There are so many variations of this wonderful recipe. I was in a hurry so I didn't even bother to bread the eggplant. I just cubed it and roasted it for about 20 minutes with some olive oil, red wine vinegar, Italian seasonings, salt, and pepper. Then I topped it with tomato sauce and a little finely shredded mozzarella and heated it through. We had it with whole wheat pasta and a Greek Salad. Here is a tip for those of you with bitter eggplants: select small, young, slender eggplants because they contain fewer seeds (the seeds can make them bitter).
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There are so many variations of this wonderful recipe. I was in a hurry so I didn't even...