The Eggplant are Here!

I can't even begin to tell you how thrilled I was to arrive for my CSA pick up and find that the eggplant had produce faster than anticipated in the sweltering heat we have here in Connecticut! YIPPEE!!! Why am I so excited you ask?? Because in that basket were a bounty of Japanese eggplant! The absolute most necessary ingredient when making Mamma Agata's Eggplant Parmesan a.k.a. the greatest stuff on earth! I had the good fortune to attend her cooking school while vacationing in Italy last year. It seriously was one of the greatest experiences of my life. Worth every darn penny! As part of that experience she shared with us her recipe and preparation tips for her eggplant Parmesan. While I can't divulge her recipe - you will have to buy her cookbook for that! I can give you a few secrets. The first and foremost being that Japanese eggplants are a MUST! They are long and skinny and have better flavor and texture and less water. Second tip, go sparing on the sauce! Unless, of course, you WANT a soggy mess. Third tip, and this is a no brainer - always use the freshest high quality ingredients that you can find, within your budget (Hey, I work for a living too). And for your viewing pleasure I do have photos of my magnificent and oh so delicious eggplant that I will post next week!

Chiara (Mamma Agata's daughter) Presents the Eggplant Parmesan Ready for Baking! And here is mine (wish I had that lovely deep glass baking dish of hers)!