This dish is basically sliced eggplant dipped in breadcrumbs and fried to make eggplant shnitzles, then layered with cheese, mascarpone, and passata, and baked in the oven. Oh yes. So of course it tastes great. One of those rare vegetarian meals that wouldn't benefit from the addition of bacon.
Most of the cooking time is spent frying the breadcrumb-coated eggplant slices (and in this process I used an entire small bottle of oil, have I mentioned Karen is never shy with the oil?).
Cooking time: about 75 minutes (mainly frying the eggplant)
Would I cook it again?: Yes - though not too often due to the cooking time
Yes - though not too often due to the cooking time
Which book: Where the Heart Is