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Although I didn't add the cilantro this time, I felt this was a great GF dish. I "fried" the eggplant in the oven at 450 degrees after spritzing the slices with oil and putting them on parchement paper. If you cook the casserole covered for more time (I did 40 minutes), then the onions are not crunchy.

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Yael Aldrich March 11, 2013

This was really good! I am not a fan of cilantro so I omitted and I used a can of crushed tomatoes, everything else I kept the same and it was awesome. I did think it was a little heavy on the onion but it was still great. Thanks for posting!

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KLBoyle May 10, 2012

Loved the mix of flavors and a wonderful way to use the frozen, breaded eggplant slices I already have in my freezer! I also precooked the onions a bit first. Even using petite diced canned tomatoes, it was wonderful! Will definately make again!

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kggod72 March 06, 2012

Pretty tasty way to make eggplant! I loved all the fresh herbs and spices. It reminds me a lot of a frittata with the egg baking on top. Very light and fresh! I added a jalapeno to spice it up and my boyfriend loved it! It did take awhile to get the egg mixture to set...probably at least an hour.

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Alyssa.Rae October 17, 2011

Deliscious dish, only a little moisty for me, left in the oven almost one hour. Thank you for post.

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comerser June 28, 2011

Outstanding dish!! When I told my DH we were having eggplant for dinner, he said (with a sly grin) "I'm allergic to eggplant"......NOT!! He just THOUGHT he didn't like eggplant until he tried this wonderful dish. A perfect blend of flavors. I can't wait to make it again, it was thoroughly enjoyed!

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PleasantNancy December 15, 2010

Oh boy this was good! I used fresh tomatoes roughly cut and omitted the cilantro, did not have. This dish kind of reminded me of frittata, but without so much egg. I was a bit leery of the spice mixture, but it was really good. Be careful with the sage, it can overpower a dish

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Doc's Mom September 18, 2010

Brought this to a collaborative supper with our neighbors, and we all enjoyed it very much. I did saute the onions a little to soften them first. Great combination of herbs and spices!

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l'ecole May 17, 2010

We made this casserole for dinner tonight and liked it. It is not difficult to prepare and worked well as a weeknight meal. I served with an arugula salad with feta cheese and pomegranate-infused balsamic vinegar (purchased at Fustinis in Traverse City). I liked that this had a subtle spicy flavor. While we liked it, we didn't love it. Thanks for a quick, easy, veggie meal.

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Dr. Jenny January 19, 2010

If you like eggplant or quiche, you will LOVE this. I did. easy to make and super tasty!

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annason August 09, 2009
Eggplant (Aubergine) and Feta Casserole