7 Reviews

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.

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Yia Yia February 21, 2010

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.

Addition:
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.

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SarasotaCook September 26, 2011

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.

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CHEEKIEMUNKI October 22, 2007

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!

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sarah_heaven June 10, 2007

It was excellent, everyone at the party loved it!

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mariagube March 17, 2009

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

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Laureen in B.C. December 23, 2007

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.

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happyhousewife September 05, 2007
Ina Garten's Roasted Vegetable Torte (Barefoot Contessa)