You remember a while back I went on and on about how I hated beets but now I love them? Well eggplant is even worse. My mother did horrible things with eggplant and I cannot abide it, even covered with cheese and tomato sauce masquerading as eggplant parmesan.
Until now. A friend from the Waxhaw Farmer's Market gave me a recipe for eggplant which I politely accepted and then threw away. Except that it stuck in my head, and when my market neighbor showed up with some pretty little eggplants....well...I can't really explain what happened.
The next thing I knew, I was roasting eggplant, and cooking tomatoes and zucchini, and making a phenomenal dish. Not a "this is good if you have to use up all of the vegatables", but "I would order this in a heartbeat and gobble it all up" good!!
This is the first version - it was true to the recipe except that I used some grated zucchini from the freezer, and cheddar cheese. Recipe is here.
Today's edition included some cabbage I had in the freezer, and I ran out of panko crumbs and had to use some crackers. It is even more delicious. I really want to get some feta cheese and try the original recipe now.
Not to worry, my babies, I am not giving up meat - it just can't compete with the summer veggies.