eggplant?? I think I’ve always been intimidated by it, or thought it looked gross, or heard horror stories about the weird texture. Well, I bought 2 small eggplants at my work farmer’s market. Honestly? Because they were just so cute (and cheap!). They’ve been sitting in my fruit bowl for 3 days now, and they were starting to look a little wrinkly. The pressure was on, I had to use them tonight or else I’d have to trash them. And trashing them, to me, would mean defeat! So I set off on a google search for a recipe. I figured eggplant parmesan was a good place to start for an eggplant virgin like me.
– Very loosely based on this recipe
Adjustments I made: Of course, I only had 2 small-ish eggplants. I also didn’t do any measuring. I just used this recipe for the list of ingredients, and more importantly, the reviews. They provided information crucial to making this dish better. For example, the whole salting/sweating thing… which I never would have known to do otherwise. I also cooked the eggplant slices for longer than 5 minutes on each side, as one of the reviewers did.
This wasn’t the easiest or most pretty dish to photograph, since it’s basically a big mess of sauce and cheese. I almost didn’t post a pic… almost… 🙂
The verdict: This dish was a little time consuming, but I was busy doing other things while it baked. I wasn’t expecting to like it as much as I did. The texture of the eggplant was neither spongy or mushy. It was just… good! Even more surprising, Wayne liked it… a lot! And not one word was said about its meatlessness!!