I don't recall liking this dish very much - and while I can tolerate eggplant, and even like it in some dishes, this one just wasn't that flavorful. I actually used like regular big eggplant instead of the variety we grow, Ichiban. IF and it's a big IF, I ever try this again, I will cube the eggplant and bake it, like I do when we grow it from the garden. OR maybe I just dont' cook it well. Could be. Pretty sure, but can't swear that I made enough béchamel, because even though there are measurements here, I don't always follow them. Original recipe credits to Allrecipes. Recipe Tin has a recipe for this that looks amazing, so maybe one more go next year.
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