5/08

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.

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

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!

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.

For folks who had a watery mess on their hands -- before you chop your eggplant but after you take the skin off, place it in a colander and generously sprinkle salt all over it. Put a plate over it and leave it there for 30 minutes. Then rinse the eggplant off. The salt soaks up the water somehow, yet the water rinse doesn't get through! We make a lot of baked eggplant in my house, and I always have a disaster if I skip this step to save time. (It's fine though if you're just breading and frying it).

It was good, but not great. very easy to put together and somewhat comforting.

I left out the mushrooms (didn't have any) and added tons of spices...red pepper flakes, paprika, lots of garlic, black pepper. I topped the dish w/ a little feta cheese for the last 10 minutes of cooking. This came out really good. I also added some fresh green beans. Thanks!

Honestly it was pretty much a mushy mess after I was done. The mushrooms were good, but in order to get good mushrooms, the other items, especially the eggplant was too smooshy for my taste. It may have been better with more oil, less water and cooked on a cookie sheet or something metal.

I added this dish to spiral pasta and added extra tomatoe sauce to it for a complete meal. Very tasty!

bland...added flavored oil to give it a kick

Surprisingly robust this was not. To salvage my ingredients, which were swimming sadly tasteless water, I extended the roasting time another 20 minutes. When that failed I got creative...I added a quarter of a cup of freshly chopped herbs: rosemary, thyme and basil; and 12 coursely chopped sun-dried tomatoes packed in oil, with a tablespoon of their oil. I spread this new mixture across the bottom of a large lasagna pan and roasted under the broiler for 10 minutes, stirring a couple of times. Now it is robust, not runny. Works well with feta cheese and is an excellent compliment to the other garden vegetable filling my basket just now.

This was really simple and tasty. I served it in pita bread with a little feta cheese and store bought chipotle mayo. Great light dinner.

This is a good light recipe but it lacked in flavor. It was just 'ok' for me.

Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. Coming from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste.

This wasn't my favorite. I think that it may have a bit of hope if there was something else added like maybe some cut up spicy Itialian sausage or something. These are some of my favorite veges, & this didn't float my boat. Thanks anyway Phoebe ;)

You can add a little zip to this by increasing garlic, adding some freshh Romas quartered, and some crushed red pepper.

I found this dish very bland. It really doesn't have any spices or strong flavors in it, and eggplant and zucchini aren't vegetables with a lot of natural flavor.