It's also notorious for absorbing oil when it's fried, but that's not a problem with this recipe, where the eggplant is steamed. Mix the cooked eggplant and the sauce at least 30 minutes before ...
Alternatively, place the eggplant slices in a single layer on baking trays, drizzle generously with olive oil and bake at 180˚C for 30 minutes or until golden.