The traditional Provençal combination of eggplant, zucchini, tomatoes, garlic, and onions flavors this dish. You can also try sheep's milk Pecorino-Romano cheese in place of Parmesan if you like its distinctly sharper taste.
bland and soggy. I threw it away after a few bites. what a disappointment
I made this with no changes to the recipe and found it to be a tasty dish that has potential for lots of variations. The bread cooks to a creamy texture and the veggies retain their shape and flavor, too- the best of both worlds. I served with a green salad for a veggie-focused dinner. I think a splash of balsamic would be a good addition, like the other reviewer suggested.
