On Wed, 05 Oct 2016 11:05:13 -0400, Brooklyn1
> wrote:

>Jeßus wrote:
>>
>>It certainly is, I love eggplant parmigiana and I'd order it in a
>>restaurant given the opportunity.
>
>And you'd pay six times what it's worth...

No doubt, but it's still something I would like to order.


>Eggplant Parm is easy to
>prepare at home by the roasting panful and left overs freeze well. The
>easiest way to prepare the eggplant is to slice into rounds about 3/8"
>thk, brush lightly with olive oil, dust with seasoning, and slap on
>the outdoor grill, no spatter in your kitchen from frying and absorbs
>minimal oil. Usually I can't wait for the panful of parm, the grilled
>eggplant is great on a mozz cheese burger. Slabs of overgrown zukes
>grill nicely too.

If/when I come across some decent eggplant I might make it. It tends
to be somewhat uncommon in the shops here for some reason.