I love eggplant, but my wife hates it, so when I make it I'm usually the only one who will eat it. Not with this recipe. It was so fantastic that she couldn't get over the fact that it was eggplant! Really, it tastes like an excellent Chicago deep dish pizza without the crust! And it only gets better the day after. Along with the original recipe, I sauted 1/2 onion and 1 lg clove garlic before adding the sausage. Then a pinch of basil, sage and oregano. I layered everything -- sauce, meat, a layer of sauted mushrooms and parmesian. Then nice big blobs of ricotta covered with mozzarella cheese. Then I mixed in 1/4 cup sauce with the remaining sausage, and topped it with parmesian. Baked for 25 minutes, then the last 5 minutes I added more mozzerella and baked until golden -- not burned. Fantastic. (I used a total of 3/4 cup of sauce since I don't like too much -- yum!)
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I love eggplant, but my wife hates it, so when I make it I'm usually the only one who will eat...