Loved this! Great pictures, too. I used TJ Bal. vinegar - will look for fig. Put all in a zip lock bag with fresh herbs. After turning over on grill I added cheese. WOW - the best way to serve eggplant! I served in a stack with tomato slices and sprinkled fresh herbs over. Will serve this to many at the 2010 Balloon Fiesta! Thank you! A real keeper!
We really enjoyed this recipe. I marinated the eggplant overnight. I used Pampered Chef Italian Seasoning mix and shredded mozzarella cheese (because it's what I had on hand). Grilled the eggplant and at the end I topped it with the tomato and shredded mozzarella until the cheese had melted. Thanks this recipe is definitely a keeper!
This is a perfect vegetarian meal. I served it with couscous on the side and we were stuffed after supper. I will definitely make this again!
Loved, loved, loved this! I have been trying to find a good recipe for eggplant and this was perfect!! I will be making this often!!
This was a solid recipe. It was a nice change of pace. It took longer than 10 minutes for my eggplant slices to cook though. We'll definitely make this again.
I only had time to marinade this for about 15 min, and had to use dried herbs, but it turned out great! The eggplant with the cheese just melts in your mouth (I topped the eggplant with cheese the last few min. on the grill). I loved it stack with the tomato, too. A delicious side that would complement any grilled meal, or would go great on a toasted bun. Thanks for posting, Rita. Roxygirl
Delicious! I am always looking for new recipes for using eggplant. Since we currently have 4.5 feet of snow outside I chose to cook mine in the oven and I opted to melt the cheese on top too. My DD drizzled the fig balsamic vinegar reduction on all of the pieces on the pan. I didn't stack them either like Bergy, mainly because I didn't realize that I was supposed to. I like Bergy also used dried spices which I cut back to half the amount. Made for Veg 'N Swap #19 tag.
Wow this is a delicious recipe!. I marinated the slices all day. Because it is cold out (Nov) I pan fried the slice (a little Pam on the pan) for about 3 minutes on each side, get them nicely browned. Then I placed a slice of tomato on each and a small piece of lite Havarti cheese on top, placed the pan in the oven 6" from top element and let the cheese melt. I couldn't stack them because the tomato slice wanted to slide off the eggplant. I was generous with the pinch of chili and, unfortuneately, I had to use dried herbs. Come Spring I will make this wonderful recipe again with fresh herbs. I cut way back on the olive oil and had to use aged balsamic as I did not have "Fig" balsamic. Thanks Rita for making an Eggplant lover out of me.