On a recent night out, we encountered this sublime starter, made of layers of eggplant (aubergine) with ricotta, goat cheese and shaved Reggiano. A simple tomato sauce adds extra savor.
What surprised me about the dish is that the eggplant slices, although quite thick, were fully cooked and tender, yet firm–not soggy or slimy. Nor had they absorbed large amounts of oil. I’m not sure how this impressive trick is performed. Usually I’m not a big fan of eggplant (except in baba ghanoush). But this was a treat. Bravo, Café Toscano!