Eggplant Parmesan Only Different

I love eggplant. Charlie’s attitude toward eggplant: meh.

But he loves eggplant Parmesan.

But his throat has become delicate over the years, and he can’t tolerate breaded stuff.

So 1) we only have eggplant when I can get a nice small one from the farmers market and 2) I don’t make anything with a crisp, breaded crust.

Sounds like a dilemma. But not for ~fanfare~ MAKE-DO WOMAN! ~pause for heroic pose~

So I made this.

You roast an eggplant until it’s tender (I cut mine in half, smear it with olive oil and salt, and bake it in the toaster oven at 350F for about half an hour). Cool it, scoop out the pulp, and mash it with Italian seasoning tomato paste, and shredded cheese (including Parmesan, of course!). Spread it in an oiled casserole dish and bake until it’s hot through. Top it with MORE CHEESE.

He loved it!

A WRITING PROMPT FOR YOU: Ask your main character to talk about eggplant. Go on. No, I know it sounds stupid, but do it.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Eggplant Parmesan Only Different

  1. Dan Antion
    Twitter:

    September 6, 2017 at 7:28am

    “Faster than a hand-held blender. More powerful than the crust of Italian bread. Able to smash raw vegetables with a single smack. Look over near the oven, it’s a chef – it’s a bottle-washer – it’s Make-Do Woman!”

    I’m not a big fan of eggplant, but this would work. The restaurant my wife and I like to go to features meatballs Parmesan and sausage Parmesan on the menu. No crunchy stuff on either one, and they are both, oh-so good.

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  2. Alana
    Twitter:

    September 8, 2017 at 6:13pm

    I also like eggplant without breading. My husband (the family cook) also doesn’t fry it, but uses a non stick pan. Nice and diet friendly.

    Permalink  ⋅ Reply

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