Hello August! Hello beautiful, succulent, bursting eggplant! Eggplant is in fact my most beloved vegetable. I love it roasted, sauteed, pureed, and recently boiled(!), and always, always with garlic.
One of my favorite ways to prepare eggplant is the white pizza equivalent of eggplant parmesan. You get the eggplant slices, plenty of mozzarella and parmesan, garlic, but no red sauce. Easier and quicker and, to my palate, tastier. Here’s the procedure: Slice one or two eggplants thickly the long way about 1/2-3/4″ thick, put on sheet pan that has olive oil on it, layer on some pureed parsley, garlic and oil, and roast for less than half an hour. Then throw on some mozzarella and parmesan, bake a little more, and you get meltingly soft eggplant with garlic flavor plus the parsley and that gooey warm cheese. Yum! I just made it two nights in a row. I think I could have eggplant almost every day. Yay August! Yay eggplant!
4 cloves garlic, rough chopped
1/2 bunch parsley, leaves removed from stems
mozzarella — fresh, or supermarket, cut into pieces
- Heat oven to 400 degrees. Cover sheet pan with aluminum foil and put on a couple T olive oil.
- Put into mini food processor: parsley, garlic, S&P, olive oil. Whir around.
- Cut eggplant into thick slices, first cutting off skin to discard. Lay on pan and cross-hatch with knife. Smear on parsley mixture.
- Roast 20-30 mins until tender when poked with fork.
- Layer on mozzarella, then grate parmesan on top. Use lots!
- Roast another 5-7 mins until cheese is melting. Try not to eat it all!
Here’s a plethora of eggplant recipes to explore.
Inspiration: Bittman’s Roasted Eggplant with Garlic and Parsley, How to Cook Everything, p. 570