I made a few adjustments based on what others said, but this was the most amazing dish! My oldest son couldn't believe there wasn't meat in it, and my youngest son finished all of his too. I'm looking forward to the leftovers. Some of the changes I made-peeled, cubed & salted eggplant, then rinsed and sprinkled on a pinch of sugar (this step could probably be omitted, but I was afraid the eggplant would be bitter without it). Cooked the onion along with the garlic in half olive oil, half butter. Used about 1/4 t. thyme, rosemary, oregano, and about 1/2 t. basil and paprika. I used 1/2 c. mozzarella along with the Parmesan in each layer; just used 1/2 green pepper but that's because I don't like a lot of it. 1/2 red onion. Used a can of diced tomato, one cup sliced mushrooms, one small zucchini and one small yellow squash. Whatever I didn't mention, I followed the original recipe. I drizzled about 1/4 c. red wine over it all. Covered and baked one hour. Uncovered and let cool and refrigerated it, covered. Later, I took it out for an hour before reheating. Reheated 350 degrees for about 20 min. That was to further blend the flavors. Am looking forward to making it again when we have all these vegetables fresh from our garden.
Was this review helpful?
1 user found this review helpful
I made a few adjustments based on what others said, but this was the most amazing dish! My...