I tried a new recipe, usually I don't like how greasy some can be when the eggplants are fried, but this one had the eggplant slices breaded (flour - egg - crumb) and baked before assembling. Besides the eggplant, the tomato sauce, garlic and basil in the sauce all from my garden (2015 harvest of tomatoes). Next time I'd use more sauce, but it was very good and not greasy. Using 2% cheese also helped keep down the greasiness.
Next one I harvest, I'll probably make baba ghanoush with.
