I just made this, and I had to review it right away. I love this dish! I had never cooked with eggplant before, but decided to grow it in my garden this year. So, using my fresh-grown eggplant, fresh tomatoes, and basil from my herb garden, I prepared this recipe. I sliced the eggplant about 1/4" thick, then salted and let it sit for about 45 minutes. After rinsing and patting dry with paper towels, I brushed both sides of the slices with olive oil, some fresh-ground black pepper, and 2 minced garlic cloves. Baked as written in the recipe, the slices turned out nice and brown on both sides. I layered and baked in a 1 1/2 quart casserole dish, covered with aluminum foil for 20 minutes. Then, uncovered and finished baking for another 5 minutes. YUM!! My grandson and I have just about finished the dish!
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I just made this, and I had to review it right away. I love this dish! I had never cooked...