Reviewed: Jun. 9, 2013

I've made this a few times now but had to dial down the amount of balsamic and goat cheese in order to get the family to eat it. All and all a nice way to present eggplant.

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AENRIGHT

Reviewed: Jun. 5, 2013

Very good! Would make it again! I added a basil leaf to each stack and used tongs to flip them and had no problems.

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Reviewer:

booboo9999

Reviewed: May 20, 2013

This was amazing! I brushed mine with olive oil, drizzled with balsamic vinegar, seasoned with garlic salt & pepper and let it marinate in the fridge for an hour. I then brushed it with what was left on the bottom of the container and grilled. When I pulled them off of the grill, I loaded them with feta, a slice of beefsteak tomatoe, drizzled again with the balsamic vinegar, and added fresh oregano on top to garnish. People who didn't like geeplant LOVED this.

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Reviewer:

Dor

Reviewed: Apr. 16, 2013

I made these in the oven and they were really yummy - and really easy and I would eat them as a vegetarian main course as well as an elegant side dish.

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1 user found this review helpful

Reviewer:

NINA&ED

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Reviewed: Dec. 13, 2012

The first time I made this it turned out amazing, but the other times not so well. Will keep on trying till I hit perfection again.

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Reviewer:

Diane

Home Town: Hamilton, Waikato, New Zealand

Reviewed: Nov. 27, 2012

The whole family goes nuts for this one!

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Reviewer:

danceqn

Reviewed: Aug. 26, 2012

Very tasty. I salted 30 minutes each side, then mariniated in balsamic vinegar (no oil) and basil for another 30 mins. Spread in single layer in baking sheet, topped each slice with tomato, then baked for 375 for 10 mins. Removed from oven, sprinkled crumbled feta on 1/2 the slices (some people eat cheese, some do not), and returned to oven for another 10-12 minutes. Came out perfect. Garnished with salt, pepper, and basil. Served with warm Ciabatta bread. Perfect for summer, easily adaptable for vegans.

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Reviewer:

Kibbster

Cooking Level: Expert

Reviewed: Aug. 18, 2012

good!

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TNCLEIGH

Reviewed: Aug. 8, 2012

What a great recipe for eggplant. I used swiss slices on some, cheddar on others - they came out great. Next time I'll try it with goat cheese or mozzarella

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2 users found this review helpful