I’m not complaining but . . we’re having to eat eggplant every day. I don’t know of a good way to preserve it so . . we eat it. Vince loves it! I like it but I don’t think there’s any way I could cook it that he wouldn’t think it was delicious.
Last night I googled “eggplant recipes” and came up with lots of ideas so now I’m back to hoping we get enough eggplant to try all the recipes.
Tonight I fixed Eggplant Towers. They weren’t hard to make at all but I fixed kale/Italian sausage soup to go with it and I had the soup already made before I started the eggplant. I get frustrated when I’m frying something and have to mess with other stuff too – especially with the electric stove where I don’t have instant control over the heat. I will make these again and I’ll be sure to have something like roasted chicken with them so I’m not dealing with several pots at once.
It’s Trisha Yearwood’s recipe and she has a simple marina recipe included. I made it and it is simple and probably some of the best marinara I’ve had (I’m not a fan). Even Vince said it was good. it called for Italian seasoning, which I don’t have. That sounds criminal with Vince being Italian, right? I just added extra basil from the garden, oregano, fennel seeds, a bit of rosemary and thyme and it turned out great.
When we were done eating, I asked Vince if he liked it and he said “YES! I’d eat this every day!” We probably won’t have it every day but we will have it again before the eggplant runs out.
Joyce says
A friend of mine makes eggplant parmesan and freezes it. She has never said anything about it not being good later on.
Judy Laquidara says
I’ve done it and it isn’t bad and, to me, eggplant parmesan is a lot of trouble to make so when I do make it, I usually make several for the freezer. Vince loves it but it’s not my favorite.
April Reeves says
When I got out of college, I bought a nice set of pans (which I still have) and the joy of cooking cookbook. The first thing I ever made from it was eggplant parmesan. Homemade marina and everything. It was so good and one of the best things I’ve ever cooked, even if I was the only person to eat it. I had just moved to Houston and didn’t know anyone. Now I know the work involved and don’t make it often. lol Do you salt and let the eggplant sweat for a bit to get rid of the bitterness?
Judy Laquidara says
I do salt and sweat the eggplant.
vivoaks says
I was never a fan of eggplant – never even heard of it till I was grown and out of the house… anyway, hubby wouldn’t touch it with a 10-foot pole, so I’ve never fixed it since I got married 44+ years ago. The one time I tried cooking it I made veggie lasagna and wasn’t impressed at all. Let Vince eat all he wants!! 🙂
Judy Laquidara says
I’ve always liked it but my grandparents and my dad grew it so it was part of our childhood menu. We both like it plus, I’m pretty much of the mindset if we buy it or grow it, we’re eating it and who knew two little eggplants would cause us to have to eat eggplant every day? I don’t mind . . just need a variety of ways to prepare it.
Rebecca says
I guess you’ve tried freeze drying. Seems like it would dry well; the bigger question is how could it be used?
My husband doesn’t like eggplant, which is sad, because Budget Bytes just posted a recipe for roasted vegetable ratatouille, with a tomato sauce underneath, and draped in mozzarella. Looks like a meal to me.
Judy Laquidara says
Freeze dried, no matter what I did, it turned into a crumbly mess. I have a veggie ratatouille recipe I saved that I want to make this week too.
Valerie Zagami says
My family loved eggplant usually fried. I would bread and cook it and leave it on sheets of brown paper on drying racks. When totally cool I would freeze with sheets of wax or brown paper in between and plastic wrap as well as foil. I made the packages for what I used in 9X12″ pans. Never had a problem of freezer burn or anything. I would do 5 or 6 eggplant at once since it is a small production. Might try the recipe you made it sounds good.