Reviewed: Nov. 17, 2009

This recipe was very good. I changed it somewhat by adding mushrooms, and sliced red pepper after the onions and eggplant were pretty well cooked. seasoned it with oregano, and added red wine for a cooking liquid. Substituted parmesan cheese, because that's what I had on hand. I'll definitely make it again. It would probably be good on a baguette or whole wheat bread.

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Kay

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Reviewed: Nov. 17, 2009

This was too greasy for my dinner crew. I'm off to find baked eggplant recipes.

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Claire T.

Cooking Level: Beginning

Home Town: Shreveport, Louisiana, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 12, 2009

Delicious!

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jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 8, 2009

This is an easy, basic comfort food, but it could use some spicing up. Cut your eggplant, lightly salt it, and sit it on papertowels for about 30min. You will be amazed how much water comes out! Otherwise, the eggplant will soak up all the oil like s sponge & and you'll have a bland, mushy mess. This is also true for zucchini, and you could substitute/use a combination of the two.

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sarahxbee

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 5, 2009

This is a super easy and tasty recipe that is LOW CARB. loves it!

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bidatheraptor

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Reviewed: Oct. 21, 2009

This is a really good vegetarian meal! Like others, I made some changes.. I added 2 large cloves of minced garlic to the last 5 min of sauteing the onion. I seasoned the eggplant with salt and pepper in the pan, then with a sprinkle of parmesan cheese after cooked. I also sliced two tomatoes, and warmed them in the same pan. Topped it all together, and it was awesome! Will definitely make often.

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Oct. 17, 2009

Delicious! I changed it up a bit by adding jalapenos (I love heat) and various color bell peppers. No salt and pepper needed this way.

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A. Mauro

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Reviewed: Oct. 11, 2009

I just made and finished this recipe and let me just say, yum! I am a graduate student that has no free time to make 'real' meals. And this one fit my description of fast and easy. I cut the recipe in half and used much less cheese than it called for. I also added tomatoes and mushrooms. Baked it in the oven after cooking on the stove-top (I also did not use any oil as other reviewers stated) and then layered it on-top of toasted bread when it came out of the oven. Yum!

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Maddie

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Reviewed: Oct. 11, 2009

I enjoyed this recipe, although I tweaked it a bit. I slice the eggplant thin, saute with garlic in coconut oil.I place the slices in a 9x13 dish, sprinkle with a tiny bit of salt, sprinkle with italian bread crumbs, and grate some fresh parmesan and romano cheese. Baked it at 350 for about 10-15 minutes. My kids LOVED this, from my pickiest eater straight down to my 1 yr old. This is a great base recipe.

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amys6

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Reviewed: Sep. 17, 2009

I enjoyed the recipe but came to comment about how many people had trouble with the eggplant soaking up the oil. Eggplant does that UNLESS you salt it and let it weep first. Just toss it with some salt, and let it sit for an hour or so. Rinse it, pat it dry and proceed with your recipe.

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DoxieGirl

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Sep. 16, 2009

Loved this! I used this recipe as just an idea-sauteed garlic, vidalia onion and bite sized, peeled eggplant in olive oil. Poured over bread crusts (I save in the freezer all the kid-refused home-made bread crust), then topped with thick juicy tomato slices. Last, shredded sharp white cheddar cheese. We served it with parmesan. SO delicious that I am having trouble not going back for seconds right this minute!

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Miriam

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

A bit greasy and not very special. If I'm going through this much trouble, I might as well make eggplant parmesan.

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SEASWELL

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Reviewed: Sep. 8, 2009

Several of the reviews mentioned the eggplant slices soaking up all the cooking oil. I avoided this by seasoning the slices, spraying both sides with olive and them baking on aluminum foil (also sprayed with olive oil) in my convection oven, 350 degrees for 30 minutes. Very tasty.

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Bob Tiner

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Reviewed: Aug. 11, 2009

I sliced the eggplant thinner and sprinkled the slices with garlic salt and fresh cracked pepper while I was frying them. It took a lot more oil than the recipe called for, each batch of eggplant soaked all the oil out of the pan and left it dry. After sauteeing the eggplant, I topped it with the onions and put some fresh tomato slices under the cheese per other reviewers suggestions. I wasn't wild about the tomato, but it was my husband's favorite part. Thanks for the recipe!

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ScottFamily

Cooking Level: Expert

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Reviewed: Aug. 11, 2009

I made this cause I had a bunch of eggplant in the refrigerator I needed to use. It sounded easy enough, and it was. The disappointment was in the flavor. It was bland.

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Charlotte W

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 6, 2009

My husband is not an eggplant lover yet he liked this recipe. I basically followed the recipe, but used mozzarella cheese I had on hand. I also ended it by layering eggplant, onion, and cheese and put it in a 350 degree oven for 15 minutes. Very good!

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Ellie

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Reviewed: Jul. 24, 2009

Thank you so much for this recipe and also all of the reviews with the little tweaks made. My boyfriend is "chef" material, has the tastebuds to define what spices/ingredients are in a dish, as well as what goes well with what. Well, he told me to leave a 5 star on this recipe because it was unbelievable and such a surprise!! I did as some suggested and topped with a tomato and cheese (I created a taste test-[2]had shredded sharp cheddar, [3] had provolone and [2] had monterrey pepper jack) All were delicious and legal for my low carb diet!! BONUS!!

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cooking clutz

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Reviewed: Apr. 27, 2009

I liked it. Scot wasn't as big a fan.

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nitzanderson

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Reviewed: Jan. 25, 2009

very good

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smart8806

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Reviewed: Nov. 26, 2008

Just made this tonight for Dinner...It was really good. Followed the recipe... but instead of round slices I did thin slices and put over pasta Didn't do the cheddar (to me that doesn't seem right.. BKLYN Italian) I used a nice Romano... All in all Nice dish Thank you for posting ")

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