I really loved this, and it was quick and easy too. I left out the red pepper and tomato, just personal preference. I used homegrown fresh parsley and it really added great flavor to the dish. I also used freshly shredded Parmesan and Italian seasoned breadcrumbs based on what I had in my pantry. Otherwise, I followed the recipe exactly.
Relatively quick to make, and the result was tasty. With a little extra chopping to make the veggies extra small (and pureeing the eggplant) and shredded mozzarella melted on top, even my 5-year-old approved.
Good recipe, no doubt about it. It is now my favorite eggplant recipe, give it a try! A sumptuous and rich dining experience to be done over and over again. - Warren D