Yum!! I'm always looking for tasty and filling vegetarian meals... and this is it! I did prepare it a little differently because I was only working with one eggplant. I increased the bake time and temp to 10 min per side at 400. And instead of putting everything together in a baking dish, I just made individual rounds. Kept the eggplant on the baking sheet, topped each with a good amount of sauce, and a slice of fresh mozzarella. Then back in the oven for a few min to melt the cheese. They looked pretty and tasted amazing!!

Reviewed On: Nov. 6, 2009

This is a really good vegetarian meal! Like others, I made some changes.. I added 2 large cloves of minced garlic to the last 5 min of sauteing the onion. I seasoned the eggplant with salt and pepper in the pan, then with a sprinkle of parmesan cheese after cooked. I also sliced two tomatoes, and warmed them in the same pan. Topped it all together, and it was awesome! Will definitely make often.

Reviewed On: Oct. 21, 2009

AMAZING! I used seedless raspberry preserves, which I topped with fresh blueberries and drizzled with honey. Increased the baking time to 20 minutes so the cheese just oozed out when cut. I know I didn't quite stick to the original recipe, but I had to post because it was soooo good. I served it for company today and between the 6 of us, it was gone it minutes.

Reviewed On: Jul. 26, 2009