Eggplant Parmesan

We've been getting eggplants in our CSA box. Last night we used some in our usual grilled vegetable mix, and they had a weird texture. I suspect they needed to be cooked a little more.

Tonight, I made eggplant parmesan. I wanted to try the Cook's Illustrated version (specifically for just two people) but since I don't have a subscription to their magazine or website, I had to do some creative searching. I ended up finding the recipe over at The Bitten Word, and oh my goodness, it was so good!

The key points are: cut the eggplant into steaks (lengthwise) instead of into rounds, flash fry the breaded eggplant till browned, then stick it in the oven to finish cooking.

The recipe has you dice some of the eggplant for sauce, but the steaks were so good that next time I think I'd do the whole eggplant that way.

A thought the sauce was too watery. This is because I used home-canned tomatoes from our garden last year. Green heirlooms. This also made the sauce a gross-looking color of green. I thought it was delicious.

I would post my own pictures, but they look sort of horrible (the green sauce and poor lighting in our house don't help). Check out the pictures on The Bitten Word. They look so much better.