Thursday, November 26, 2009

Eggplant Parmesan

Fall and winter are the best time for squash. Now that we're well in to November, I'm seeing a lot more at our grocery stores.

Did you know that eggplant isn't a squash, but a berry? And it belongs to the nightshade family, like tomatoes? I am a font of useless knowledge.

Regardless, I got so excited at the store that I picked up the biggest eggplant I saw. Yes, I get excited at the grocery store.

Last year I was all about making ratatouille. No offense to that, but the zucchini wasn't looking quite there yet. How about eggplant parmesan?

That large eggplant yielded me this. Barely enough to fit on my largest baking sheet! I threw two slices of toasted bread, garlic, and "pizza spice" in the food processor for a couple of pulses. Don't be fooled by how seemingly few breadcrumbs are needed; this came out to be just the right amount. Also, don't forget to blot and dry out the eggplant. I did, and it was sort of mushy.

I added the cheese in the last few minutes of baking until it got gold and crispy. A longer bake time probably would have solved the mushiness problem.

The spaghetti was probably superfluous, since I had two "steaks" the next day for lunch and that was more than enough food.

And this dinner is vegetarian! It seems like all the blogs I've been reading lately have been considering vegetarians during a holiday that's traditionally all about a giant turkey. I don't know any vegetarians or vegans (do I?), but meals like this sure do make it seem like a fine lifestyle!

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