The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 13, 2009
These are amazing! Always a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 30, 2009
It was good. I went ahead and followed the advice of some people: Bake for 10 min, flip the slices, add the tomato mixture, bake for 10 min, broil for 2 min. I added some chopped artichoke hearts to the tomatoes because i needed to use them. I also marinated the tomatoes/artichokes in the italian dressing with a dash of balsamic vinegar and some fresh basil while the eggplant was cooking. I used italian style breadcrumbs because that is what i had and added some garlic powder and parm cheese to them. I also sprinkled sundried tomato feta cheese on top along with the parm cheese. Overall very good and will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 27, 2009
loved this!! does not taste like the eggplant that has ruined me for years!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 22, 2009
Our favorite use of eggplant in the summer. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 14, 2009
I've given it 4 stars as the breading and tomato (I used canned Italian and no dressing) was tasty... just can't say that I will ever try eggplant again :(
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Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada
Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 13, 2009
I cooked it as directed, except I used Progresso italian bread crumbs. I still found this to be a little boring.....
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Photo by peacefulady

Cooking Level: Expert

Living In: Yakima, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 30, 2009
I picked a fresh organic eggplant and tomatoes from my garden. My hubby refused to eat it (meat and tatters man) but i convinced him to just try one bite and he really liked it. I didn't have any bread to make crumbs so I used wheat crackers and it was fine. I left the skin on because when I was in Italy this summer that's the way they served their eggplant. I went with someone's suggestion of putting garlic in the egg and parmesan cheese in the crumbs. I will make this again. Thank you Lotting123 for the recipe and Wanda for the lovely picture!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 28, 2009
I thought it was tasty not my favorite though. But I served as one of the appetizers for an italian dinner party and everyone raved and loved them. I used italian breadcrumbs and added fresh basil and thyme from my garden. Needed to be cooked 10min longer than recipe called for. Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 25, 2009
DELICIOUS! Used one small eggplant and Olive Oil cooking spray instead of oil. Baked on one side 10 minutes and then turned and sprinkled with garlic powder and drizzled with Italian dressing. Baked 10 minutes, then topped with cheese and tomatoes. Next broiled for about 2 minutes. Parmesan cheese got a little hard. Will try again with Mozarella. Yummy either way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by CookinBug aka JL86
Reviewed: Aug. 18, 2009
Excellent! I did sweat my eggplant for about a half an hour because I was worried they would be soggy. Two very minor tweaks... I used seasoned breadcrumbs and shredded parmesan instead of grated. Great flavor, crunchy coating. Yum! Thanks :)
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 14, 2009
This was very tasty. I used Balsamic Italian Dressing and it worked very nicely.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 23, 2009
I love eggplant, and I was looking for a really good recipe that would highlight the taste while not covering it. Unfortunately this recipe, while it sounded promising, did not really deliver that for me. I thought it tasted like "eggplant paremesan light" which is probably great for some people, but just not my taste. The good thing was that my husband, who really dislikes eggplant was able to eat this and enjoy it!
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JQ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 9, 2009
Very good and low calorie too! Followed the reviews to add garlic to the egg mixture and cook the eggplant without the topping for ten minutes. After flipping them, I added the topping and cooked for another 5 minutes then broiled for 4 minutes to melt the Parm cheese. Also used cooking spray on the pan instead of oil and used italian bread crumbs for the eggplant. The only other change I made was marinating the tomatoes in the Italian dressing while the eggplant roasted and adding some chopped fresh basil to compliment the tomatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 21, 2009
Oh, wow! Followed the reviews about adding spices and flipping them. Will def make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 19, 2009
This is a 5 Star Recipe!!! So easy to make and SO DELICIOUS!!!! I used Italian breadcrumbs and a can of tomatoes. Came out PERFECT!!!!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 15, 2009
I loved it. So good and simple. I used Feta cheese instead though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 28, 2009
I really liked these. Next time I may even add the Italian dressing to the egg so that the eggplant themselves have even more kick.
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Jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 26, 2009
I put a little too much dressing-a dab goes a long way! I followed suggestions of other viewers and baked the breaded eggplant for 10 minutes before I added the parm, tomato and dressing. Then I put them back in the oven for another 10-15 min and skipped the broil step altogether. Soo tasty--my husband and brother ate them up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: May 21, 2009
It was pretty good. I didn't measure the parm. or the italian dressing & I put too mush dressing. Overall it was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 20, 2009
This recipe - as is - is 5 star all the way. I added parm to the seasoned bread crumbs. I cut my eggplant 1/4 in. thickness. Next time I would marinate the diced fresh tomato in a italian dressing sauce. Make sure the ital. dressing is top quality.
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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