Kind of a mannerist take on the original, with the eggplant slices baked in the oven on a cookie sheet with a bit of oil and salt, and alternating layers of caramelized shiitakes between, with sauce full of garden herbs and cheddar and mozzarella on top. It’s less work and a lot healthier to do it this way, and tastes fantastic. With a perfect salad to finish, it got us through the second day of rain in fine style.
