I was trying to figure out if these eggplant were ready to pick - and google told me the answer - YES! So, then the question was what to do with them. Apparently I'm a culinary genius (or just quite good at frying stuff which always makes it taste better. Here's the recipe so you can make up your mind for yourself :)
***Disclaimer... Patrick, who does not eat vegetables devoured this. Granted, eggplant is technically a berry...but since he doesn't actually eat those either I'd say you better watch out because this is obviously really good ;)
Step 1 - pick eggplant (we're growing Ichiban variety) and any other herb you want to season with. I used Basil (finely chopped), marjoram (dried), salt, pepper, Italian Seasoned bread crumbs and 5 LARGE cloves of garlic (minced). No measurements taken so you'll have to play it by ear.
Step 2 - slice eggplant, salt and roll into paper towls for 20 minutes.
Step 3 - While eggplant is wrapped up in the towel mix all the herbed ingredients together in a bowl.
Step 4 - Pour 1/2c EVOO into a frying pan or skillet. While it's heating up toss the eggplant in the herbs until fully coated.
Step 5 - Lay eggplant in 1 layer in pan and cook until lightly browned on 1 side. Turn to cook the other side.
Step 6 - shred cheese over hot eggplant and Serve! I have a huge chunk of Jarlsberg that I grated and it was delish. The adults enjoyed this with a Viognier (which is what we had open and it was yum together). If you have kids at home they may attempt to lick the fried up bits off the plate afterward. ;)
