On Thursday, October 29, 2020 at 5:07:18 PM UTC-10, Dave Smith wrote:
> On 2020-10-29 9:43 p.m., Ed Pawlowski wrote:
> > On 10/29/2020 7:31 PM, jmcquown wrote:
> >> I got a late start on this dish; I just put it in the oven.Â* It needs
> >> to bake for a little over an hour at 350F.Â* I do love eggplant
> >> parmesan.Â* I don't use a lot of tomato/basic marinara sauce but the
> >> amount is up to you.Â* I do prefer using thinly sliced *fresh*
> >> mozzarella and coursely shredded parmesan cheese rather than shredded
> >> or grated cheeses for this dish.Â* I got my appetite back.Â* I won't be
> >> pausing to take pictures because I'm hungry!
> >>
> >> Jill
> >
> > I'm not big on eggplant but with enough sauce and cheese I'd eat it. our
> > posting showed up at 7:31 so late dinner.Â* Even if I ate earlier I'd
> > certainly enjoy a glass of wine with you when I finally showed up. .
>
> I was not a fan of eggplant until quite recently. I had previously
> thought that the only palatable way to prepare it for consumption was to
> make baba ganoush. Lately I have been using it to make vegetarian
> chili. I once had an incredible pizza that had goat cheese and eggplant
> and it was delicious. I started to use it on my home made pizza.

A co-worker gave my wife some eggplant. We already had a bunch of stinkin' eggplant at the time so we've been eating a lot of eggplant. I made spicy garlic eggplant several times.

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