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Roasted Eggplants and Tomatoes Recipe

Roasted Eggplants and Tomatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on August 18, 2011

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    I thought these weren't too bad. They certainly looked elegant, especially the stuffed tomatoes. While I didn't think it was outstanding, it's definitely a nice recipe to have on hand.

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  • on July 17, 2011

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    My husband got three servings of this dish! And he does not like eggplant! I thought it was cooked too long and next time will not cook at 450 but 350 and cut the time. I did not have the Roma tomatoes so I left them out of recipe. I used a can of chili style tomatoes because it was all I had in the pantry! I also used parmesan cheese to top it off. The eggplant was so bland, but as I said my hubs loved this dish.

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  • on September 28, 2010

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    This recipe is amazing!!! This is also the first time my family & I have tried eggplant & we are now fans! Thanx Giada

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  • on August 22, 2010

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    The eggplant and the tomatos require differnet times in the oven. Based on previous reviews, I cooked tthem together for 20 minuts. Eggplant was okay but tomaties were mush. I recommend doing them separately. I cut the recipe in half for the eggplant topping and it was not enough. Add a green onion and herbs de provence to the toppings, they were very good. Will keep the tomato recipe, but doubt I will do the eggplant again.

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  • on July 27, 2010

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    I made this for my family followed the instructions and it was terrible we all got sick off this dish. There was nothing wrong with the ingredients (not bad rotted or sour i cooked it like it said and it has to be the worst thing i have cooked and tasted in my life!! Anyone wanting to eat this STOP DONT DO IT!!!!!

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  • on February 09, 2010

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    Mix parmesan cheese with bread crumbs. Slice italian bread brush with olive oil, bake in oven until light brown. while still warm rub on garlic clove. Top with eggplant & tomato mixture. In small bowl combine fresh minced basil 1tsp virgin olive oil and fresh parnesan cheese Top with small amounts of toppings. Broil 1-2 minutes & serve warm. Every party everyone just raves. First appitzer to be gone in minutes.

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  • on January 21, 2010

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    I cook a lot of Giada creations and have never been let down until I tried this recipe. The texture was mushy because the cook time was too long or the oven was too hot. Aside from that, there was not much flavor- it could use some cheese or extra seasoning or something.

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  • on January 16, 2010

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    A refreshing light meal. Very flavorful. It took very little time to make and I had all of the ingredients in the house already. Delicious Great way to have a healthy meal.

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  • on January 13, 2010

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    We are trying to eat more veggies, and these sounded good, so we tried them. The toppings were good, but the cook time was way too long for our taste. both the eggplant and tomatoes were super mushy. I would try them again, but cut the cook time in half!

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  • on January 11, 2010

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    I made this last night and it was so good. I used Panko bread crumbs on both the tomatoes and the eggplant. Also, I forgot to buy oregano and used dried italian seasoning instead and it was still good. I will also add cheese next time. My husband doesn't like eggplant, but he liked this recipe.

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