When I was growing up, my mom grew and cooked eggplant. She’d grind up crackers, and dip the eggplant in an egg wash and then the crackers before pan frying. It tasted O.K.
I used to eat eggplant occasionally, but quit buying them after eliminating most nightshades from my diet. But, I like to grow them in my garden because they’re so pretty.
I tried my mom’s method last summer, but the eggplant was greasy. Maybe I didn’t have the right temperature or made some other mistake.
So, I set about finding a new recipe. I tried one that said to cut the eggplant in rounds, sprinkle with salt, let sit for a while, blot out the moisture, bake, then top with parmesan cheese and bake for a few more minutes. An added benefit: You could bake tomatoes, sliced in half, with them, too.
They were pretty good. Faster than dipping in eggs and crumbs then frying and better for your health.
See “How to Bake Eggplant” for directions.
When trying to find the recipe again, I also saw many other interesting possibilities: in sandwiches, lasagna, baba ganoush, and casseroles and served with chicken, shrimp, and squash.
I’m sure I can find ways to use three or four eggplants I have left.