl Petra

Sheryl Petra — Thu, 27 Jan 2011 23:01:38 +0000

Delicious!