I did sweat the eggplant, used fresh Mozzerella in the cheese mix and I also put mushrooms in my red sauce- other than that I followed your method to a "t". I always make my own bread crumbs and used excellent bread then toasted the bread crumbs before coating the eggplant. Worked out perfectly- the crumbs did not get too brown when I browned the eggplant slices in oil.
We grilled Italian sausages and I made a nice salad to go with this fine dish. I served a simple "burnt sugar" baked custard for dessert.
We grilled Italian sausages and I made a nice salad to go with this fine dish. I served a simple "burnt sugar" baked custard for dessert.