*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This turned out pretty well for me and it was quick! I would recommend doubling the amount of italian seasoning for more flavor. I also added in one small tomato and 2 tablespoons red wine and it tasted wonderful.
This is the perfect sidedish for any meal. My husband wanted to try a different recipe we had never had. So, I wasn't sure how to cook eggplant....But this recipe was so easy and it came out perfect. I will make it more often....NOW that I know what to do. Loved it....
This was a wonderful eggplant dish and it was very easy to make. Mine turned out a bit dry so next time I will try adding tomato as another reviewer suggested. All in all it was a great recipe... thanks!
Like the other reviews suggested I added extra Italian seasoning and instead of just a small tomato I used a can of Italian style diced tomatoes - little more than a small tomato (with some juice too) so each helping would have tomato. No need to be exact on measuring the onion - 2 tbsp is a little less than a half of a small onion (I used the whole half). It was very tasty and my husband really liked it - and he doesn't like eggplant.
I didn't have sharp chedder cheese for this so i substituted fresh mozzerella cheese. Added a can of diced tomatoes as others suggested because i thought it looked dry as well. I also followed the others regarding the amt of italian seasoning which i put in an extra one teaspoon. It tasted great and we will be having leftovers from yesterday. Definitely will make again and may make it for a potluck as well!
I made quite a few changes and with everything I changed it turned into more a dressing than an eggplant casserole. So I wasn't sure that I should even review it. But I think this is a great base recipe and that is something I'm always looking for. I added two cups of French bread cubed 1/2 c. chicken stock 2 green onions chopped 1 celery stalk minced more garlic for taste and a fistful of chopped parsley along with doubling the Italian seasoning. I really loved this and the eggplant reminded me of my Maw Maw's oyster dressing. So I will definitely be making this again with the addition of chopped oysters.