Wondering what to do with all those eggplants week after week? This mouthwatering suggestion came straight from the farmer's mouth. Will says he likes his fried and served with tomato and goat cheese on a sandwich.
Think of it as an ELT: Eggplant, Lettuce, and Tomato. But since lettuce isn't in season this time of year, why not substitute some of that wonderfully aromatic basil? Just remember to use a lot less basil than you would lettuce. A little goes a long way.
And if you're like me, and you don't like to deep fry, then try this tutorial for breaded and baked eggplant slices. They taste just as good—and they are probably healthier to boot. But the best part is, you can freeze several eggplant's worth ahead of time and just pop a few in the oven half an hour before you want to eat.
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