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Roasted Eggplant and Tomato Stacks Recipe

Roasted Eggplant and Tomato Stacks

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on April 18, 2007

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    Easy to make, delicious. Would recommend olive oil on the foil or pan to bake the eggplant. First time they stuck badly. Also recommend slicing the eggplant 1/2 inch at least because of shrinkage during baking.

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  • on March 07, 2007

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    It had more flavor than what I expected. Be sure to rinse the eggplant or it will be too salty. I can't wait to make again.

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  • on January 18, 2007

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    This was the best! highly recommend for a side, entree, appetizer, dessert maybe even!

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  • on August 30, 2006

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    It came out just like on TV. The only correction is that you only need 8 tomato slices not 16 if you make 8 stacks. It was delicious! I will definitely make it again.

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  • on June 16, 2006

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    These stacks came out perfect! The whole family loved them.

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  • on February 18, 2006

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    MMMMMMmmmmmmmm good, yummie yum yum!

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  • on December 18, 2005

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    great tasting ,very easy to prepare.

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  • on October 30, 2005

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    I love this recipe !!!

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  • on October 26, 2005

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    Great recipe! The flavors of the eggplant, tomato, garlic, and balsamic vinegar work very well together. Because my balsamic vinegar had an unpleasant tartness (and the tomatoes were not quite ripe, I sprinkled a hint of sugar on the eggplant and tomatoes. It was very good! My guests loved it!

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  • on July 14, 2005

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    I tried this the first time with a group of friends that love to eat - and even two who claim they don' t usually care for eggplant went back for seconds. There were no leftovers that evening!

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