These were a hit at a recent dinner party. We substituted fresh mozzarella cheese for the goat cheese as it was half the price. I will make these again and again.

Very good. I marinated the eggplant in balsamic vinegar, garlic salt, and Italian seasoning. I don't have a grill so I baked the eggplant for about 15 minutes/side at 450F. Then I added the tomatoes and cheese and broiled it on high for 3 minutes.

This is a great appetizer. I don't have a grill, so I sautéed the eggplant for about 10 minutes and baked the sandwich in the oven for an additional 10 minutes. It was very tasty, can't wait to try it on a grill!

I made this last night and it was wonderful. Great quick meal on a summer day!

Yuuuuummie! Wonderful marriage of flavors. I used the "open" method. I added some chopped fresh basil to the coating of the eggplant plus some black pepper on the goat's cheese before melting it. My family really enjoyed it!

Very good recipe. When flipping the eggplant try to pull the bundle off the grill and flip over a plate or tray. The top eggplant isn't cooked or bonded with the cheese so when you try to flip it over the grill it may fall apart and make a mess on the grill or fall between the slots.

I ended up "marinating" the eggplant in the balsamic/oil mixture (I used 3 T. of each, along with salt, pepper and garlic salt) for about 30 minutes because I had to step away for a bit. I was worried the balsamic vinegar would overwhelm the eggplant, but it was awesome. Just the right flavor. I made this on the stove and modified the recipe as follows: 1 medium eggplant, sliced 3/4"-1" thick; 3 T. balsamic vinegar; 3 T. olive oil; generous dashes of salt, pepper and garlic salt; 1 c. mozzerella cheese; 1/4 small onion, diced; 1 c. medium cocktail shrimp, tails off, cut in half; and dash of Italian seasoning. Add eggplant, vinegar, oil, salt, pepper and garlic salt to gallon-sized plastic bag. Mix around and let sit for 30 minutes to marinate. Heat large pan on medium-high heat. Spray with cooking spray and arrange all slices on pan. Cook approximately three minutes (until the balsamic carmelizes on the eggplant), then flip the eggplant and cook the other side for three more minutes. Heat a separate, small skillet on medium heat. Spray with cooking spray and saute onions. When the onion is nearly done, add shrimp and cook until opaque. Add Italian seasoning. Layer as follows on half of the eggplant slices (leaving the other half plain as those will be the top of the "sandwiches"): 2 T. mozzerella cheese, 2-3 T. shrimp mixture, and 2 T. mozzerella cheese. Put the plain eggplant slices on top to create 4-5 sandwiches. Continue cooking until cheese is melted.

Wow! Delicious, easy, and healthy. All of my favorite things! I made this as a side dish instead of an appetizer, and my whole family gobbled it up. Didn't need to use the toothpicks and everything held together with no problem. This would be a good vegetarian alternative if you're hosting a cookout. A couple of them could make a meal.

This was so-so. A bit of a trick to do the flipping on the grill - taste was OK, but still something. I will try again - cutting eggplant thicker, and not making sandwiches of it.

I tried the oven version of this recipe, and it was not successful. The eggplant ended up not fulled cooked, the dressing didn't seem sufficient, and the tomatoes fell apart. I just ate the cheese!

I used a reduced fat goat cheese that got kind of gritty on me. Not sure what happened. If you use a George Foreman, these are super fast. No flipping needed! I like this better as a side dish than an appetizer.

This was SOOOO good! and very easy/quick. My husband didn't even miss meat! Give it a try - you won't be disappointed.

Good little appy. I liked it as is, although with a little basil sprinkled on would be a nice addition. My husband came home from work and stuck his between two pieces of rye bread for a sandwich! Good idea, I thought!

Flavors were great, but texture poor. Like cinnybear, the rounds turned mushy. I followed the recipe as written.

I make something very similar to this dish. The only difference is that I use roasted red peppers instead of tomato. You can also bread and fry the eggplant. Either way.....it makes a great appetizer!

I did this in the toaster oven on broil and used cream cheese mixed with feta because I didn't have goat cheese. I think I was able to achieve the same overall taste with those adaptations. It had a good taste but nothing that popped. Perhaps herbs mixed with the cheese would make it even better.

I really wasn't impressed by the recipe. I salted the eggplants first and assembled the sandwiches after the eggplant was grilled. I used the Foreman grill and found the sandwiches to be too soft and mushy. Perhaps using a real grill solves that problem?

These were ok. Not sure I would make them again.

Not just a delicious but also a very good looking dish! Can be served on any occasion and won't be a disappointment. I also tried baking it as well, but I think the grilled version came out a little better (as with everything grilled). I packed leftovers for my husband's lunch, and everyone around him was asking for the recipe!

I left the tops off and added some fresh torn basil leaves underneath the cheese. Everyone loved it.