In this version of the recipe, the writer had the same problem I did with leftover couscous, but she used a jellyroll pan instead of a 9x13 pan, and I could see how that would work. I spread all of my eggplant very thinly to cover the 9x13 pan and then put the leftover filling on top, and it was still only about 5/8" high. That was okay, but it did cool off very quickly once out of the oven. Kevin and I also both agreed that it would be better with more feta, and so I will probably double that if I make it again with three eggplants.

I sliced the eggplants with my electric slicer, and so I was able to get the thickness very uniform. I made them between 5/16" and 3/8" thick, and I got more than 12 slices from each eggplant. The mint from my yard was a bit bland, and so I would probably use more of that. I used fresh thyme instead of dried because that's what I have the most of, and that worked fine.

Thanks for posting that recipe, Ruthanna! We really liked it and I will be making it again!!

Lars

As in the last link in your post, the original recipe was from the Eating Well Rush Hour Cookbook, which I bought new in 1994. I've made many of the recipes in it and they'd all fall under the category of Healthy Meals.

Here's the recipe for the carrot salad that's served beside it in the photo:

CARROT SALAD

6 carrots (about 1 lb.) peeled and coarsely grated
1/2 cup chopped fresh parsley, preferably Italian
1 Tbs. lemon juice
1 Tbs. olive oil, preferably extra-virgin
1 garlic clove, finely chopped
1/2 tsp. ground cumin
salt & freshly ground black pepper to taste

In a medium bowl, toss all ingredients. Best served within one hour. Serves 4.