This recipe is wonderful and soooo easy. I didn't think that I would like the cooked tomatoes, but it was delicious. I also added some mozzerella cheese and salt. I will be making this often.

This was just OK for me. I liked the tomatoe, but the eggplant just didn't do it for me. I don't think I'd make it again. Sorry

This is a simple recipe and turned out just great. However, I would recommend the changes made by other reviewers. Don't take this at face value - treat it as something basic to be modified per your personal preferences. Here at my house, I mixed up some salt & pepper, garlic powder, and dried basil flakes to shake on top halfway through the baking. It was a great addition.

I thought the recipe was simple, but it wasn't enough. I cut the eggplant 1/4 pieces and added salt and pepper. I think it would have been better with fresh parmesan. I used grated parmesan cheese and added a little mozerella to the top. I found that I had to cook it for almost 25 minutes to soften the eggplants. My husband loved it. I thought it was okay.

Made this recipe for a birthday party. While I didn't try it (I don't like tomatoes) they flew off the serving plate so I think they were a pretty big hit.

I did not care for this recipe. Mine looked like the picture, but tasted like a sponge. I will not make this again.

i just finished aking and eating this dish for the first time....after reading the reviews i took the advice of fellow recipes searchers and adding some basil, spinach, garlic powder, and used fresh parm cheese and topped it all off with a slice of fresh mozz......it was fabulous!!....the perfect easy sunday dinner when you dont feel like cooking!!

Not very good. Very bland. Won't make again.

I had a small to medium sized eggplant and was looking for ideas. This was it! I peeled the eggplant to get the kids to eat it. I would like to try it with the peel on. I sprayed the eggplant pieces with a little olive oil and used dried basil and salt and pepper(can't wait to try with a fresh basil leaf). I topped each eggplant with a bit of parmesan, placed tomato slice on top with a little bit of salt and baked for 15 minutes. I then put on a thin slice of fresh mozzarella and put under the broiler to toast. It was fantastic! At first I told the kids it was potatoes and they loved it! Then they asked what was the green part, so confessed. A definate addition to the family table.

I made this appetizer instead of dinner yesterday. It turned out very tasty and looked great with few alterations. I took the eggplant skin off (just my preference) and lightly brushed each circle with olive oil. I added seasoning (salt, pepper and basil) in between the eggplant and tomato and tomato and cheese. I used some mozzarella and some Parmesan cheese since this is what I had on hand. I baked it covered at 400 degrees for about 35 minutes and then uncovered for about additional 15 to make the eggplant soft which is the way I like it.

I ended up spraying the eggplant with non-stick canola Oil after it was in the oven for 10 minutes. I sprinkled a seasoning called Vegeta and added some ground black pepper for taste. This turned out so delicious...Mmm I will def. make this again

We love eggplant, but it's hard to get my 3yr old and 1yr old to eat it, they loved this, and it's so easy to make!!!

I brushed the eggplant slices with olive oil and tossed salt and pepper on them as well. I didn't have enough parm so I added slices of provolone on top of some of the tomatoes, and those turned out really yummy. Dusted a little garlic salt over everything once out of the oven. Delicious! And wonderfully simple!

I had ricotta cheese that I wanted to get rid of, so layered that on the eggplant, with the tomato and a drop of pasta sauce. I love it and will make it again.

Scrumptious! I took the advice of some others and added spinach, mozzarella and fresh basil on top. This is definitely a keeper!

This was quick and easy. It tasted pretty good. I think it needed something more.