The first CSA haul of the summer and I’m already faced with the unknown: eggplant. I guess because my grandfather never grew eggplants, I hardly ever ate them and certainly never had to figure out how to cook them.
Indulging my tendency to try things that are probably a bit too complicated, I settled on making Eggplant Parmesan, using a recipe from Martha Stewart.
That’s right. Martha Stewart.
It turned out delicious, even if it took the better part of two hours to make. I was unable to capture its deliciousness in a photograph, however; it’s one of those dishes that just looks like a big watery blob on the screen.
Next week I’m hoping for tomatoes, because juicy homegrown tomatoes have to be nature’s gift to us for putting up with heat like this.
Entirely Adequate 
At college, we used to have fried eggplant. It was cut into small cucumber-sized slices and breaded and fried. Not the healthiest way to eat it, but it was damn good.
Oooooh! My favorite! I don’t cook much but that is my fav. I have an awesome eggplant pizza recipe too if you want to try it next time.
I would love your eggplant pizza recipe! My husband will eat pizza over any other food.
Please share the eggplant recipe with us all. Folks seem to be intimidated by eggplant.
I love the blog. Funny how red strawberries, greens, tomatoes, and purple eggplants all leave the same unremovable stain on my hands!
[…] weekend’s creation was much simpler than Eggplant Parmesan, taking probably a third of the time to make and leaving me with no baked-on cheese to scrub away. […]
[…] when a CSA box arrived a couple of years ago with an eggplant inside, I faced a quandary. I made a baked version of eggplant Parmesan first — it was delicious, but not quite delicious enough to make up for the time it required […]