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Italian Recipe

Appetizer

1 Serving
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Short Description

This Recipe Comes Form The Canberra Times Sunday Magazine and Leggypeggy Says It is Divine. Its Very Easy and Yummy. I Didnt Have Any Fresh Herbs When I Made the Sauce, so Used Dried Ones. I Just Shook Them into the Sauce until I Thought That It Smelled Nice and Looked like a Nice Consistency. Not Very Scientific, I Know. Although It is Very Yummy as Is, Next Time I Make It I Intend to Grill, Rather Than Fry, the Eggplant Just Sos I Dont Ingest Quite so Much Olive Oil. The Introduction to the Recipe Mentions Eggplants Propensity to Absorb All Available Oil and Although I Squeezed the Slices Between Paper Towel to Remove Some of the Oil, There Still Seemed to Be a Fair Bit. And I Used Parmesan Cheese Rather Than the Grana Padano. I Think Grilling the Eggplant Will Give It a Slightly Different, but Still Very Yummy, Flavour. And I Didnt Peel the Eggplant. I like My Food to Be Visually Pleasing as Well as Yummy and I Think the Glossy, Dark Skin is Very Nice to Look At. Happy Eating!


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