Rachel Renee

Fabulous! I like how the béchamel sets up nicely when it cooks. I also like that there are no potatoes - doesn't need it (and keeps the carbs out). I used ground chicken because thats what I had on hand, and didn't peel the eggplants - turned out great. Will definitely make again.

I was surprised this turned out so well. I wondered if the oven broiling would cook the meat properly, but it really was great even for thicker chops (took a little longer). My cheese mixture turned out great too - I cooked it a bit longer and it ran off the meat and made a delicious brown gravy.

the texture was unpalatable.

This exceeded my expectations. Meatloaf part was a bit plain for me, I added a small chopped onion and some worchester sauce to spice up the meat. Definitely its necessary to drain the fat before pouring on the sauce. Next time, I'd make more sauce as it really is good, and its tasty to have some sauce left for rice on the side. Basically, this is a sweet and sour meatball recipe for meatloaf. My kids loved it as did I.

Very tasty recipe, I felt compelled to add shredded ginger, which perfected the sauce. There was enough sauce here for 2 bricks of tofu, so next time I'd make a half recipe for one brick. Sliced green onions also ought to be sliced on top before serving. Very good!

Only changes I made were to substitute japanese eggplant for cauliflower and to use a dollop of commercial curry paste (I used a madras paste) instead of curry powder. Im convinced that anything made with coconut milk tastes amazing. Even my toddler ate this up. Very tasty!