Nicholas Morris

added chipotle and dijon mustard to the topping but this recipe was a good one. unfortunately my mushrooms weren't very deep despite removing stems and rubbing, but I covered with aluminum foil in the oven to keep the topping from crisping too much and it was delicious. These will definitely be made again.

I should preface this saying I'm NOT. fan of eggplant in general largely due to the texture. this worked perfectly though. it needs a crema or sauce finish. I combined this with another fish and had a cream cheese/peppers/dijon mustard/chipotle/hummus topping for it, but multiple people who arent eggplant fans raved about it. we have leftovers, but they WILL be eaten. Absolutely delicious.