Reviewed: Jan. 5, 2012

Love this! My non-eggplant-eating family members really like this as well. It is super easy and very good.

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Reviewed: Sep. 29, 2011

This recipe was delicious! I actually modified it somewhat. I briefly sauteed the eggplant in a spoonful of coconut oil instead of olive oil, but only on one side (I was in a hurry!). I layered them with the onions and tomatoes, but also added thinly sliced potatoes and patty pan squash. I used a really nice, fresh olive oil from a specialty store and then...totally forgot the balsamic vinegar. However, I stuck just a tiny handful of little bits of smoked gouda in the top layer. I baked this for 30 min or so and it was AWESOME!! Served it with cheese tortellini.

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Valene

Reviewed: Jul. 25, 2011

Great recipe. I did not have bread crumbs so I crushed crutons..I add a little cheese otherwise prefect taste.

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3 users found this review helpful

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veecjay

Reviewed: Mar. 16, 2011

This recipe was pretty good! It was easy enough to make, but personally I think it needs more than 3 vegetables. Next time, I'll be sure to squeeze more of the excess water from the eggplant, it came out a tad soggy. I sauteed the onion with added garlic and curry powder, just to make things interesting. I'll probably make this again, but with more veggies next time. This is an easy recipe to play with.

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cupcake claudi

Cooking Level: Beginning

Living In: Orlando, Florida, USA

Reviewed: Dec. 23, 2010

It needs a little something more... and would be much better without the skin.

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7 users found this review helpful

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Estee Fraser (Pinchasin)

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Leavenworth, Kansas, USA

Reviewed: Jun. 28, 2010

Excellent! Our family loved this. I was tempted to put more seasoning on, but I am glad I didn't! After I made this, my husband's comment was, "Well, maybe there is life after meat!" I added some parmesan cheese to the topping, but it wasn't necessary for the taste.

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stephwef

Reviewed: Sep. 12, 2009

Simple yet rich! Very delicious. The Balsamic Vinegar tied it all together very nicely. Definitely will make again.

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4 users found this review helpful

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Ian

Reviewed: Aug. 6, 2009

Tastes way too vinegary. Other than that, very good taste.

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4 users found this review helpful

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love2bake4myfamily

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

Reviewed: Aug. 2, 2009

My family loved this recipe! I added more olive oil,garlic,salt,fresh pepper and parmesan cheese. The next day I made it again but chopped the eggplant and put it over pasta! This dish was amazing both ways!

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Michelle

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Fayetteville, Georgia, USA

Reviewed: Mar. 22, 2009

I followed this recipe exactly and I wish I'd added some sort of sauce. In general the dish comes out too dry and the seasoning doesn't get a chance to be absorbed by the vegetables enough. I haven't played around with this recipe yet so I don't have recommendations, but if anyone has a good solution, please let me know.

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