My husband grew all this eggplant, and more. With all this at once, we had to process it for the freezer, because eggplant is good only a few days after it is picked. What to do with it all?
The weather was lovely, so we grilled outside all the small ones and froze them for sandwiches and salads. The nicest large ones we partially cooked in the oven and froze for Traditional Eggplant Parmesan, and more for the Quick Broiled Eggplant Parmesan. Some eggplant I used to make and freeze big batches of my Roasted Ratatouille, which makes amazing stuffing for omelettes, and I throw it in soups and pasta as well. And I baked three eggplants whole and made some eggplant puree to experiment with, using this blog, so we’ll see how I like that.
We got all this done expeditiously, for which I am glad. It is a delight to have so many yummy home cooked meals already partially made. And with homegrown produce too! Meanwhile, want any Eggplant Crisps?
And by the way, blog reader Liz saw the above photo on Instagram, and mentioned she liked this recipe for eggplant parmesan, saying it was a smash hit. So give that a try if you want to try a new take on an old favorite. And blog reader Lorna recommends this Roasted Eggplant and Tomato Gratin.