- Most Helpful
- Highest Rating
This was really good. I had some eggplant from my CSA share and picked up some tomatoes at the farmer's market along with some home grown basil. Other than adding some banana pepper with the garlic, using basil and shredded mozz instead of sliced those were my only changes. This is one that will go into my recipe box to be made again and again during eggplant season. Simple and delicious.
Fantastic, clean plates all round. the only change I made was to add a layer of potatoes. This will undoubtedly be made again, rave reviews from the whole family. Thanks for a wonderful recipe.
Excellent and easy. DH loved it, thanks!
I have to say I didn't think I was going to like this recipe- But I really did. The eggplant was so tender and good. Loved all the flavors mixed together. Thanks so much for sharing!
I kind of had to wing it as I didn't have the fresh tomatoes and had to use canned. I cubed the eggplant and mixed it in the casserole dish with a chopped onion, garlic, and canned tomatoes. I baked till the eggplant was done. I them topped with the cheese and baked till it was good and melty. Love it. We will make this again, the right way, when my tomatoes are ripe.
My sisters and I made this at Easter and we followed the recipe excatly, but we ended up having to put it in two dishes just to accomodate all the food. The flavors were really good though. If I make it again, i'll be sure to cut the recipe in half.