Eggplant Parmesan

There is a perfect time of the summer where eggplant and tomato season overlap. It's Eggplant Parmesan season!

I get amazing eggplants and tomatoes from a family friend out in Oregon. This woman is a wonder with vegetables. It's always a treat to cook with anything she grows.

So on to the eggplant Parmesan!

1 GIANT eggplant or 2 NOT GIANT eggplants
Salt
1 jar of Medici Style Ragu
1 large heirloom tomato
1C Flour to coat
1t dry each: Oregano, Thyme, Basil
1/4 C Shredded Parmesan
1 C Whole Milk Mozzarella

The first step is vitally important. You want to get out a large wire rack. If I was fancy I would use the wire racks that I have for cooling baked goods. But of course I don't have any, so I use the racks from my oven.

Eggplant stuffed with Jesus.

I... like eggplant. It's you know... a good filler. It can bulk up a stir fry or ratatouille nicely. Baba ghanoush is tasty if not something that I crave.

I mean this guy is pretty cool.

Huggable Eggplant

He's even got his own Cartoon along with this guy!

Saucy Daikon!

Check out their hilarious hijinx at http://imgur.com/gallery/j3tyG5V Thanks Kantackistan!

What I'm trying to say is, unless a eggplant is trying to hug me I couldn't really get excited about eggplant.

This dish showed me how exciting eggplant could be.

 Eggplant Stuffed with pork