Reviewed: Aug. 22, 2011

This was super easy and amazingly good. Even more surprising is that the leftovers were as good or better than the first night. What fun to find to find a low carb recipe that is so tasty and simple. Thanks!

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Reviewer:

GULFTRADE

Cooking Level: Intermediate

Home Town: Moses Lake, Washington, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jun. 3, 2011

This was good. I took someone else's suggestion and sauted garlic and onion together. I also cut my eggplant into chunks and added to garlic and onion and sauted all that together until eggplant was soft. Then put the whole thing into a baking dish and topped with sliced tomato and then cheese. I put it in the oven for about 5 min.

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Mar. 30, 2011

Very good! My husband and I liked these, the kiddos didn't, but these are good. I'd make them again- they are really easy!

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Reviewer:

crunchy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jan. 11, 2011

This was a fine recipe. But, as my boyfriend said, "seems to be missing something." Just not a whole lot of flavor in our opinion.

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Reviewer:

pbs

Reviewed: Sep. 28, 2010

The eggplant took a while to soften and I felt like I had to use a lot of olive oil to make it so that the eggplant didn't burn before getting somewhat soft. It tasted good in the end but I felt like I was just eating onions, seasoning and cheese.

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Reviewer:

sbesse

Reviewed: Sep. 20, 2010

Too greasy, the eggplant absorbs oil like a sponge. To keep it from burning (heat was low) I had to keep adding more oil against my desire. However I used olive oil so perhaps veg oil lasts longer. I recommend degreasing each side on a paper towel before you flip. Then sprinkling with garlic powder before you add the cheese.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

Reviewed: Aug. 28, 2010

This was fabulous! I was bored of my other eggplant recipe and was excited to try it. I added fresh grated parmesean too!

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Reviewer:

chefjenne

Reviewed: Aug. 18, 2010

good, but add the garlic, saute the onions til carmelized, top with sliced tomato/shredded cheddar before broiling and it's out of this world! I'm going to double next time for leftovers!

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Reviewer:

Marybee

Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

Reviewed: Aug. 8, 2010

I loved how this tasted, but I tweaked the recipe by cooking the eggplant rounds a bit in advance of dinner and then placing them in a 13X9 glass pan, covering them with the sauteed onions and sprinkling it with 1/2 cup of mozarrella shreds. I then put it under the broiler for 3 minutes. Very delicious.

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