I had to cook my $4 organic eggplant yesterday because it was starting to wither. I decided Eggplant Parmesan. I breaded and fried the eggplant which smelled and tasted delicious. While I was waiting on everything else to finish, my eggplant got mushy and soggy as hell and I was rather disappointed in it. I popped it in the oven, which helped the breading, but over cooked the eggplant.

I believe I will need to do 1 inch slices next time instead of 1/2 inch and that I will need to use my eggplant on the day that I buy it. Other than that, the flavors were good. I also skipped all forms of vegan cheese which would rename this culinary adventure “Fried Eggplant and Tomato Sauce.” I would honestly rather do without it completely than to use nasty fake cheese. The vegan parmesan was….gross.

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