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!
