I have made this recipe many times now, with a few “tweaks”. I prefer to do the eggplant slices on an outdoor grill, as you get a bit of a charred/smoky taste. Sometimes if the eggplant is older (which can be a little bitter), I soak the slices in a salt brine for a half hour and then pat dry. One, the oil doesn’t absorb as much into the eggplant and two, it pulls the bitterness out of the eggplant. It is not as salty as the recipes that call for heavily salting the eggplant to accomplish the same result. Also,I use much less oil in the vinaigrette- I use a mix of mustards and either white wine vinegar or white balsamic vinegar. Sometimes I also change up the fresh herbs. It is delicious when eggplant comes into the farmers markets in the summer.

Very good- made it as stated. The brightness of the mustard and lemon really came through. A nice change from all the eggplant recipes with a tomato sauce.