Pretty good. I didn't peel the eggplant but I did sweat it. I also left out the prosciutto to keep it vegetarian.
It definitely took more than two tbsp. of olive oil to fry up the eggplant though. I also served it over the veggie linguini instead of angel hair pasta. Everyone loved it, including the 19 month old baby who couldn't get enough.
My complaints are that it's "messy" in terms of dishes to clean up (dish for eggs and breadcrumbs, frying pan, baking dish and pasta pot), and it's pretty hard to get those slices at an even thickness. Next time I'll use the mandolin.
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Pretty good. I didn't peel the eggplant but I did sweat it. I also left out the prosciutto...