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Ziti, Eggplant, and Fontina Gratin


Source: Quick From Scratch - Italian
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 Reviews:  3   Viewing: 1 - 3  
Rating: 3
by: Dolores, WI Reviewed: 06/12/2013
Too Greasy as is
I tried this and used only the four tablespoons of olive oil for cooking the eggplant and even that was too much. I couldn't imagine adding 3 more tablespoons! And I used more eggplant than the recipe called for. I agree with Nicole in her review that it was bland. Next time, I would add more vegetable (onions, bell pepper, fresh or sun-dried tomato). Maybe use a different cheese too. I didn't care for the fontina.
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Rating: 3
by: Nicole Reviewed: 05/18/2013
Bbland, but can be improved
Made this the other night, and it was pretty bland. But I added some extras to the leftovers and it ended up much better. My recommendation: saute a chopped onion, then add some red pepper flakes, then the eggplant. Add chicken sausage - I like aidelle's Italian or roasted red pepper - or stay meatless but sautee red pepper or sun dried tomato with the onion. And top with grated parm before broiling. Addressing previous comment about calories, this makes way more than 4 servings. More like 7-8.
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Rating: 1
by: Mary Ann, NJ Reviewed: 05/09/2013
Too high in calories and sodium for me
I thought the recipe looked interesting and might be healthier, given the use of eggplant to add creaminess to the dish. Boy was I wrong--almost 900 calories per serving and the sodium level is almost 1200 mgs.I don't care how good this recipe might be. I am not making it for health and nutritional reasons.
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 Reviews:  3   Viewing: 1 - 3  
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