Reviewed: Nov. 7, 2008

This was quite a good recipe- not my all time favorite, but it was really nice for something different. I did follow some of the advice of others. I sauted the eggplant and onions in olive oil(making sure not to cook them down too much), and then I transfered to a sprayed casserole dish topped it with sliced tomatoes, garlic salt, pepper, and oregano, (I also sprayed a little oil on top of the toms)and put it in the oven for abot 7-8 minutes at 400deg to heat the tomatoes through. after the tomatoes were heated I put a generous amount of cheddar cheese on top and broiled it for about 8-9 minutes. I think that part of what made this so good was that all of the vegetables still had just a little bit of firmness to them rather than being a pile of mush. good stuff! will make it again!

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Xhenifer

Cooking Level: Expert

Home Town: Hanna City, Illinois, USA

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Reviewed: Nov. 7, 2008

This was fabulous! We had to tweak the directions though. The first slices of eggplant soaked up all the oil so we had to continue to oil the pan and then the cheese wouldn't completely melt so we had to stick them under the broiler for a minute or two. Other than that it was very very tasty!

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 3, 2008

Quick and tasty way to prepare eggplant. I diced the onions, added tomato sauce and feta. Turned out well.

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cbmills

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Reviewed: Nov. 2, 2008

So I fully admit that I have never cooked eggplant before and probably messed this one up because of user error. The first slices of eggplant I put in the pan soaked up all the oil leaving the pan dry, so I had to add more so they wouldn't burn. Turned out as soggy oil patties. The onions were good though. May take another try to learn how to make this better.

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JJ

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Oct. 17, 2008

i adjusted the seasonings to my taste(adding garlic, no salt added due to BP )--and was very pleased--thank you for a simply wonderful recipe

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bridget

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Sep. 11, 2008

This dish is very quick and easy to prepare. I like it!

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modgurl

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Easy and quick to make for that eggplant fresh from your summer garden. Thank you.

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Laura C

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2008

I gave it 4 stars cuz I had to change it so much. I only had 2 very small eggplants a lady at work gave me, too small to set anything on. also I had only smokey cheddar cheese. The eggplant looked really lonely in the pan, so I fried up a zucchini the same way I did the eggplant, and ended up using olive oil, garlic powder, salt, a bit of pepper, and diced onions. I mixed everything but the cheese together in the pan, then placed the cheese on top to melt...it didn't melt so I mixed it in too. It turned out to be a gooey yummy mess!!! I am totally keeping this recipe handy, with my modifications...I am going to try to post a photo as well.

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Trinity

Cooking Level: Intermediate

Living In: Loveland, Colorado, USA

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Reviewed: Jul. 28, 2008

Good Heavens this was good! I've never been a fan of eggplant, but a friend gave me one from her dad's garden, so I gave this recipe a try. Olive oil. I added garlic powder to the seasoning. Added tomato slice on top of onions and also used a 4 cheese blend. Finished in the broiler instead of the pan. Absolutely delicious!

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Angela

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 19, 2008

This was just delish! What a great idea. I didn't bread mine as others did, and after sautéing the eggplant, I put it in a tart dish, covered with sautéed garlic and red onions and baked at 350 for about 20mins, then covered with extra sharp cheddar, popped it back in the oven until the cheese bubbled. We loved it and my 3yo even had seconds!

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ZANNE_STAR

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

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Reviewed: Jun. 10, 2008

Yummy!

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Kim

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Reviewed: May 17, 2008

My husband is a vegetarian and I have a horrible time finding easy, quick things to cook for him while still cooking for the rest of us too. I made this for him (sauted with olive oil, crushed garlic, salt and pepper. I added breadcrumbs and cheddar cheese along with the onion slices) and he said it was like dessert, it was so good! I will be adding this to his weekly meals! Thanks for a great, easy recipe!

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heidi

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Reviewed: Mar. 6, 2008

This is an excellent recipe. The only thing I did differently was to peel the eggplant.( My husband says the skin tastes bitter.)Fast, easy & delicious. What more could I ask for? Thanks for sharing.

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texasgeezers

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Reviewed: Oct. 20, 2007

I changed up the recipe like all the other reviewers did. Used cheddar, onions, olive oil, etc...and it still wasn't that good. I wouldn't waste food doing it again.

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DIANAS6

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Reviewed: Oct. 3, 2007

Delicious! I did make some changes so I gave the recipe 4 stars. I sliced my egplant thin and added fresh garlic with the onion. I layered egplant, onion, mild cheddar cheese, tomato slices and then sharp white cheddar on top. Then I put them in the broiler until the cheese was bubbly. I sprinkled oregano on some of them and liked it w/ and w/o oregano.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Aug. 12, 2007

Not my favorite recipe. The eggplant was rubbery and didn't have a lot of flavor. My husband didn't even like it, and he will eat almost anything!

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Bethel05

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2007

I made this as a side dish, but it could easily be a main course. It was so delicious! I used this recipe as a base and followed the suggestions of other reviewers. These were my changes: I seasoned the eggplant with salt, pepper, and granulated garlic. I topped with the onions, then parmesan cheese. This was topped with tomato, then cheese. I didn't have enough tomato for all the eggplant slices, and in tasting the finished product, the tomato slices were a WORLD better than the ones with no tomato. Also, I only had processed cheese slices; they were creamy, but I think a nice sharp cheddar would have been better. This will be a great summer staple!

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Jules

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Reviewed: Mar. 25, 2007

Very Good!!!

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ttoy

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Reviewed: Feb. 5, 2007

Loved it. I went with less oil, though I dunked the eggplant slices quickly in Greek dressing, and sprinkled some breadcrumbs mixed with oil on top. Shook some garlic powder on top. I served it with leftover rice (fried) and my hubby scraped the bottom of the eggplant dish. Very nice and as an extra benefit -- it is fast as well!

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Concheet

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Reviewed: Nov. 5, 2006

Very tasty! I took the advice of other reviewers and added pepper and garlic powder after cooking the eggplant in olive oil. I didn't add any salt since I bled the eggplant with salt (to get rid of bitter juices before cooking it) and never manage to get rid of all the saltiness after that. Also, the cheese is a little salty. The combination of eggplant, onion, and cheese was great. I'm definitely making this again as an easy alternative to my usual red pepper / mozarella eggplant sandwhich.

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