I thought this was good. Next time I would serve as a side dish - we were missing some pasta or meat with this dish. Maybe next time I'll serve with some cheese ravioli.

Reviewed On: Sep. 16, 2009

This was awesome! I did try to "bleed" the eggplant, but I'm not sure if it made any difference. I only had table salt, and I simply sprinkled it on the eggplant for about 1/2 hr prior, and actually I forgot to wash it off. I baked each side about 7 minutes (I did not want it crispy). I didn't have as much mozzarella as called for, but it was still great. I ended with a layer of sauce, a bit of paremsan, and a bit of mozzarella (instead of the eggplant being the top). This was a favorite, and I will definitely recommend it!

Reviewed On: Sep. 9, 2009

This was a quick, easy way to use zucchini, and yummy, too. We only had caesar dressing and that was great.

Reviewed On: Aug. 20, 2009