Reviewed: May 11, 2007

Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical.

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152 users found this review helpful

Reviewer:

ElTarpo

Reviewed: Sep. 4, 2002

I thought this was delicious! I did it a little differently though. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. This is a great variation.

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129 users found this review helpful

Reviewer:

JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

Reviewed: Sep. 11, 2005

Following some suggestions here, I brushed the eggplant lightly with olive oil and lightly seasoned both the eggplant and the tomato with salt, pepper, and basil. With a ripe heirloom tomato and freshly grated parmesan, this was delicious.

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84 users found this review helpful

Reviewer:

LABOUGIE

Cooking Level: Intermediate

Reviewed: Aug. 30, 2004

This was a good way to use eggplant, although the recipe should note the eggplant should be peeled.

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47 users found this review helpful

Reviewer:

DELACMT1

Reviewed: May 3, 2006

Very good starter, much better than similar recipes which call for tomato sauce. I brushed the eggplant with olive oil and sprinkled them with garlic salt. I also added oregano on top of the cheese. It turned out wonderful.

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34 users found this review helpful

Reviewer:

Michelle

Reviewed: Feb. 27, 2008

I made this appetizer instead of dinner yesterday. It turned out very tasty and looked great with few alterations. I took the eggplant skin off (just my preference) and lightly brushed each circle with olive oil. I added seasoning (salt, pepper and basil) in between the eggplant and tomato and tomato and cheese. I used some mozzarella and some Parmesan cheese since this is what I had on hand. I baked it covered at 400 degrees for about 35 minutes and then uncovered for about additional 15 to make the eggplant soft which is the way I like it.

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31 users found this review helpful

Reviewer:

JoJoWife

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Hoffman Estates, Illinois, USA

Reviewed: Nov. 17, 2007

Scrumptious! I took the advice of some others and added spinach, mozzarella and fresh basil on top. This is definitely a keeper!

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26 users found this review helpful

Reviewer:

Isabelle

Cooking Level: Intermediate

Reviewed: Oct. 19, 2007

This is an extremely easy and delicious recipe! I did not brush the eggplant slices with olive oil to avoid unneeded calories, and they came out just fine. I did season with salt and pepper. On a couple I layered some spinach between the eggplant and tomato slices, and those came out good too. Highly recommended recipe!

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23 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Feb. 1, 2004

YUM! I'm not a big eggplant fan, but this was delicious. I added all the extras: a little olive oil, italian spices, salt & pepper, parmesan, and some mozarella. It was like pizza without the bread.

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23 users found this review helpful

Reviewer:

SUEKNU

Reviewed: Jan. 30, 2005

Wow! These were really good! I'm not a big fan of eggplant either. I brushed tops with olive oil, added parm. cheese, tomato, and then topped with fat free mozarella. Delicious!!

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15 users found this review helpful