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. :)

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Oct. 2, 2004

Not what I expected! Probably ok for a snack but was very bland! Will not make this again.

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majestic

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Reviewed: Sep. 7, 2004

Quite bland in my opinion. My husband ate a few, but I passed. Will not make them again.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Sep. 1, 2004

Very nice. I added feta cheese and chopped garlic for some extra pizazz. I found the thicker sliced eggplant a bit soggier than the thinner ones.

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CARRIE0222

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Reviewed: Aug. 27, 2004

We thought this was pretty good, but I didn't have any Italian salad dressing and used herb & garlic marinade instead, which made it pretty overpowering. But my husband said it was good. Please PLEASE peel the skins, as the directions state! I followed someone else's suggestion and didn't peel. Maybe theirs had more tender skin, but mine was TOUGH and there was no way you could chew it.

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Penny

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Reviewed: Aug. 22, 2004

It was just OK... Will not make again.

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Mrs.Chlebda

Cooking Level: Expert

Home Town: Athens, Georgia, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 15, 2004

this was good tasted alot like pizza

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CWALTER

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Reviewed: Apr. 6, 2004

I disliked eggplant until now. I enjoyed it very much. I started to skin the eggplant and felt it was time consuming so I did 1/2 skinned and 1/2 with skin (didn't tell the difference so I will leave skin on next time.

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JENN_77

Cooking Level: Expert

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Reviewed: Apr. 5, 2004

I thought this was delicious. I've never made eggplant before and for some reason thought it was so hard. I used canned petite diced tomatoes instead of sliced and I mixed them with half a jar of marinated artichoke hearts chopped very small. I baked for 7 minutes, flipped them and added the toppings and baked for another 9 minutes. My husband loved them and I'll for sure be making these again. Thanks for the recipe!

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CMARFOE

Home Town: Boca Raton, Florida, USA

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Reviewed: Feb. 26, 2004

I was not really impressed. I thought it was kinda bland. My husband eat a few and thought they were ok. I think I will pass on making this again.

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KITTLES1

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Feb. 7, 2004

Easy and delicious. Everyone loved it!

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AMWEIGHTMAN

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Reviewed: Jan. 27, 2004

i bought an eggplant on sale and didn't know how to cook it. this recipe was absolutely delicious. it was a quick recipe and for people who are iffy about eggplant, this is a great place to start.

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YSMOKE21

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 8, 2003

My husband's least favorite food is lamb followed by eggplant! We not only loved this dish but he asked me to keep the recipe for future use - amazing. Thanks Bill

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SHIRL_11

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Reviewed: Dec. 5, 2003

I always enjoy this recipe, and I make the whole eggplant - not sure what one third of an eggplant is all about! Of course that requires an extra egg and crumbs.

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 6, 2003

My husband did the grocery shopping this week, and he came home with an eggplant...?!! I was up to the challenge (never cooked one before), and allrecipes didn't fail me. This was delicious! I used Pam and aluminum foil instead of the olive oil. Also, I baked them on each side about 7 minutes before adding the tomatoes, etc. Some slices were 1/4 inch and some were 1/2 inch -- we prefered the thicker ones.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Sep. 29, 2003

Wonderful. Tasted deep fried sans egg and oil. Great recipe. Thanks.

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MOIE

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Reviewed: Sep. 21, 2003

Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and I both liked the ones without the mozzarella cheese. Kept the tomatoes as slices instead of chopping; also added some garlic powder and Italian seasoning (just sprinkled on). Baked the eggplant before putting on the other toppings; also flipped them over so they would be the same texture on both sides. Used Italian breadcrumbs. Very filling recipe -- we didn't have room in our tummies for the main course after eating these.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 20, 2003

This is great, great, great! We cook our eggplant a little longer then directed to get the texture we like. It makes a great light dinner on those nights I work late.

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THADANDBRANDI

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Reviewed: Sep. 15, 2003

Yummy! This is an easy way to cook up something tasty with the eggplant that's been in the fridge for a week! I used a can of stewed tomatos, would also recommend a longer cooking time, maybe 10 more minutes.

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