Reviewed: Feb. 4, 2012

I made a few mods, and this was a big hit that I will add to my recipe repertoire! I put all the veggies in the baking dish, added liberal amounts of basil, oregano, and parsley, drizzled with 2 tsp of olive oil (spray the dish with cooking spray first), and added small dabs of tomato paste at intervals on top of the dish. With 5 minute left, I sprinkled mozzarella cheese on top. Delicious!

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Reviewer:

Gina

Reviewed: Dec. 5, 2011

This was super tasty! Healthy recipe, and a great way to use veggies you have sitting in the fridge.

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Reviewer:

shannon.obrien2010

Reviewed: Oct. 17, 2010

Having read several other reviews, I made some alterations to this recipe. First, I opted for an oven top saute rather than a baked dish and served it with pasta- this was perfect. I used olive oil to bring the onion and garlic to a golden color. I added vegetarian italian sausage (regular sausage for meat eaters would work), and instead of basil used thyme. Additionally, I added a splash of red wine (whatever you have open, I used Shiraz) and instead of the tomato paste and water, I used about a cup of store bought sauce to bring out the acidity. Though I did not try it, I agree that red pepper flakes could be a nice addition too. I would make this again.

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Reviewer:

jhippo

Reviewed: Jun. 14, 2010

My husband and I loved this recipe. I made a few changes by adding more onion and doubling the sauce recipe. I also roasted it in a 9 by 11 pan and put 4 Italian sausages on top to roast with it. It made a great and easy weekday meal.

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Reviewer:

kitilardi

Reviewed: Jun. 7, 2010

this was a solid recipe :) next time i'm really going to tweak the seasonings but i'll definitely use this as a base

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Reviewer:

mrsmaggiehunter

Reviewed: Jul. 31, 2008

5/08

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Reviewer:

Cheryl

Reviewed: Jul. 9, 2008

This was a great, quick recipe, and a good one to expand on, too! I added sauteed mushrooms, and a layer of baby spinach leaves. I thought the goat cheese flavor was just a bit too strong, but my husband thought it was just right. I took the leftover roasted eggplant and pepper and made wraps the next day.

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Reviewer:

jennyrochelle

Cooking Level: Intermediate

Living In: Fullerton, California, USA

Reviewed: Jun. 8, 2008

I found this recipe quite tastless and a waste of time. Will not make it again.

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Reviewer:

rheasheehy

Reviewed: Feb. 11, 2008

Very good, unfortunately my eggplant was bad, so obviously I eliminated it. I added green and red peppers and used crushed tomatoes instead of the paste. I just love roasted veggies. I will add the eggplant next time and today I will stuff the leftovers into a whole wheat pita for dinner and of course a sprinkle of hot pepper flakes. Thanks for a tasty dish!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Oct. 13, 2007

I was looking for a recipe without frying or using bread crumbs, etc. I used this one, put a can and a half of Italian herbed tomato sauce, more onion, yellow squash instead of zucchini, and some pepper flakes and shredded cheese. Then baked it longer than called for, when I stirred it I determined when it was baked enough. As soon as it came out of the oven it was too soupy, but I let it set and the consistency was perfect. My Italian born sister-in-law makes eggplant parmesan and the taste of this was almost the same, without so much fat. I will use it often.

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