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My grandma loved eggplant.
When I say “loved eggplant” I mean that she loved to eat it, cook it, collect tchotchkes that either were or featured eggplants. In fact, I have one of her eggplants, a beautiful covered dish
Anyone who claimed to not like eggplant would get one line, and one line only: You THINK you don’t like eggplant. But, have you tried MY eggplant? Many times, people who thought they didn’t like eggplant, did indeed like hers. She had this amazing recipe for chopped eggplant that I still need to get, or try to recreate.
What’s my point? Well, I think I’ve inherited her love for eggplant. I like it curried. I like it baked, broiled, grilled, chopped and stir-fried, or roasted on a sandwich. I’m really grateful for this love of eggplant because it enabled me to create tonight’s amazing dish.
Something else you should know: I don’t think I knew what a casserole was until I was about 12 and my mom made (for the first time that I vividly remember) the Neapolitan Casserole that I love. I don’t know that I had a tuna casserole until I made it, and I hadn’t even thought to make one until I really started cooking a few years ago. Now though, I adore casseroles. I love using ONE pan and having a delicious meal come out of the oven about an hour later. They don’t photograph well, but most of the time they taste absolutely amazing.
This whole not eating flour thing has made me really miss pasta, and my love for eggplant (and a couple of friends suggestions) reminded me that I could make a lasagna with sliced eggplant instead of noodles. Originally I was going to do a roll-up kind of thing, but I was too hungry and impatient for all that prep. This prep was simple.
I sliced 3/4 of a medium eggplant into thin-ish slices. They were then quickly baked in a 400* oven (about 10 minutes) until softer and lightly browned, and more importantly, I could see the seeds.