I bought an eggplant at the farm stand yesterday. Same time I bought a
head of cauliflower.

I can't decide whether or not to cube the eggplant and stir-fry it with
herbs and spices to serve as a side dish...

or go old school. Slice, dip in egg wash then coat in seasoned flour.
(Some folks would use breadcrumbs or cornmeal for this.) Let the coated
slices set on waxed paper. Then pan fry in hot neutral oil until crispy
and golden brown outside and very tender inside. My mother would have
used the flour coating.

Or I could always make Eggplant Parm. I have all the ingredients for
that, too.

Decisions, decisions.

Jill