By in Gardening

Our Garden Eggplant

Well I'm not able to grow much these days, so my wife and especially my son have taken it up. This year they planted peppers (OK), tomatoes (the usual flop, against my better advice), white squash (great), yellow crookneck squash (fine), cucumbers (surprising), and eggplants (phenomenal).

We've been eating fried breaded eggplant (I'd love to try batter-dip) and eggplant parmigiana (positively NO meat) and we've given several away. Even so we have at least four more on hand.

Well a picture's worth a thousand words, so here's a picture of my son holding three of our beauties! Ah, eggplant. Now with deep-fried chicken livers... well I mustn't get greedy.

Image Credit » My son holds three of our lovely garden eggplant.

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MegL wrote on September 4, 2019, 10:58 AM

Lovely looking eggplants. Funny, I have never tried them, though they are available over here.

VinceSummers wrote on September 4, 2019, 2:15 PM

Meg, they are an acquired taste. However, when made into a parmigiana casserole, they are particularly fine. Some use eggplant as a substitute for meat. Generally, vegetables don't do well as a meat substitute. However, eggplant is about as good as it gets.

MegL wrote on September 5, 2019, 1:35 AM

Oh, that's interesting. Must look for some eggplant recipes. My son in law needs to eat more vegetarian food. I will look up a recipe for parmigiana casserole.
EDIT: Looked up a couple of recipes, it seems to be like lasagne, using eggplant (we call them aubergines) instead of minced beef. We like lasagne, so I am sure we would like parmigiana too. Thanks.

Last Edited: September 5, 2019, 1:42 AM

VinceSummers wrote on September 5, 2019, 8:20 AM

You're welcome. My wife slices the eggplant in about 7/16" thick slices, coats them, fries them until they are soft. She then layers them in a Pyrex dish with Prego "Fresh Mushroom" tomato sauce and Italian blend grated cheese (I'd consider different cheese, you probably know best, maybe Mozzarella and Parmigiana cheese). Then bakes it in the oven until good and sizzling hot, slightly crusty at the top edges. It's good...

MegL wrote on September 5, 2019, 10:11 AM

Thanks, that's different again. Lots of ways to do this!

lookatdesktop wrote on September 14, 2019, 12:43 AM

Those egg plants are very large and nice looking. Nice article. Now I want some of those batter dipped & fried.

VinceSummers wrote on September 14, 2019, 7:58 AM

I'm thinking we should try batter-dipping, also.