Wednesday, August 28, 2013

Eggplant Parmesan

When I was a girl we planted eggplant in our garden for several summers. Needless to say I was not a fan. I am not sure if it was truly gross or if I was just being picky but I never looked forward to a meal if eggplant was on the menu.

So when I saw that there was a great deal on eggplant one day I decided to give it one last shot.  Each evening when the decision had to be made as to what should be made for dinner and I gladly passed on the eggplant. Finally, knowing that I had to use it or lose it I began scouring for a good recipe. I came upon this one for eggplant parmesan. I personally loved it! Just fair warning if you want to try it out it does take some time to allow for juices to seep out of the eggplant to reduce the bitterness.

Enjoy! Hope you can find a new found love in eggplant, or at least a respect or lessened dislike for it.


1 comment:

Larry said...

Mom let her eggplants get way too big to be very delicious. They were really seedy and ├╝ber bitter because of it. Also Reyna said that if you get eggplant fresh (like out of her garden (: ) then they usually aren't bitter at all. She gave me a few when I was down for Quinn's wedding and we made egg plant Parmesan. Let's just say it is one of my favorites. -Nancy