Quote:
Originally Posted by Thermal Mass
Sounds very, very good!! 
I like the Muenster cheese on top. 
Did the eggplant bring much flavor or just textural attributes?
Was the skin any issue or did you remove it before adding to the meat mixture?
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Oh... Good point :) I removed the skin before mashing the eggplant. I left it on to hold the slices together while cooking. You want the eggplant very soft so it mashes easily. I was able to peel the skin off of the middle slices and used a spoon to scoop the meat our of the end ones.
I'm not sure that you really taste the eggplant. It doesn't have a lot of flavor to begin with. But, it helps make the mixture very moist and gives it a nice texture.
