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5 Comments

  1. I loved this recipe and followed it exactly as stated. I may try it with only 1 layer of eggplant next time as I had difficulty chopping the eggplants due to their large size. The ragu is amazing and I didn’t think I would like the bechamel topping as much as I would. I would recommend doing this on a Sunday or when you have a few hours to spare.






  2. We made this dish multiple times since you guys posted it and it has become one of our family favorites. I must admit though we ran in a bit of trouble the first time with the measurements – the 9 servings just were enough for the 5 of us ;-). So, next time we added more eggplants, few potatoes and ragu. I know that the serving size makes absolute sense, but it’s just so yummy!!!






  3. This popped into my email box and I just had to try it! i set out to make it for a quick lunch without reading the whole thing through first so it was a little bit of a later meal then planned but totally worth it! I modified the recipe to shorten the time somewhat. I firstly only cooked the potato layer for 10 minutes alone before adding the aubergine on top. i also used a meat substitute mince instead of lentils so that was much quicker to cook and season. I was making all the elements at the same time and so really all in all i think it was ready in 1.5 hours. I also didn’t bake it for so long once the bechamel was added as it browned nicely in less time. It was very delicious and it made enough for 2 small trays worth so i froze one for another meal. We just ate that today and saved time again by cooking from frozen-worked great! Thank you for sharing such yumminess!