Chef Sandy cooks Eggplant Parmesan

Hullo, Chef Sandy here. If you are following this blog regularly, you know that a few days ago I showed you our beautiful eggplant growing in the greenhouse. Well... today we harvested it and are ready to make something delicious.

(Belated Drool Alert for all Vegetarians)

It is a beautiful eggplant... it seems a shame to eat it but... such is the life of plants.

Today we are going to make Eggplant Parmesan. We have used this recipe before and it is super duper yummy.

And this from two humans who never liked eggplant (that was before they tried it of course)...

Right, first you need some olive oil and crushed garlic...

Then you slice the eggplant into 1/4 inch slides...

And then you peel it...

Why do you peel it? Apparently the peel is bitter...

You paint the slices on both sides with the olive oil/garlic mix and put in the oven for 15 minutes... or so.

While that was baking, Dr. Sandy was called in to bandage a sliced finger. This is why little bears do not cut vegetables... right? So humans are the ones who get cut up... right? As you can see, the bandage isn't doing much sooo...

So we put another bandaid on top... there we go... This is field triage you know... no time for something fancy!

Grate some mozza cheese and slice a tomato...

 Then some fresh basil. This is key... you can use dried basil but it never tastes as good...

 There are our eggplant slices... mmm... You take them and start layering them into a pyrex... with parmesan and basil and tomatoes and mozza and more eggplant and more mozza...

Bake it again...

And voila... eggplant parmesan. This batch was sooooo good!!! The humans scored it 10/10. Last time it was 9/10 so we figure the fresh basil put it over the top.

Chef Sandy signing off. Thanks for joining us on today's show!