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.