I have never had Eggplant Parmesan before, but now I don’t think I can live without it. Honestly. I’ve never had an eggplant before, and always stuck with my Mom’s philosophy: I just want to make it through life without eating a big purple vegetable.
I love you Mom, but I’m afraid I have fallen a little far from the tree on this one- eggplant is tasty. It’s like a big zucchini. Delicious, semi-fried zucchini.
Many recipes for Eggplant Parmesan I read were really making eggplant casserole. That might be fine, but in my head I imagined it to be just like chicken parmesan, so that’s how I want it made.
One thing I have started to enjoy is that I am getting the chance to mix what I know with what I don’t know. I used the recipe from my chicken parmesan and just changed the chicken out for the eggplant! Two batches of eggplant were made as well- one with skin and one without. I can’t tell the difference, but if I’m doing it next time it will be sans-skin for my wife.
I will be doing this again. Soon!