It all started with these.
I’m not a huge fan of eggplant, and Mike’s even less so, but when I saw the big bags of tiny, shiny-skinned eggplant at the Arcadian Fields table at last Saturday’s farmers’ market, I couldn’t resist. With cold, rainy weather predicted for this week, I knew I wanted to do something similar to eggplant parmesan, though I didn’t want to fry the eggplant, and I also wanted to incorporate a bit more vegetable matter into the dish. Mostly, I wanted to come up with an eggplant dish we’d really love.
I ended up borrowing a technique from Nancy Jo’s winning Eggplant Parmesan recipe from food52, salting my eggplant slices, drying them, then tossing them with flour and oven-frying them on sheet pans. When my eggplant coins were crisp and browned, I layered them in a baking dish with a mixture of slow-roasted plum tomatoes, frozen chopped spinach, thawed and well-drained, and the same blend of cheeses Mike’s been playing with for his pizzas.
What we ended up with was a very unpretty, but surprisingly tasty eggplant casserole, so good, in fact, that my eggplant-averse husband went back for seconds. As did I.
I’m on a mission now: Mike and I are both generally good about eating our favorite seasonal vegetables, but as we enter into the cooler months of the year, I want to work with as many of our lesser-loved vegetables as possible and try to find at least one way to cook them that leaves us wanting more. I think we’ve found our new favorite way to eat eggplant.