The recipe is good, but I agree with some of the suggestions made in other reviews. I used a rosa blanca eggplant, so I didn't need to peel or sweat the slices, but I did bake them longer--almost 20 minutes. Also, given the bumper crop of tomatoes and zucchini we have right now, I made a chunky tomato sauce with coarsely chopped onions, red and yellow peppers, zucchini, celery and lots of garlic. In addition, I had some grilled portobello mushroom caps left over from a barbecue and I layered those with the eggplant slices. It makes it a vegetarian feast and worth it if you have the extra time.
Was this review helpful?
0 users found this review helpful
The recipe is good, but I agree with some of the suggestions made in other reviews. I used a...