Tomato and Eggplant Tian

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We loved the recipe and blend of flavors. This recipe goes in our keeper files and will be a constant in our kitchen. Melissa, we love your show and tape every one of them. :-

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I made this for myself and my 19 year old daughter. She had only had eggplant one other time and hated it. I convinced her to give this a try. She LOVED it! as did I. This will definitely be made often in my house. Thanks Melissa!

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This turned out tasty but sloppy. Perhaps I may have used too much olive oil. My egg plant did not sure golden as the receipe stated it would. They actually ended up mushy in the middle. It also took much longer to prep. I may try again.

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This was an easy recipe using the vegetables we love the most....very tasty!!

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I love this recipe thank you for coming up with it. At the right time when the tomatoes are ripe and ready to be picked. Keep all the good recipes and simple coming our way.

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Delicious and worth the 3 cooking steps. We went a little heavy on the parmesan, but would still be great with less cheese. Agree with previous review that in my neck of the woods, the ingredients cost a bit more. Definitely delicious--flavor similar to pizza or pasta with cheese & traditional sauce. We will make this dish a regular.

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I prepared this recipe and the only thing I changed was that I added 2 garlic cloves with the onion while it was being sauteed. This dish turn out great. It was such a change from all the fresh vegetables that I normally cook. This is a dish I will definitely cook for my family and guests. Thanks Mellissa!! And Sue, Mellissa's dish was $10.00 for the entire meal, not $2.00 for the whole meal.

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This was an AWESOME side dish! I changed up the cheese garnish to make it "Greek" by adding Feta cheese after I baked it...YUM!!! Gotta try it!

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Melissa said this dish cost only $2.00 Try buying the eggplant by itself for that much. At least $1.99 for the eggplant, another $1.00 minimum for the vine ripe tomatoes, at least 79 cents for the onions and another buck for a 1/4 cup of fancy grated Parmesan. Toss in the olive oil and seasonings for free and you're still out close to five dollars.

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Prior to caramilizing the sliced eggplant, I salted the slices and let them sit for about an hour to remove some of the liquid and bitterness. I rinsed off the sliced eggplant and padded them dry. I used a cooking oil spray to reduce the fat content, and a wrought iron skillet to caramilize both eggplant and onions. I followed the recipe with the exception of drizzling olive oil over the assembled veggies and adding black pepper and parmesian cheese before baking. The caramilized onions and eggplant gave the dish a richer flavor. Adding the parmesian cheese added greater intensity to the taste, yet it didn't have the heaviness of a parmesian type meal. LOVED IT!! This dish is a keeper.