Really enjoyed this recipe after modifications: took advice of others, and increased garlic and red pepper. Replaced chicken broth with red wine. Added a bag of arugula towards the end- added a nice spiciness and some more veggies! The goat cheese made the sauce nice and creamy. Delicious!

Reviewed On: Aug. 20, 2007

Loved this recipe- my husband usually will not eat goat cheese, and we had these 2 nights in a row! Added an extra step at the beginning - salting eggplant releases excess moisture and a bitter flavor from the vegetable. Slice the eggplant as normal, lay on paper towels, and sprinkle with salt. Let it sit for about 30 min, then rinse and pat dry. Then you can marinate as normal. Also, did not make sandwiches with it- that's too hard to grill! Grilled one side of the eggplant, flipped, and put on cheese and tomato. Never made the eggplant "sandwich." Next I'm going to try slicing the eggplant lengthwise, grilling as normal, and rolling and securing with a toothpick after they're off the grill to make eggplant rolls!

Reviewed On: Aug. 15, 2007

Love this recipe! Marinated overnight to make flavors stronger (even though I know that isn't typically done with fish). Also added red pepper flakes, since we like spicy food, and added some teriyaki sauce and rice wine vinegar to the marinade. Fabulous!

Reviewed On: Aug. 1, 2007