I used one egg plant, used a smaller dish and layered it the way it was said. My husband and I really enjoyed it. Will make again.

I think this might be the best dish I've ever made! However, I substituted heavily for what I had on-hand: My eggplant was small, so I also used slices of zucchini and yellow squash as well. I had no ricotta and only a little mozzarella, so I placed slices of provolone over the eggplant and squash, then mixed the shredded cheese I had on hand (a little motz, some 5-cheese Italian blend and parmesan) with the egg. I forgot to put the basil in the mixture, so I just layered it on top. I only had a half-jar of pasta sauce and used it on the bottom layer. For the top layer, I used 8 oz. tomato sauce with a little water to thin it out, mixed with two cloves of fresh pressed garlic and some dried Italian seasonings spice mix. I also used fresh chopped tomato on top before sprinkling with the remaining parm. OH MY, SOOOO GOOOD. PS - No need to peel your eggplant, there's lots of fiber in the skin, and it doesn't detract from the taste or texture. Also, you can skip the salting, etc. in Step 1 if your eggplant is fresh and firm-skinned.

Frying the eggplant only makes it soak up the oil. I had trouble with sticking to the pan and ended up boiling the eggplant which added to the prep time.

Although I think the basic concept of this recipe is good, there are some flaws with the measurements. I made this tonight, and made some adjustments based on some of the reviews I read, so maybe that was part of the problem, though I don't think so. I baked the eggplant rather than fried it because I didn't want a lot of extra calories from the absorbed oil. The recipe called for one eggplant, but since the ones I had were small, I used two. Then there wasn't enough to make 2 complete layers in a 9"X13" pan, so I had just a partial layer. The ricotta/cheese filling is delicious, particularly with fresh basil from our garden. I baked it 30 minutes and wasn't able to cut through the eggplant; cooked it another 10 and it still didn't seem right so I took off the top layer and cooked it yet another 10. It was edible and flavorful, but not destined to become a tried-and-true staple of my household. It was too problematic. I want a more reliable recipe that I don't have to troubleshoot but can instead gently adjust and perfect each time. .

I tried this last night as a "test run" dish for my Bunco group get together. One of us is vegetarian, one of us is not eating white flour and sugar, etc... Anyway, this recipe was very good and will fit the criteria for most diets and eating plans. I will make it again and again.

Wonderful recipe, my first experience with cooking eggplant. I did slice the eggplant a little thinner, thought 3/4 of a inch was just too thick and replace the ricotta with cottage cheese. My mother-in-law asked for recipe because it was better than hers and she's old country Italiano.

This was a very good recipe. The only change I made was to use less sauce. I only used about 1 cup of sauce total. I can't imagine using 4 cups of sauce for this recipe. It just seems like it would be too much. My husband and I don't like a lot of sauce though so it's really just our personal preference. We will be making this again. Thanks for a great recipe!

This dish didn't go over well with us at all. The sauce and cheese mixture was good but the eggplant was very mushy & watery & fell apart. Also, even though the sauce was good there was far too much of it. Overall this dish required far too much effort for not enough return.

My Husband tries to eat Low Carb when possible, so this was perfect for him! He loved it! I let the eggplant sweat for 3hours. I also added turkey sausage to the sauce. I will be making this again!

It was pretty good. It was kind of plain, so keep looking...

Good flavor and very easy to make. Like that it is lower carb due to not breading or flouring the eggplant, but something was missing although I cannot put my finger on exactly what it is.

This recipe got rave reviews from my father-in-law and mother-in-law. I made a few adjustments due to lack of ingredients. First, I put a layer of tomato sauce on the bottom of the pan, followed by a layer of fresh tomatoes sprinkled with fresh garden chives. Next, I didn't have ricotta so I used a roasted garlic feta cheese for the cheese mixture with about 3 tablespoons of cottage cheese. Otherwise, I followed the recipe exactly. It was fabulous.

I'm not sure I should rate this recipe since I made so many changes... To make this healthier, I used fat free cottage cheese, fat free mozzarella cheese, and 1/3 less fat Parmesan cheese. You'd never even know that it was low fat. I also added spinach and mushrooms. Yum!

I make this one so often I have it memorized. It's a special treat for us, and the recipe is perfect as written. If you realize you are out of egg, substitute baking powder and water.

Another way to prepare the eggplant is to soak it in cold, salted water (6 cups water and 2 TBSP salt for 30 min. Drain well and pat dry w/ paper towels.

I had never made eggplant before but the kids, home from college were asking for it..so I tried this. EVERYONE came back for seconds, loved it. I cured it with iodized salt, not sea salt as I had none at home. I also spread the ricotta very thin and had a little lfet over, a family preference to have just a bit of ricotta. I also made my own tomatoe sauce..it was a meat sauce. This is a KEEPER, will definately try it again. Karen

Used cottage cheese instead as we do not care for ricotta.

We liked this but made some changes. Did place the salted slices in paper towels to drain all the liquids. Rinsed the slices and covered them with a kitchen cloth for a couple of minutes, in order to drain any remaining juice of the eggplant. Also floured t