My husband & I really liked this. My eggplants were a bit brown inside, but I read online that if they are firm, they will cook fine. Also had trouble frying the eggplant slices, with a lot of burnt breading in the bottom of the pan, but I think that was user error (not much experience frying). Despite these things, the taste was great. Although the recipe doesn't call for it, I added salt and pepper to the tomato sauce. I used italian bread crumbs and didn't add any additional salt/pepper.

I made this recipe over two nights, preparing and frying eggplant night 1 and completing the recipe night 2. It was absolutely fantastic, and actually not that complicated. I used use a little goat cheese in lieu of mozzarella between stacks, and topped it with the mozzarella instead. I also simplified the recipe by using previously made tomato sauce. This was fantastic!

This recipe takes a while, but I have made it 3 times and each time it gets easier. I suggest using small eggplants because they have less seeds. You can fry the eggplant the day before and store in a container in the frig.if you need to save time. It's as good the 2nd day as it is the day cooked. This has become of favorite in our family!

This dish is really good! I used just 1 eggplant that weighed about 1.5 lbs total. I must warn that it is LABOR INTENSIVE! It really takes about 2 hours to make, that is not an exaggeration. Chat on the phone w/ a good friend to help the time pass. :)