Epplant with Cheese and Onion Topping

My family really enjoyed this recipe. I made a few changes: I sliced the eggplant a little thinner and sauted it and the onions in olive oil instead of vegetable oil. To add a little more flavor I sprinkled garlic powder on top. Instead of finishing it in the pan, I placed it on toast on a baking sheet and then put mozzarella cheese on it. Then I put it in the oven until the cheese melted. I will definatly make this again!  -  06 Jul 2006  (Review from Allrecipes USA and Canada)

This was delicious. My family, who are not eggplant lovers ate every last scrap. I did make some changes. I seasoned the eggplant with garlic, salt and pepper while frying in extra virgin olive oil, then removed to a cookie sheet and topped with flavored bread crumb, onion, a slice of tomato and cheese. I heated this in a 350 oven until the cheese melted. This will definitely become a regular.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)

I made this as a side dish, but it could easily be a main course. It was so delicious! I used this recipe as a base and followed the suggestions of other reviewers. These were my changes: I seasoned the eggplant with salt, pepper, and granulated garlic. I topped with the onions, then parmesan cheese. This was topped with tomato, then cheese. I didn't have enough tomato for all the eggplant slices, and in tasting the finished product, the tomato slices were a WORLD better than the ones with no tomato. Also, I only had processed cheese slices; they were creamy, but I think a nice sharp cheddar would have been better. This will be a great summer staple!  -  18 Jul 2007  (Review from Allrecipes USA and Canada)