My daughter isn’t strictly a vegetarian, she just loves vegetables. So I wanted to make a dish for her, even though I would be on my current business trip before she got to the house and I couldn’t see her enjoy it. I decided on eggplant parm with a little extra veggie punch.
The local farmer’s market was selling Asian eggplant, which is zucchini-shaped and easier to work with. Starting with thin cuts, salted and put in a mixing bowls to sweat the bitter water, I sliced black olives, diced onion, and thinly sliced tomatoes from the mutant bush my son planted that spits out fruit like rabbits spit out young. Italian seasoning provided by my neighbor made the ingredient cut, and a mound of mozzarella mixed with parmesan.
You know the drill. Grease a baking pan with good Italian olive oil, and place a layer of eggplant, then tomato, olives, herbs, onion, cheese, a drizzle of olive oil, and do it all over again. I cooked it at for 45 minutes at 350 degrees, so it just needed to be warmed up.
I heard it was good.
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