Reviewed: Nov. 24, 2009

sooooo good and so filling!This was our first recipe to try eggplant and now we love both this recipe and eggplant!! Also add a slice of mozzarella in the middle.

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jena227

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Reviewed: Oct. 11, 2009

Followed recipe, just added salt & pepper for flavor but it still was bland tasting.

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Gina

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Reviewed: Oct. 11, 2009

I made this recipe and it was great. The only thing I added was, I sprinkled some Italian Seasoning, salt and pepper on top.

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Yumstiry

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Reviewed: Sep. 10, 2009

Good flavor, bad texture. I followed the steps exactly and my eggplant was *so* soggy. I did add some seasonings and a little mozzarella on top, so the flavor was nice, but the eggplant was just mush. Thanks for sharing with us! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 9, 2009

I really enjoyed this recipe. I did brush on a little olive oil with some spices and it turned out delicious. This might be my new favorite way to cook eggplant.

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melmel9

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Reviewed: Sep. 9, 2009

This is a great option if you're trying to drop a few pounds... or even if you're not! Anyway, I put salt, pepper and dried basil on the eggplant. Then placed the tomato on top and put the same seasonings on it with a light sprinkling of light mozzarella cheese. Two of these and some steamed shrimp made for a satisfying diet meal.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 19, 2009

Followed advice another reviewer and brushed with olive oil, and seasoned with salt before adding tomato and cheese. Baked at 400 for 20 minutes...turned out great.

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MAXINEHARRIS

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Reviewed: Aug. 15, 2009

This is a great starter recipe. I made mine with eggplant and tomato (of course) and I used olive oil, sea salt, pepper, and oregano. For the cheese, I used parmesan. They came out great, but I think next time, I'm going to omit the salt (because the cheese is salty enough for my taste) and include one layer of mozzarella. So easy and yummy, even reheated!!!

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Jessica

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Reviewed: Jul. 19, 2009

ok so I made a lot of changes but this is a great recipe by itself. I didn't have any parmesan but provelone was wonderful. I layered my eggplant then fresh basil a slice of tomato grind of fresh pepper and then the slice of cheese. I grilled the whole thing until the cheese was brown and bubbly. Fantastic!

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WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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Reviewed: Jul. 15, 2009

Hubby loves it. I love how simple it is to make.

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MUTTlvr

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Reviewed: Jul. 13, 2009

I give this five stars as a healthy food rating! It could of course be more delicious if it wasn't so low calorie but this is a great week night side dish or main meal if only serving two people. I added garlic salt, pepper and fresh basil from our garden. I will definitely make this again when I have fresh eggplant available. Thank you for an easy and low calorie dish!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

This was so easy and is now my favorite eggplant recipe. I used pesto instead of plain olive oil and rubbed it over the eggplant and tomato slices before layering. I was impressed how well the two fruits complement each other. This will be an essential recipe in my house from now on.

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nomad

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Reviewed: Jul. 5, 2009

This is GREAT! The only reason I gave it four stars was because I made some changes... I warmed up some olive oil with some chopped garlic in it...then I dipped both sides of the eggplant in the warm garlic olive oil. Sea Salt and Pepper on both sides. Then I placed the eggplant on parchment paper and sprinkled the top with dried basil and parm cheese. I dipped the tomato slices in the oil and then put them on top of each eggplant slice. Then I Topped THAT with a slice of provolone cheese. I baked that at 400 for 30 minutes. It was the first time I have ever cooked with Eggplant, and I was SOOO pleased!This may become a Sunday afternoon staple! YUMMY!

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hm_brown

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Reviewed: May 29, 2009

This appetizer is simply delicious! I used a grated three cheese blend rather than the Parmesan. I seasoned the eggplant and Tomato with salt, pepper and Italian seasoning. I'll definitely make this again!

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Kimberley

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: New York, New York, USA

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Reviewed: May 18, 2009

I love it! I used shredded veggie mozzarella cheese on top!! yum yum

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Mrs. Forrester

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Reviewed: Apr. 15, 2009

Good base recipe. We make lots of changes to it though.

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SakiFiz

Cooking Level: Beginning

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Reviewed: Mar. 29, 2009

YUMMY! This recipe is easy to do. I read some of the other comments, and I was very thankful for the tips. I used garlic powder on the eggplant layer, and then a little bit of oregano on top of the tomato layer. Served it with whole wheat penne pasta. Good dish when you personalize it.

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Sunny

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Reviewed: Mar. 22, 2009

very delicious! I did combination of feta, mozzarella, and parmesan cheese. I rubbed the eggplant with olive oil and sprinkled top with an Italian seasoning. Tip: if you think eggplant has a bitter taste, then before you cook sprinkle with salt and let sit. It draws the bitterness to the surface.

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rmreevesolis

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Reviewed: Mar. 21, 2009

made some of the changes suggested, adding garlic powder, Italian seasonings etc. and did one more thing. Having some left over Prego spaghetti sauce, I added that to half my eggplants rounds, and used tomato on the other halves. Prego won out. Thought I would share in case anyone is a Prego fan. Originally was looking to use eggplant without breading due to a gluten allergy. This was perfect! Thank you, original contributor.

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