I haven’t been this excited about a home cooked meal in a long time. It takes some time to prepare as there are multiple steps and it works best if the eggplant has time to release some of its water content by salting the slices and allowing them to drain for an hour or more, but it is so worth it if you have the time.
The extra steps taken to ensure the eggplant slices get a good baked crunchiness and that the tomato sauce is fresh and garlicky elevates this dish to A+ status. Every bite of all 4 plates were gobbled up, and we even soaked up the extra sauce with buttered slices of baguette.
Weekend dinner success.
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For the past few months, we have been making this salad once a week for dinner. The boys were skeptical at first but it has become a family favorite and one of Rigby’s most favorite meals; he has even requested that I make it for potluck parties! David exclaimed that it is one of the “best things you’ve ever made!” Truly, it really is THAT good!
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