We’ve been teased with a few days of warm weather over the last couple of weeks.
But I’m on to you, Mother Nature. I’ve been a Canadian gal long enough to know you’re about to screw us over with a blast of icy garbage.
This ‘spring is just around the corner’ optimism hasn’t got me fooled! On the contrary. I’m still cooking comfort food. Crikey. I’m still cooking casseroles.
I promise, this one will take the edge off when winter does return with a vengeance.
And oh. It will.
Do we have any eggplant haters out there?
Confession. I used to be one. In fact I was an extremely picky eater as a kid, but I had an especially big hate-on for bitter, spongy eggplant.
It turns out, all an eggplant needs to taste goddang delicious is a little love.
I haven’t had a bitter eggplant in a long time. Most of the bitterness long associated with eggplants has been bred out of the ones we’d find at the grocery store. Farmers 👈🏻 geniuses. Choose eggplants that have smooth skin and a very firm texture for freshness.
Salting the eggplant in this recipe isn’t to cut the bitterness, but to remove some of the excess moisture. Following the roasting step, you’ll be left with creamy, dreamy smokey slices of slightly salted eggplant that will be almost impossible to avoid eating on their own. You really can’t skip this step for this recipe because excess moisture will result in a really soupy final product.
As for the sponginess factor, eggplant, if given the chance will absorb a boatload of oil. In this recipe we control the oil it can absorb by brushing lightly with oil.
Remember our AMAZEBALLS Eggplant Parmesan Sandwiches? Here, we’re avoiding super spongy eggplant by providing a coating for the slices before we fry them up in oil.
And so there we have it. Eggplant: unmasked!
As you read through the recipe below, you may find this tomato sauce recipe to be familiar. It’s a slight take on the insanely simple Three Ingredient Sauce we shared with you last year. No time for homemade sauce? Use your fave store bought. No brainer.
Half homemade is awesome too, guys. (Maybe just a smidgen of fresh basil to sprinkle in though?)
Now, layer away!
Get your slippers ready, pour yourself a glass of red and scoop out an extra large portion of eggplant parm. You are now prepared for winter’s final blast.