"This is so good! The fortified stock used for this soup is amazing. Prosciutto is a bit pricey right now, but really worth it. Unless you have a bunch of kids at your table you will get several meals from this recipe. After the prosciutto is done its just an easy matter of adding ingredients. I tend to have my stuff ready before I start a dish, so it was simple. I used orzo, which blended in nicely without overfilling the pot. This soup is a winner! Oh, and it gave me a place to use up the rest of my red chard!"

"This is so good! The fortified stock used for this soup is amazing. Prosciutto is a bit pricey right now, but really worth it. Unless you have a bunch of kids at your table you will get several meals from this recipe. After the prosciutto is done its just an easy matter of adding ingredients. I tend to have my stuff ready before I start a dish, so it was simple. I used orzo, which blended in nicely without overfilling the pot. This soup is a winner! Oh, and it gave me a place to use up the rest of my red chard!"

"My family and I found these quite delicious. I omitted the nutmeg - none of us like it, so why ruin a perfectly good dish? The red chard I used tasted fine just wilting it with the garlic. Because not all eggplants are available this year due to unseasonal frosts in growing areas I had to use Sicilian eggplant. It's better than regular eggplant for this recipe anyway because you can get more uniformly sized slices from this round eggplant.

This recipe requires more than basic cooking skills. You have to be very organized, good at frying, and daring enough to change a couple of ingredients if it will help. It is absolutely essential to salt your eggplant slices and let them drain. This removes all the bitterness eggplant can carry. I found this recipe fun to make and delicious. They come out of the oven looking like big crunchy vegetable sandwiches. We'll make this again."