This week, I am attempting a week of vegetarianism. Just a week. I may toss some fish in there, but who’s counting. . . 🙂 I started on Sunday, although, come to think of it, we did have a couple of samples at HEB that were chicken. . . oh well.
When I think vegetarian, eggplant often comes to mind. I’m not a big fan of eggplant. I want to be, but the couple of times I’ve made it have been disastrous. It always tastes so slimy with that thick inedible skin. Yuck. Well, a coworker of mine loaned me a cookbook, the Moosewood Restaurant Low Fat Favorites (which is all vegetarian and has won numerous awards) and shared with me that that one of her favorite recipes she had tried from it was the Eggplant Parmesan. So, I decided to suck it up and try eggplant again.
I’m glad I gave it another shot – the recipe was pretty solid. If anything it redeemed my faith in eggplant. The texture was not slimy and I could eat the skin without gagging. Very exciting! And the best part? It was better as leftovers.
(This picture makes me really happy – good job on the photograph Jason!)