I've made this twice, and I just realised that the second time I left out the breadcrumb bit, but it turned out great anyway! I added grated pecorino and, like many others, spinach to the ricotta. I poured over tomato passata (puree) to which I added salt, dried oregano and minced garlic, and that seemed to be enough. I think not crumbing them might make the process a little quicker and less messy, I just sliced and lighty fried the eggplant in a griddle pan. I'm happy with them either way, and so was everyone else that ate them (incl my bro-in-law who didn't want any but after having one decided that he was taking any left-overs home with him so he could take them to work for lunch the next day)! Thanks for the recipe!
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I've made this twice, and I just realised that the second time I left out the breadcrumb bit,...