I am an equal opportunity veggie eater--will try something at least once (except for mushrooms!), but eggplant has always been one of those yuck! veggies for me, I had some on a roasted veggie salad years ago and it was bitter and chewy/tough, so never went down that road again. DH & I were out today and went to a new natural foods store that had a hot bar/salad bar. As it was well past the lunch rush, the pickins were slim, and eggplant parm was one of the neglected options. I scooped a cheesy corner out just for the heck of it (this bar was $6.99/lb, so I didn't get much of this potential no-no). Good grief--What a wonderful surprise! Granted, the tart tomato sauce and crusty cheese made it easily palatable, but the eggplant texture was soft, like thick sliced zucchini, and no bitterness! I almost went back thru the check-out line for another scoop!
Can you guys help me make some at home? I've found some old threads recommending an old EW Eggplant parm that folks liked a lot, and a CL eggplant parm lasagna, mention of another CL recipe, and found a few recipes on Veg Times. Does anyone have a healthy T&T for eggplant parm they can offer? I would love to make this in my brownie edge pan maybe, lots of corners/edges to savor.
So--salting eggplant to draw out some moisture, yea or nay?
Thanks bunches for any ideas.