The smell of this cooking should be bottled! I was looking for a recipe that would use eggplant, zucchini and herbs (basil and parsley) from our garden. The first couple of times that I made it, I split it into two small casseroles that didn't have lids, so I covered them with foil and they were not too dry or watery. When I made it in a large casserole with a lid, it came out with a lot of liquid that I spooned off and reduced in a separate pan before adding it back. Loosely covered seems to work best. Had Romano cheese so I used that and didn't add much salt because the cheese is salty enough. Had it with pizza a couple of times and another time with brown rice.
Was this review helpful?
1 user found this review helpful
The smell of this cooking should be bottled! I was looking for a recipe that would use...