I've been watching you grow in the garden - first, from the tiny shrub that was mostly all leaves, to a small bush that sprouted purple flowers.
From the flower erupted a small purple fruit the size of an acorn, to a baseball that grew longer and wider and more purple with each passing day.
I couldn't wait, so when a few of your kind went on sale at the grocery store, I decided to practice one of my all-time favorite dishes: Eggplant Parmesan.
Peeled, sliced and fried in olive oil, you are layered with tomato sauce and provolone, parmesan and mozzarella cheeses, then baked to golden brown and bubbly perfection.
Eggplant Parmigan:
2 medium sized eggplants, peeled and sliced 1/2 inch thick
2 cups of mozzarella
1 cup of the parmesan
8 oz of provolone slices
Soak eggplant slices in salt water for at least 30 minutes and rinse well (optional to soak if using fresh).
Pat dry, dip in an egg wash, then rolled and crushed Saltines. Fry slices in olive oil til golden, about two minutes per side if using medium high heat. Let sit on paper towels to soak up oil.
Layer a 9x13 pan with your favorite tomato sauce, slices and the mixture of parmesan, mozzarella and provolone cheeses, ending with Parmesan cheese on top.
Or, try the eggplant just fried, with a salad:
Oh eggplant - you're a meal that can't be beat.
