Reviewed: Sep. 12, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

love2bake4myfamily

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

Blah- I don't know how I can like every ingredient but not like it all together- I should have listened to the reviews. I even added more cheese.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hrctgrl

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2008

This casserole is so easy to make and very good. I definitely will make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2008

we absolutly looved this recipie!!!! but we did make some changes... i did not use balsamic vinegar. i also added some cheese, italian seasoning, garlic salt and pepper. i also layered it twice in this order: eggplant,onion,tomatoes,cheese,breadcrumbs,spices...repeat. i will be making this dish often!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

jessicadarling

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

I think I would have liked it much better without the balsamic vinegar. Way too strong tasting for me. I think I can play with it some and make a few changes and it will be just fine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yaba

Living In: Ninety Six, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2007

I made this for dinner tonight and thought it was terrible. The individuals who favored this dish added different components. As is, this dish needs some work. I will not make this again.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JENBIEMILLER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2007

Ok, so I really changed this recipe. I put bread crumbs and cheese on top over every level of the eggplant. I also used white wine in place of the vinegar. My husband thought it was "incredable".

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

MamaMay

Cooking Level: Intermediate

Home Town: Leawood, Kansas, USA

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2006

I did not like this at all, and neither did my husband. It has a very strong vinegar flavor. I love eggplant, but I couldn't even taste it. And for an 8" pan, I think that 1 cup of breadcrumbs is too much. There was a thick layer of the crumbs just sitting on top.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

NATURELOVER2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2006

My husband and I took one bite and both spit it back out. It's just eggplant, tomato, and onion soaked in vinegar!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2005

This was very good, but i think i would prefer to serve it as a side dish instead of the main dish. To avoid undercooked onions, i sauteed them a little in some cooking spray. I did the same with the eggplant (no oil). I used a lot of onion, too. On the top, i sprinkled basil, paprika, and cayenne pepper (you could just use italian seasoned breadcrumbs). Then i drizzled it with pumpkin seed oil, instead of mixing it with olive oil. Very good, but a kind of weird texture. Not to serve to guests, i don't think. Just a family meal.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2005

This has become one of my favorite recipes. I added a little sauteed fresh garlic and bell pepper. I also put 4 slices of provolone cheese under the bread crumbs. Yummy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

TWEED2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2005

This is really tasty. Everyone wanted the recipe. I added maple flavored balsamic vinegar, just because that's what I had. Cut the onions and tomatoes very thin! It was great.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LAMAY05

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2004

This was excellent! I'm surprised the previous reviews have not been 5 stars. Definitely, an all-time favorite now! To reduce the fat, I baked the eggplant slices rather than frying them in oil. I also separated the half rings of onion when I layered them. I used homemade Italian-style breadcrumbs, too. I chose to serve it on the cool size of room temperature--perfect!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2004

I have to agree with the previous reviewer. My onions weren't done and plain crumbs made it, well, plain. I wouldn't try it again. I

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IMP70

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2004

I found this recipe to be mediocre. I used prepackaged Italian bread crumbs for the topping, and I think fresh bread crumbs might've worked better. And more oil or butter added to the breadcrumbs. The onions weren't very tender after a 30-minute bake. I wouldn't make the recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SONYA2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Eggplant and Tomato Casserole

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!