I went to Shireman’s Farm Market. Yes, that one. — I’m on the market’s side, by the way. What part of “This is our parking lot; don’t park here if you aren’t shopping with us” is hard to understand?

ANYWAY, I like to get one of their $5.00 grab-baskets of assorted about-to-go-over fruits and vegetables. Last week, the one I got had green peppers, kiwi, purple potatoes, cucumbers, zucchini, and two humongous eggplants.

I am very fond of eggplants.

Charlie is not.

As I say, they were past their “best by” date, so I cut ’em in half, smeared them with olive oil and salt, and roasted them at 350 F for about an hour. Then I cooled them and put them into air-tight containers in the refrigerator until I could get to them.

Here’s what I made with one of them.

Eggplant Fritters

Remove the pulp of the eggplant from the skin and discard the skin. (These babies were so big, the skin would have been bitter.) Mash the pulp. Mix in one egg, seasoned breadcrumbs, and salt/pepper to taste. Heat olive oil in a skillet. Add about 1/4 cupsful of the eggplant/egg mixture to the hot skillet, as if you were making pancakes. Fry until browned, turning once.

Top with hot spaghetti sauce and cheese.

Charlie said, “This is good! I don’t like eggplant; you have to go some distance to make them good to eat, but this does it.”

It’s kinda-sorta eggplant Parmesan, but a lot less fussy.

A WRITING PROMPT FOR YOU: A character finds a real bargain.

MA