Reviewed: Sep. 12, 2011

Good! Mine ended up looking quite comical because my garden didn't have any large tomatoes ripe for me when I went out to grab one for this recipe, so I had to use halved cherry tomatoes. Looked funny, but still tasty. I did sweat the eggplant while the mushroom & onion marinated. I added fresh cracked black pepper and garlic powder. Thanks :)

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Jul. 17, 2008

SO EASY! the flavors were superb, but terribly difficult to eat. it really tastes best to get all the ingredients in one bite, but to not feel like you're stuffing your face, you need to chop it uo into bite size pieces.

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Reviewer:

trollmother

Cooking Level: Intermediate

Reviewed: Oct. 3, 2007

WOW!!! Super easy and we couldn't get enough.

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Reviewer:

gtillen

Reviewed: Jul. 26, 2007

This recipe was excellent! The step that indicates the method of putting the stacks together was a little confusing, so I placed them them this way: mushroom, eggplant, onion, tomato, and cheese on top. I did marinate the onion and mushroom as instructed and would keep it this way but not too much, so that it's not soggy. The eggplant should be thinly sliced as its overpowering if to thick. In order to keep the mushroom and eggplant from drying out I made mix of extra virgin olive oil and salt mix (garlic powder, vegi-sal, and seasoning salt)and lightly coated them. This would be a fun appetizer if sliced into triangle shapes and placed on toothpicks!! Next time I make it I am sure to add a photo if one has not been added yet! Thanks for a great recipe!

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Reviewer:

Beach Bum

Cooking Level: Intermediate

Home Town: Sun Valley, Idaho, USA

Reviewed: Feb. 9, 2007

First I took the slices of eggplant and put them on a cookie sheet and sprinkled them with olive oil, basil and garlic powder. Broiled them 5 minutes on each side. Then I threw the eggplant in a 9X13 pan and threw in the balsamic marinated mushrooms and onions. I dumped in a 28oz. can of diced tomatoes and and baked for 45 minutes to one hour at 350. Then topped with mozzerella and parmesian. It was incredibly yummy.

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Reviewer:

OOKIEWOOKIE

Reviewed: Feb. 4, 2007

These are good but there is just something missing in this recipe. I can't put my finger on it.

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Reviewer:

Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

Reviewed: Dec. 25, 2006

Easy and tasty

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 8, 2006

This was healthy and fantastic! The only this I did differntly was add some garlic, salt, and pepper between some of the layers. We'll be serving this at our next dinner party!

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Reviewer:

trickystix

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Sep. 11, 2006

I love this recipe and have made it for years. I take thin slices of chicken that I have cooked and set them on top of the mushroom. I am going to try the recipe next time with basil like others have suggested. Super yummy!

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Reviewer:

SKINAMARINKYDINK

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Reviewed: Jul. 17, 2006

This was great! My picky husband even liked it! I did add some fresh basil in between the mushroom and tomato which turned out well. I also added pepper, garlic powder and some lemon pepper seasoning throughout the stack since others said that it was a little bland and it turned out great!

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