Tomato and Eggplant Tian

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The taste is wonderful. The eggplant is like a sponge and absorbed the oil quickly leaving the pan dry. Since I didn't want to keep adding oil I continued frying without more oil but added another tbsp. when doing the onions. I found the onion rings difficult to flip as they kept separating. I too may try roasting the slices as suggested in a previous review. Seasoned tomato slices with red pepper flakes, oregano and a little salt & pepper. Drizzled roasted garlic olive oil on top before baking. Can't wait to try the leftovers!

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I thought this recipe was good, but next time i will add a little more flavor such as garlic/crushed red pepper. Sautéing the eggplant and onions did take some time, I might try roasting them in the oven next time because I don't want to have to stand there and wait, plus might be less oily that way too.

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Excellent use of my neighbors beautiful organic tomatoes! Only added some Italian seasoning.

Thanks for the recipe.

Aod

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This is a fantastic, easy recipe. I am always looking for eggplant recipes that don't have a lot of calories. I luv this show!

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My eggplant was bitter. Being Italian I know enough to pre-salt it and then rinse it. I was disappointed in the recipe. There are lots of people who enjoyed it, so I have to believe it was something I didn't do correctly.

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I made this as a side dish with baked ziti. It was a huge success with my family and guests. I doubled the recipe, so I did find it very time consuming peeling and frying all the eggplant and onion slices. I will probably make it again, but in a smaller quantity. One reviewer said she used a large electric griddle--I will definitely do that next time.

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Melissa, WOW.....what a great combination if flavors. I make this recipe at least once a month. Thank you and keep up the great work.

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I was able to catch a few minutes of this on the Cable TV Show this morning and on the Show it didn't look like Melissa only topped the tomatoes with the cheese at the broiling stage. I think she covered the entire dish with the cheese. But even doing that and using her "garlic pan rub trick" this recipe was only ok good, not great. Next time I'm thinking of using red pepper flakes to try and crank up the flavor a notch. And I am thinking that maybe I should salt the eggplant slices then allow them to drain some liquid for a while before I begin the roasting step, because my eggplant was too mushy for my taste after the broil step.
Love you anyway, Melissa!

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The onions were unbelievably delicious. I'm not a fan of cooked tomatoes or eggplant. But I would use the recipe again with different vegetables perhaps. Maybe onions, squash and zucchini?

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This was tasty and easy to make. Both my husband and son want me to add another tomato layer the next time I make this.