I am korean and i love this recipe. i like to use a lemon/lime soda like sprite in place of water and i also use my hand blender and mince the onions so the flavor really gets in. i also use low sodium soy sauce and it tastes great! thanks for sharing this recipe.

Reviewed On: Oct. 29, 2009

I make this all the time. All my kids love it. I substitute 1/2 white flour with wheat flour and add 1/4 cup of flax seed. I use 1 tsp of cinnamon, 1 tsp of nutmeg, 1 tsp of allspice and 1 tsp of cloves. I also use food processor to chop up zucchini--it's so fast that way. Stays moist for days after making it--though it's usually gone in two days!

Reviewed On: Jun. 25, 2009

This was great! I was looking for recipes with tomatoes since I have so many from my garden this season. I didn't have a lot of the ingredients on hand but it still worked out great. I sliced the tomatoes thin (about 1cm wide) using a serrated knife. Sprinkled with salt and let them dry on a paper towel. I used a sweet yellow onion instead of green onions and sliced 1/2 wide rings. The bottom layer was onions. Then tomatoes. I sprinkled Trader Joe's Pasta Seasoning Blend (awesome seasoning with all the tomato stuff I have been making) over each layer of tomatoes. Onion, tomatoes, pasta seasoning, onion, tomatoes, pasta seasoning. Used TJ's 3 cheese blend mixed with the mayo. I was busy preparing other stuff so I wasn't watching it carefully. It probably could have been in the oven less than 60 minutes so I recommend watching it after 50 minutes to make sure the cheese top doesn't brown too much. Finally, if you let it sit for 10 minutes, it won't be soggy when served. Guests were suspicious when I said it was a tomato, onion, cheese pie but gobbled it up and asked for seconds. This recipe is a keeper!

Reviewed On: Aug. 2, 2008