I loved this recipe and so did my family. I wasn't sure of using the gruyere but decided to follow the recipe exactly as written, except because of laziness, I just mashed up the tomatoes with the other ingredients. I actually liked it chunky:) Wish I could take good photos as the presentation was beautiful. I think next time I make it I will share with others. Thanks megnbrycesmom for submitted such a yummy veggie dish!
My husband and I love eggplant and we really liked this recipe, which I halved for the two of us. I didn't know whether or not to take the skin off of the tomatoes, but after roasting them, they were falling off, so I just took them off as I didn't know what the texture of the sauce would be like if I'd left them on. Also, next time I make this (and I will), I'll peel the eggplant before roasting the slices as the skin became ribbons in each mouthful of the finished dish. Otherwise, this is an excellent recipe. We have leftover sauce which will be used as a dip for mozzarella sticks. Thanks Megnbrycesmom for the excellent recipe!
I have to admit, it has been YEARS since I have had eggplant and couldn't remember if I really liked it or not. This recipe sounded good so I thought I would give it a try. Well, come to find out - I don't really like eggplant! Fortunately my DH does -- and so does my mom, so I had them eat it and rate it for me. I didn't think I could give it a fair rating and it seemed like an excellant dish for eggplant-lovers. DH and mom just loved it, so my insticts were right! One of them rated it a 5, the other a 4 - so if it could recieve 4 1/2 stars that's what I would give it based on thier opinions... :) Prepared and reviewed for Australian/New Zealand March Recipe Swap 2008.