Description
Ingredients
- 2 eggplants, carved into crescent slices
- 2 tbsp virgin olive oil
- Two 400g tins of diced tomatoes
- 2 garlic pods, finely mashed
- 70g herbal black olives (Crespo’s dry black olives with herbs recommended)
- A handful of fresh basil, retain a quarter for garnish and tear the rest
- 2 rustic ciabatta loaves, crumbled into pieces
- 150g soft mozzarella globe, hand-ripped
Bobbie Jo Harding –
The Tuscan Eggplant Bake had a decent mix of flavors, though I found the eggplant a bit undercooked for my liking. The sauce was flavorful, but it could have used a bit more seasoning to truly capture the essence of Tuscany.
Elliot Grayson –
I enjoyed the Tuscan Eggplant Bake more than I expected! The combination of eggplant, cheese, and tomato sauce created a comforting and hearty dish. It was a little on the oily side for me.
Ava Chen –
Absolutely delightful! The Tuscan Eggplant Bake was a hit at our family dinner. The eggplant was perfectly tender, and the layers of cheese and sauce melded together beautifully.
Chris Taylor –
The Tuscan Eggplant Bake was a delightful surprise! The eggplant was tender, and the combination of tomatoes, garlic, and herbs truly brought out the flavors of Tuscany.
Alexa Rivera –
Absolutely loved the Tuscan Eggplant Bake! It was rich, flavorful, and the eggplant melted in your mouth.
Jordan Lee –
Tuscan Eggplant Bake last night. While I appreciated the effort to bring Tuscan flavors into a vegetarian dish, I found the eggplant a bit too mushy for my taste.
Mia Wong –
The Tuscan Eggplant Bake was a hit at our dinner party! It’s not often you find a dish that’s both comforting and elegant.