We’ve been really giving eggplant a lot of love these days, which is something so new and so delicate I’m almost afraid to talk about it in case that curses us to a slew of bad eggplants whose bitterness can neither be salted nor pounded away.
But, what the hell. I’ve been really wanting eggplant parmesan, but I am about 98% spent by dinnertime on a given weekday, so there’s none of this salting, then pounding, then dredging in eggwhites and breadcrumbs, then frying or baking, and so on. This hit the same general notes with maybe a quarter of the effort, which is a win. Plus, during the lengthier segments of prep, I was able to take naps.
This was so easy, it’s barely a recipe. I washed a medium white eggplant, sliced it into ~1/4 inch rounds, salted them in a colander over the sink for an hour, took a nap, preheated the oven to 375*, rinsed the eggplant and beat the bitterness out between paper towels, layered tomato sauce and eggplant in a baking dish, topped with some fresh mozzarella, covered with foil, and baked for 40 minutes, taking another nap in the process. While I slept, Matt cooked some macaroni and we served up a delightful meal.
I’ve got ideas for eggplant that extend beyond the pasta realm – homemade baigan bharta, stir fry with eggplant, maybe some baba ganoush. But, for tonight, this was perfect.