Eggplant Lasagna

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My daughter and I love this recipe. Absolutely delicious flavors, the herbs are perfect. I might peel the eggplant next time.

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I made this dish for my italian guests and we really enjoyed this recipe! I peeled the eggplant after reading the reviews and remembering a past experience with eggplant rollatini. I did use less parm on top of the dish and it was not missed. Eggplant is one of my favorite dishes and this recipe will remain a regular in my household!

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My 10 year old daughter and I made this tonight and I used my 9x13 stoneware pan. I used my father's marinara sauce instead since I don't have a food processor. When making the ricotta filling, I added mozarella instead of using parmesan. This gave it a thicker consistency. I also traded the thyme for my Pampered Chef Italian seasoning in the sauteed mushrooms. I followed the advice of those below and peeled the skin off of the eggplant. I think I sliced them a bit thin, but I did have plenty to make three layers! I also used the mozarella on top as well as some grated parmesan cheese. It was very flavorful! I did end up using more olive oil than what was stated since I had so many slices of eggplant to cover. This is definitely an addition to my recipes!

I also didn't miss the lasagna noodles! Very good low carb dinner and very filling!

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I used an 8X12 pan, and while it was a good size, I felt like I needed a bit more eggplant to complete each layer. Next time I will add an eggplant.

I substituted basil for the oregano and used a canned tomato sauce I trust instead of making it from scratch. I peeled the eggplant and would definitely recommend doing that.

All in all, it was fast (when using pre-made sauce, easy and tasty. Would definitely make it again.

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The eggplant needs to be peeled before you put it into the casserole dish, it needs to be much lighter on the thyme (it was all I could taste, and definitely top it with a bunch of mozarella instead of the just the parmesan. Then, it would be great! :

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I added 4 ounces of goat cheese to the ricotta and it was great!

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I was pleasantly surprised by this recipe. It takes some time, but is well worth it.
The marinara sauce is very flavorful, and the eggplant gives the dish a wonderful flavor and texture.

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I didnt make this recipe mainly because of the way it looked after Danny plated it from the oven. He should of just taken all the ingredients and mixed them together in a bowl. The woman he was teaching made a better one than he did at the end of the show. Yikes!

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I was very disappointed in this recipe. In general it seems bland and lacks real flavor. The skin on the eggplant was very tough; we had to eat this with a steak knife just to get through the skin. It seemed that the ratio of the ricotta cheese filling to the eggplant was off. There were many bites of this dish where all you got was the cheese. My son and I had watched this episode on TV and decided to give it a try. He was really disappointed in the dish as well. I have eaten one serving as leftovers and it seems to improve a bit with a night in the fridge or maybe it was the red pepper flakes and extra salt that I spiced it up with.

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excellent receipe