I made this last night, and yes, with a few changes. Salted the eggplant for about 15 minutes, meanwhile I chopped the zucchini, squash, half a green pepper and half a box of fresh mushrooms. Added 3 or so tablespoons of evoo with about 6 crushed fresh garlic bulbs, s&p into a gallon plastic bag. Put all the chopped veggies, including by now the rinsed, dried and chopped eggplant. Dumped the veggies onto a cookie pan and baked at 400 for about 15 minutes. In a deep dish 9x13 pan used Paul Newmans Cabernet Marinara, with the veggies and mixed Italian cheeses, fresh parm layered it three times with cheeses and topped with basil and fresh mozzarella baked about twenty minutes. Grilled sweet Italian sausage with it.......delicious. It will be better as a leftover. Thanks for the great recipe.
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I made this last night, and yes, with a few changes. Salted the eggplant for about 15...