I was going to make Eggplant Parmesan last week but never got around to it. I started to make it today and when I cut into the egplant, it had a slight brownish tinge where it's normally white.
It smells fine and is fairly firm, although not as firm as when I first purchased it. Do you think it's okay to use? I'd hate to go through the whole process of making the meal and not have it taste good.