I’m pretty good at pan frying, but I found it difficult to coat the eggplant evenly (that skin is slippery!) and then to fry it to golden perfection. Also, I have no idea where they got their eggplant, or tomatoes, but the varieties in my farmer’s market did not have the same circumference. I ended up chopping the tomatoes so that they effectively covered an entire slice of eggplant.
I will not make this recipe again because my husband hates eggplant – which is not the recipe’s fault.