A few weeks ago, a co-worker stopped by my desk and asked, “Could you use any eggplants?”
She had plenty in her garden and didn’t want them to go to waste. With my new stash of eggplant, I opted to try a different take on the traditional eggplant Parmesan.
With this recipe, the eggplant slices are not pan-fried, but fried in the oven. It’s a neat technique when roasting any kind of vegetables: Drizzle oil on the baking sheet and place in the oven while the oven preheats. The oil gets hot and the vegetables sizzle immediately when you place them on the baking sheet.
There are many varieties, shapes and sizes of eggplant. The large globe or pear-shaped eggplants with green cap-like stems are most common. Baby or Italian eggplants are smaller versions.
Choose eggplants with a smooth shiny skin that shows no signs of deterioration. Store them in a cool dry place or in the refrigerator for longer storage. Try to use eggplant within a few days because as it ages it tends to get bitter.
It’s not necessary to peel eggplant because the skin holds it together during cooking.
To slice eggplant, a serrated knife works best.
For a printable copy of the recipe, click the link: