Reviewed: Apr. 8, 2012

Excellent recipe, I added feta cheese, red bell peppers and sliced portobello mushrooms. Absolutely delicious.

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Reviewer:

Fatima E

Reviewed: Feb. 15, 2012

My first rating online! Used small jaapanese eggplant sliced diagonal w small heirlooms, baked 20 min 375, on a silpat. accentuated w spinach, no basil on hand. Yummy!

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Sdcaplan

Reviewed: Jan. 22, 2012

I left out the vinegar and put it on italian bread and it was to die for!

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nicole8556

Reviewed: Aug. 17, 2011

mushy and not enjoyable at all

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KayG

Reviewed: Aug. 14, 2011

Excellent! I grilled these over an open fire and made them open face instead of sandwiches and I used herbed goat cheese. Everyone loved them!

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Reviewer:

goodwin94

Reviewed: Jul. 25, 2011

Probably would have been 5 stars if I had followed the recipe as written, but we didn't have any balsamic vinegar on hand. Really needed that extra kick to take it from very good to amazing. I substituted mozzarella for the goat cheese and added fresh basil.

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Reviewer:

Jenfire

Reviewed: Jul. 20, 2011

This was so good! Very easy and a new favorite (We tried the sandwich style stacking, grilling the eggplant and then layering them with the tomato and goat cheese and then topping it off with another slice of eggplant). Great flavor!

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Reviewer:

Jenni99b

Cooking Level: Beginning

Reviewed: Jun. 9, 2011

Made with provolone because it was on hand. Brushed both sides with marinade prior to and during grilling. Added a little garlic salt and Italian seasoning to marinade & skipped salt & pepper. Was delighted to find such a tasty use for eggplant without being drowned in tomatoes.

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