Reviewed: Aug. 14, 2011

This was another one we did for our wedding reception. Wow..would be a good description. The two guests that are vegetarian absolutely raved over this. All the other guests loved it as well.

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3 users found this review helpful

Reviewer:

Rod and Kim

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Cooking Level: Expert

Living In: Newport, Tennessee, USA

Reviewed: Aug. 13, 2011

I omitted the basil (and garlic powder) and spread the baguette slices with basil pesto I made with basil from my garden since I wanted to use it up and this was amazing. I also used white eggplant which I peeled since I wasn't sure how the texture would turn out unpeeled. I brought it to a party and got lots of compliments.

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Reviewer:

SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jul. 30, 2011

Very good, easy and delicious. I used mushrooms, instead of eggplant and topped it off with fresh shaved parm. cheese. Yum!

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3 users found this review helpful

Reviewer:

mommypie

Reviewed: Jun. 24, 2011

Excellent on Foccacia Bread with garlic mayo. Make sure the eggplant doesn't get overcooked. Mushrooms are a must!

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4 users found this review helpful

Reviewer:

Kris

Cooking Level: Intermediate

Reviewed: Apr. 8, 2011

Yummy!!! I didn't have any eggplant on hand so i skipped it. I did however put shredded mozzarella cheese on top and put into the oven for another 2-3 mins. Easy and fast to make.

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3 users found this review helpful

Reviewer:

agnes

Reviewed: Jan. 17, 2011

This was the first time to make this recipe. My family and I loved it. Great seasoning taste...almost didn't mind the fact that there was no meat on the sandwich. I will definitely make again.

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5 users found this review helpful

Reviewer:

Aaron

Reviewed: Jan. 9, 2011

Oh so good! Perfect pairing with chicken breast baked in Italian dressing. We have made this so many times!

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6 users found this review helpful

Reviewer:

Lisa O

Reviewed: Aug. 20, 2010

Mmmm...we added a bit of onion and green pepper, then topped with fresh parm. What a great way to use all the goodies fresh from the garden.

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9 users found this review helpful

Reviewer:

liregan

Cooking Level: Intermediate

Reviewed: May 3, 2010

Very good! I did sweat my eggplant for about a half an hour before cooking to avoid sogginess. I omitted the salt during cooking due to salting the eggplant to sweat it, but otherwise followed the recipe. Topped with a bit of shredded Italian cheese blend before serving. Thanks! :)

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7 users found this review helpful

Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Apr. 16, 2010

Very tasty! A little on the oily side and I probably will use all zucchini instead of eggplant next time. But overall pretty good. I made this as a meal, but i think it would make a much better appetizer for guests.

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3 users found this review helpful