First - I don't understand the posts about adding the egg to the sauce. It's supposed to go into the meat - when/where/how do you add egg to the sauce, and what is it supposed to do if you add that? Puff up or something?
Okay...strike one - this dish could have been an utter disaster. I sliced eggplant thin - and was baking it as some recommended. Unfortunately, my thin, delicate slices stuck to the pan (yes, I had oiled them), and then ended up crisping too much (I forgot them...duh). So I sliced up potatoes instead. I knew some versions (and some mentioned here) that you also use potatoes.
Strike 2 - I didn't realize until too late, I had no parmesan cheese. Used mozzarella instead.
Strike 3 - what is "fines seasoning?" I used Italian.
With all that being said.........my kids LOVED it. My daughter wants to take some for lunch tomorrow.
I will try again with proper ingredients next time, and probably add more tomato sauce and wine to the meat (I may have had more than one pound, and it was kind of dry by the time it simmered down).
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Sep. 12, 2011