This was great and super easy to put together. I was tempted to use basil instead of mint but stuck with the recipe and it was very good with the eggplant. Only change for next time is I might put the garlic in before the eggplant to infuse the olive oil.
Just made this. It is tasty but, very sort of mushy and not what I expected. Several questions: should the eggplant be peeled or unpeeled? 1/2 inch pieces refer to slices or squares (chunks). The eggplant did not turn golden brown, but rather greenish and soaked up the oil like a sponge. Also, the mozzarella did not melt or become stringy as you might expect, but formed into gooey clumps. Any thoughts?
I loved this. We added 1 lb of ground pork-- we browned it and then added it in right before the tomatoes. Fantastic. We loved the fress mozzerella and mint in here. Thanks!