Eggplant

Try eggplant.

It is one of the more strange looking foods in the vegetable and fruit section but boy is it good. I have been looking for new things to try and also have been doing research on foods that help with high cholesterol ( my big issue according to my doctor). Eggplant kept coming up so I went out and got one.

Relying on my trusty copy of Mark Bittman's "How to Cook Everything" I found out how to roast and then make the best Parmesan something ever, well so far. And it was so easy.

To Roast, peel the eggplant and slice into 1/2 to 3/4 inch thick pieces. Brush with oil (olive), flip and sprinkle with garlic powder and salt. From there the slices can go right on the Grill or under the broiler, say the broiler on your favorite toaster oven.. leave them alone until golden brown, flip again and brown the other side.

At this point I like to coat the bottom of an oven safe dish with tomato sauce and carefully fit the slices in, layer in more sauce and mozzarella cheese and back that for 15 to 20 minutes or until bubbling nicely.

If the prospect of another dirty dish is out of the question simply place a few slices on a plate, spoon hot tomato sauce over add cheese and presto! Self serve eggplant parm. The naked, cooked slices hold up well in the fridge for a day or two waiting to be a great lunch. Oh, if you like a more creamy cheese presence add a bit of American cheese to the mozzarella.