Loved it. Hot and cold, it’s great

Really good, but I had to add more sauce than why was called for

It’s super good and easy to make!! I added some capers and cherry tomatoes for extra flavor. Will definitely keep this in my go-to Mediterranean meals list! Thanks for the recipe!

This is so good. Its true that it takes a lot of time to cook, but I promise is worthy. Definently I would do it again ❤️.

Great dish and a perfect recipe!

This dish tastes much better than I thought it would! To save time I grilled the eggplant and zucchini till a bit brown. I will definatly be making this again.

Frying the eggplant and zucchini takes a lot of time and space, but this dish is delicious. I enjoy it hot and cold.

Very good. I put more hot pepper flakes and had Parmesan cheese to sprinkle on top.

Yumalicious! I also make a Sicilian Melenzane riempino that is delizioso it was a recipe of my Mamma Fichiera,consists of sliced thin fried eggplant pasta sauce ground beef diced ham, diced hard salami grated Romano cheese, crumbled hard boiled eggs, mozzarella,pasta sauce another layer of melenzane that has been sliced thin and dipped in egg and seasoned bread crumbs and fried in olive oil drained on a paper tower and laid over the previous layer.tomato sauce goes over the this and a layer of ground beef goes over the sauce, then repeat until you reach the top of the casserole. The top layer should be Eggplant and sauce and Romano cheese. Put it in a 4250 oven until the meat is cooked and everything is bubbling.

I loved this recipe. To give it some more flavour I've added dried mint leaves and dried oregano.

Excellent! Bit of a faff frying all the slices of aubergine, needed a bigger pan. Tasted great with flat breads and tzazicki

Had really nice flavours, but if you don't like soggy vegetables it might not be for you. Describing it as a stew is appropriate. Despite that, great taste!