Eggplant Lasagna

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YUCK!!!!!!!!!!!! waste my time and effort and my money...... sorry but its really disappointing...

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This was my first time trying eggplant and i was pleasantly surprised how good it tastes in this lasagna. I also used sliced provolone cheese as a topping and the homemade marinara was on the money!

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Delicious! made it for my husband and myself, we are both vegetarians. Its a keeper!

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Made this several times now and it is always a huge hit (especially with women, no idea why. Just need to cut back on the sauce and save for another day. I like the idea of baking it longer...will push it to an hour or longer next time at a lower temp.

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This was fabulous and well worth the effort! I used my own homemade tomato sauce from garden tomatoes and eggplant also from garden. I liked the thyme in recipe, used fresh parmesan, and added some mozzarella to top it off. We will definitely save and serve again!

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Took hours to make but it turned out incredible!!
love how there's no pasta/carbs in it & the "eggplant" completely replaces it!

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I added a little more cheese, mushrooms and added some very fine chopped onion

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just a comment to darrenspruce-learn to read, this is eggplant lasagna and the eggplant takes the place of the pasta

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I made this tonight but made these changes with great sucess. I had read all the other ratings and took them all into consideration when making this. I too put sauce (purchased from a jar on bottom of glass dish then topped with a layer of no boil lasagne noodles. Rather than use mushrooms I mixed spinach with the eggs and ricotta. When baking the egg plant I let it bake until somewhat crispy.
Cut back on the thyme and added some mozzeralla. After baking I let it stand covered for about 30 minutes and it set up perfectly! Beautiful presentation. I will definately make this over and over again!

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I thought this was great!