How I have tried; OH how I’ve tried!!!!

Dear Eggplant, I want to love you. Your beautiful color calls to me. Your shapely bulb and smooth, firm-yet-tender skin lures me to purchase you at grocery stores and plant you in my garden. But you are cruel in your trickery; for your beauty is only skin deep. Underneath you are spongy, tasteless, and, without your protective layer, quickly browning in the open air. But each time I catch a glimpse of that vibrant hue, I fall all over again. I’m helpless to your temptations! How many times have I cooked you only to be disappointed and filled with regret? When will you relent and leave me to happily eat other vegetables with more nutrition and taste than you could ever offer me? Sure, they might not be the kind of vegetable I’d take to my high-level corporate parties, but they have real substance, something I can sink my teeth into without turning away and making a weird face. The fact is, Eggplant, you disgust me. I didn’t think I’d ever have the guts to say that to you, but if I’m going to move on, I can’t leave anything unsaid. Otherwise, I’ll always think I could’ve done something different, something to change you. But I can’t be a victim to that mindset anymore. I’m moving on, Eggplant. Good luck. I hope you find what you need with someone else. I’m sure there’s someone out there who will love you for what you are, not what they want to make you become. I was wrong to try. Goodbye.

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All that said, I did find one thing I like to do with eggplant. First of all, the ONLY tasteful way to eat it is fried (in my opinion – many many people like a dish called baba ganoush – yeah, good luck feeding that to heartland farmers). But I don’t like eating a lot of fried food, so this is maybe appetizer worthy?? Delicious thanks to everything you are putting on it:

Ingredients

1 Eggplant, peeled and sliced in large circles

Parmesan cheese (the real stuff, not kraft)

1 garden fresh, slicer tomato, sliced

1/2 cup flour

1/2 cup cornmeal

salt, pepper, italian seasoning all to taste

1 egg, beaten

Olive oil

Beaten egg goes in one bowl, dry ingredients in another. Dip and coat your sliced eggplant in the egg, then coat with the dry ingredients. Fry in olive oil on one side. When brown, flip and set a slice of parmesan on top of the flipped eggplant while the other side fries. When finished, set on plate and top with fresh tomato slice.

 

Amazing! But I can’t eat too many before feeling a little icky from the oil and cheese. I suppose it depends on your tolerance 🙂