Tuesday, December 7, 2010

Eggplant Parmigiana

I've never really liked eggplants, or l'aubergine, as our French friends would call them.  Purple has always been one of my favorite colors, but the vegetable?  Non.

I decided to give it a second try one night a few weeks ago, when a friend gave me a few small eggplants from her garden.  I couldn't let good garden food go to waste, could I?  And I did accept them, after all.  It's not like she forced them into my fisted palms.  Although my brain was saying, "Are you sure?"

I wanted to give them a fair trial, so I decided to let them shine in a classic eggplant-centric dish: Eggplant Parmigiana.  There are hundreds of recipes out there, but I only had a few key ingredients on hand, so I made up my own. 

I breaded and baked the eggplant slices while making a homemade meat sauce.  The meat sauce was delicious!  I'm easy to please when it comes to beef.

After the eggplant had baked a bit, I layered them lasagna-style with the meat sauce and freshly grated Parmigiano-Reggiano, and let it bake some more.  It looked great, but sadly the sauce wasn't enough to conceal the other flavors.

I still don't like eggplant.

1 comment:

  1. I'm proud of you. It was a valiant effort, nonetheless. :)