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5
out of 5
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Delicious!,
July 8, 2008
Guest
Gina.Nolletti
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"I made this recipe for some friends and family and it was a big hit for the vegans and non-vegans alike! I will definately make it again. I used 5 cloves garlic and 5 Japanese eggplants. Also, I used a portobello mushroom sauce and I sprinkled grated tofu mozzarella on top. Like the recipe says be sure to use a "thin layer of sauce" - just enough to coat the noodles."
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19 of 19 people found this review helpful.
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