We all really liked this very much. It's beautiful, for one thing and so tasty! Even my husband, who can be weird about vegetables enjoyed it. I substituted portabello mushrooms (for no reason except that I had a hankering for portabellos) for the egglpant and mixed a little freshly grated fontina with the parmesan. I served it last night with flank steak and just had a wedge for lunch with spinach salad. I'll make this again and can imagine lots of possibilities. I made mine in an 8" springform, since that's the closest thing that I had; it worked just fine.
Beautiful dish. I did switch out portabellos for the eggplant as my friend who I made it for didn't like eggplant. It still turned out great. I did spread some goat cheese on top as I thought it needed some cheese and made a fresh basil vinaigrette, as was suggested by one of the reviewers.
It was great, I served it with some grilled cod and it was beautiful.
I made this a second time using the eggplant as the recipe calls for. And again it turned out perfect. I again spread some goat cheese on top just to finish it off and I love the basil vinaigrette on the side. I served this for a luncheon for one of the ladies I cook for, it was for 4 people and this was perfect. I served a cup of potato soup and this with some homemade bread. It is such a pretty and delicious dish and full of flavor.
I added some basil, spinach, and romano to the dish. Which raised the Fluids a little but with a firm push down and some dumping it set well. I love this dish.
It was easy to make and great for a dinner party as can be made well in advance. All my guests thought it was fabulous and two of them have gone home with the recipe!
It was excellent, everyone at the party loved it!
This was very nice. I also added goat cheese. I thought it could use a little something. I'm going to add a bit of pesto next time. Thanks for sharing
Very tasty and beautiful. But I had a hard time fittilng it all in to the 6 inch cake pan. I did add the goat cheese and that was a wonderful touch.