Reviewed: Oct. 7, 2011

Garden Fresh! It was enjoyable to cook from my garden. The amount of herbs called for was more than needed. The eggplant was looking dried out rather than crispy so I brushed with a little oil and baked a little longer. The end result was better than I expected. It made flavorful baked eggplant slices. Thank you NIBLETS for sharing your recipe!

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1 user found this review helpful

Reviewer:

SHORECOOK

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Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Aug. 25, 2010

I used dried herbs and roasted a pint of cherry tomatoes along with the eggplant in the second 7 minutes. Delicious!

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5 users found this review helpful

Reviewer:

tntduncan

Reviewed: May 24, 2009

Pretty good. I peeled the skin off and put oil on the slices before putting them in the oven. They came out a little tender around the edges, however, with some sauce and/or cheese, it's really good. I may possibly use this recipe again in the future as a oven-baked version of eggplant parm versus frying the slices.

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8 users found this review helpful

Reviewer:

StrLuvr130

Cooking Level: Intermediate

Reviewed: Aug. 14, 2008

This was a good basic recipe, but nothing special. Might be good with some kind of dipping sauce to go with it.

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6 users found this review helpful

Reviewer:

JENNIFER777

Reviewed: Oct. 19, 2005

I would make this again but I only had dried herbs so I did add olive oil to it to spead it on. Next time I think I will try grilling the eggplant instead of putting it in the broiler.

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5 users found this review helpful

Reviewer:

BETHFRIEDMAN

Reviewed: Sep. 26, 2005

This was a definite waste of an eggplant.I didn't like this one at all.

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3 users found this review helpful

Reviewer:

xdestroyracismx

Reviewed: Sep. 5, 2005

this was great. I didn't really trust that it would turn out but it did. The only advice I have is to watch the pepper because the garlic can also have a peppery tast and it was a little strong. But I will make this agian it is better than frying it or putting sause all over the eggplant. I did call my mother in law and she was going to try it.

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14 users found this review helpful

Reviewer:

BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

Reviewed: Aug. 18, 2005

Delicious and simple, and quick to boot! My husband LOVED this recipe, and we were delighted to have dinner made almost entirely from the bounty of our garden.

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2 users found this review helpful

Reviewer:

HOLLISBDOLLIS

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Beavercreek, Ohio, USA

Reviewed: Jun. 27, 2005

These were really good! I was surprised at how such a simple concept could taste so yummy. It was a great way to use herbs from the garden. We served with a couscous cooked in veggie broth with pine nuts and parsley, and all mixed together it was delicious.

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6 users found this review helpful

Reviewer:

STASIGRACE

Reviewed: May 4, 2005

It is a delicous side dish or snack. I did use olive oil and dried herbs, didn't detract from the taste. I would suggest peeling the eggplant skins though.

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11 users found this review helpful