I will admit that I have not been a fan of eggplant unless it is prepared very creatively. Remembering that eggplant is like a sponge that will soak up a ton of olive oil, I avoided the fry method. It also saves on calories, heating up the kitchen, and cleanup. However, I took the more laborious approach to the cheese filling, using fresh herbs from my garden. I also got a bit creative and used other vegetables I had from that market trip, zucchini and tomatoes. The result? My new recipe for Vegetable Parmigiano. Very tasty, crisp and light, then cheesy and luscious.
My eggplant-hating spouse devoured it. My toddler loved it. I was so emboldened by the initial success I bought a ton of eggplant the next week, white, Japanese and green ones. To my delight, a huge pan of this dish disappeared from a table of six adults and two kids. People asked for more to take home with them. Let me know if you try it.
Looking for this recipe? It will be part of an upcoming book co-authored with Ali at Cleaner Plate Club.