The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 5, 2009
I am a meat eater, but having this for dinner definitely satisfied me so much that I didn't miss meat at all. It's very filling and very good. I do think some marinara sauce to top it off might be good and other cheeses would work too like other reviewers suggested. I made it with no changes. The only thing I would say is that it certainly took me much longer than 20 min. in prep time. Try over an hr for me. I did have to make the fresh breadcrumbs, so maybe tht added time, but it just was more work than 20 min for me.... maybe I chop slowly or something. :) But it is a very good recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 17, 2009
This is so good it has become one of my regular dinners! One large eggplant cut in half makes a great filling meal in itself for two people.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 1, 2009
This came out delicious. We omitted the garlic for preference. The ingredients can be costly but It would be easy enough to substitute cheddar cheese and omit the capers. We also used greek olives instead of black. This recipe made 2 large eggplant. I bet the small ones would be great too for individual servings.
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Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA
Living In: Milton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 13, 2008
Pretty good recipe. Not anything amazing but a good change from the usual.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Reviewed: Jun. 26, 2008
I don't think it's eggplant season yet, so I used cucumber instead! I chilled the stuffing for a couple hours as someone else suggested, I used kalamata olives, and omitted the lemon juice and capers -- i couldn't get the jar open! It turned out great and very good-looking. My parents (for whom I made this) loved it and even suggested I may be a better cook than my older brother! Best compliment ever!
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Cooking Level: Beginning

Home Town: Burlingame, California, USA
Living In: Arcata, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 25, 2008
This was very easy and extremely tasty! I used Asiago cheese instead - I also baked on a cooking stone. I added more garlic/onion and hot pepper. Excellent, will make again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
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Reviewed: May 24, 2008
It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorrow night with the leftovers.
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Photo by dani girl

Cooking Level: Intermediate

Home Town: Hanalei, Hawaii, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 11, 2008
This recipe was okay. As someone else mentioned, it was pretty -- but just not as tasty. Not that it wasn't tasty at all, just not really all that good. I've got lots of leftovers that no one wants to eat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 17, 2008
this was delicious!!! i made it twice in one week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 7, 2007
My hubby who doesn't like eggplant at all ate this. I accidentally added too many bread crumbs (i cut the recipe in half) so i threw in an egg and some zucchini and extra black olives! I also used italian flavored bread crumbs cuz it was all i had on hand. Which made it a little overpowering with all the other flavors, but i still thought it was good, will be making this again! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Photo by Amber Pawlicki
Reviewed: Jul. 24, 2007
I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the top. This is a really good recipe I will be making it again.
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Photo by Amber Pawlicki

Cooking Level: Intermediate

Home Town: Sunshine Summit, California, USA
Living In: Julian, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 6, 2007
Its very pretty but the taste isnt there.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 13, 2006
I really enjoyed this recipe..I didn't have any black olives, and i used swiss cheese (8oz) instead, and it still came out GREAT. I can't wait to try it with the gruyere chese, and black olives in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 28, 2006
Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh, so that when it bakes, the remaining flesh is cooked tender and pulls easily away from the skin... I deglazed the pan with some of the vinegar from the capers jar to get the great caramelization from the bottom and added it to the bowl of stuffing... I also substituted Pecorino Romano cheese for the Gruyere (because that's what I had)... I really was surprised at how well it turned out... I will definitely invite guests the next time I make this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 10, 2005
Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in the food processor and I put the filling in the refrigerator for a couple hours to allow the flavors to develop. Thanks! Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 20, 2005
Great recipe!! I also added two cans of Devil's Ham to the mixture to give it a meaty flavor. DELICIOUS!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 21, 2004
This was an excellent recipe. I put in a little more garlic than it called for, and we used sharp cheddar cheese instead of gruyere. It was really delicious! We had some ideas of using the filler for appetizers by stuffing mushroom caps with it or wrapping it in filo dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 13, 2003
I like it very much. ALready made it twice and guess will make it soon again. It's very easy to make yet so tasty. A bit hot, so you can add less pepper. It's really delicious!
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 6, 2003
Prep time was more than 20 minutes. Overall, I was expecting better. My guests were disappointed as well.
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