The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 8, 2005
These were very tasty. I took the advice of other people and put them in the oven for ten minutes, flipped them, and then added the topping. I also mixed the tomatos and dressing before adding it to the eggplant. I think that with a longer cooking time they would be even better- I like it when the eggplant is super soft. Thanks!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by nymbus

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA
Living In: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 18, 2005
This ended up tasting delicious! I took note of the other reveiws on cooking the eggplant longer. I did 11 minutes on one side, flipped them over, put on the topping and cooked another 11 minutes. I broiled for seven minutes to get the tomatoes and cheese a little browned. To compensate for the dryness mentioned in other reviews I added a tsp of olive oil to the egg mixture and used really ripe halved cherry tomatoes. Instead of Italian I used Amy's Goddess Dressing. I also had a zucchini lying around and used it too. I liked the zucchini even better than the eggplant!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 28, 2005
My husband I both agreed that it would have been bland if we didn't add Zesty Italian Dressing, which gives this dish its flavor. I cooked 8 minutes and flipped the breaded eggplant and then added all the toppings before finishing with another 8 minutes followed by a 4-minute broil. I used two eggs and the whole eggplant and I still felt it wasn’t enough to cover the eggplant thoroughly. Leftovers were great in the microwave, took 2-3 minutes covered and I thought it tasted better because the eggplant was more cooked (not tough). Peeled or unpeeled, didn’t make a difference.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Galesburg, Michigan, USA
Living In: Wildwood, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 23, 2005
This was SO good! I loaded up the breadcrumbs with seasoning - garlic & herb Mrs. Dash, pepper flakes & pepper and I used low fat ranch dressing - I loved it!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 8, 2005
Wonderful! I didn't take the skin off the eggplant and it was just as tasty. I cooked it a bit longer and it was delicious! Instead of fresh tomatos I used a can of Rotel and it was very good and gave it a spicy kick! Thank you!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lw

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 5, 2005
This was easy and my family loved it, even the kids. I soaked the eggplant slices in salt water prior to breading. I used milk instead of egg, and dried Italian herbs instead of the salad dressing. BAKE LONGER for BEST RESULTS. I would reccommend serving this with something a little more saucy. I made pasta and Alfredo sauce and put the eggplant on top. It is very dry and needs another dish to compliment it. Definitely, worth a try.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Nairobi, Nairobi, Kenya
Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 5, 2005
The flavor in this dish was so-so. I wish I would of read the reviews before I made this dish and cooked LONGER. I followed the recipe exactly and the eggplant slices were too hard.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 5, 2005
i have been looking for new things to do with eggplant this time of year. the italian dressing definitely was a change in flavor from the usual. i used a whole eggplant and upped the amount of parmesan...but otherwise pretty much stuck to the recipe as written. i liked it a lot, but my husband wasn't wowwed. it is definitely easy enough to make, and i will probably make again. thanks for the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 8, 2005
Awesome!! I used ranch dressing as did others and everyone loved it! Even my 14 year-old son who said "you can't make me eat that", loved it. Thanks!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 19, 2005
I think this has potential. Perhaps I needed to leave it in the oven a bit longer before broiling it. It wasn't quite as soft as I anticipated.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Home Town: Yorba Linda, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 29, 2005
Delicious, easy, and impressive looking! What more could you ask for?
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Photo by WANDA
Reviewed: Jun. 25, 2005
My husband hates eggplant, so I rarely ever cook it. I made this recipe and he loved it!!!! I'm so excited. We had it with filet and I prefered the eggplant over the steak, it's that good. I didn't have Italian dressing so I used someone elses idea and substituted ranch. I'd give this one 10 stars if I could.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA
Living In: Weeki Wachee, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 21, 2005
everyone in my house loved this, I also made it for my Dad's B-Day...I made so much I froze some....popped 'em the oven and wah-la they were just as delicious as if I had made them fresh, even my girlfriends 9 year old ate 'em up!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 23, 2005
Very good, thanks! I took the advice of some other posters and cooked a bit longer on each side. Needed a little something, maybe add some of your fav. spices? Even my 7 year old would eat it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by DEESE78

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 18, 2005
I made this exactly as stated, except, I used Ranch dressing because we were out of Italian. It was excellent! My husband, who does not like vegetarian foods, loved it! Thanks so much!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 4, 2005
I made the recipe almost as instructed. To lower the calories and fat I sprayed the pan with pam instead of oiling it, and I used fat-free Italian Dressing. I also used canned chopped tomatoes to save prep time. I followed the cooking instructions and they were perfect - crisp on the outside - great topping! I was pleased! Thank you!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 31, 2004
This is one of those dishes where people fight for the last piece. So simple to make and such a hit with the family. Definately something that I will be making for the next get-together.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 13, 2004
My husband and I love this recipe. I like the fact that you don't have to fry the eggplant. My only suggestion is to flip the slices over half way thru baking so they are golden brown on both sides.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Photo by KIMBACUB

Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 18, 2004
Very good and easy! My MIL even asked for the recipe, which is quite a compliment b/c she is the ultimate cook. The Italian dressing was a little too concentrated in spots. Next time I'll either use a thinner dressing or mix the dressing with the tomatoes to get a more uniformed taste.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 17, 2004
These were good! I baked them about 8 minutes longer than the recipe says, and I added Italian spices and crushed red pepper to the bread crumbs. I also placed a portabella mushroom slice on each one when they were half done and then added feta cheese and some parmesan. My kids even liked them, until I told them they were eating eggplant. :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA
Living In: Leonard, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 61-80 (of 111) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?