After charring the eggplant, let it cool a bit.

Honestly, I was a little disappointed. I think its a combination of me making this dish for the first time, and maybe making some tweaks to Jamie’s recipe. It just missed the mark. The eggplant was great - not too soggy, and you could still taste the flavor, which is usually overpowered by an abundance of cheese and bread crumbs. I would recommend either adding more parm - I used about 1/3 of my half pound chunk. Make a bit more sauce, and add the mozzarella to the top, so it gets a bit more gooey and browned on the top. Overall we really liked it - it was very rustic and fresh plus we have enough for both of us for lunch today. Tonight is the Honey Chicken with grilled corn salad. I’ll also try to make the pictures a bit more pleasing - I’m currently in a battle with my overpowering flash.

The end product