"But It's Purple..." is the reaction that I received when I talked up my eggplant Parmesan to, who would become, the future Crouton King.
*Fun fact* It was the first meal I ever made for the King.
He was extremely leery...yet at the same time eager (see photographic evidence).
I think it helped that the purple-ness is fried and smothered in sauce and cheese so that it's easy to forget how truly purple it is. Also, it was served with what he deemed as "fancy cheese" and rounded out with some choco-toffee bars (I'll get to that recipe later).
Eggplant Parmesan is now the most requested meal in our household.
Anyway, the purple-osity in a vegetable never bothered me...I only avoided the green ones as a child.
Viva la eggplant!
This was super simple and delicious. Quick and easy after a long day, and also a fairly light meal for the near 90 degree weather we had experienced.
Eggplant Pizzettes
- Eggplant Cutlets (I like Trader Joe's but you can make your own)
- Goat cheese (Chevre worked well)
- Baby Heirloom Tomatoes
- Pinch of salt
- Capers
- Chopped fresh basil (optional)
1. Cook eggplant cutlets in a 425 degree oven according to package directions (or if you're like me, a little longer so they're extra crispy).
2. Top with a healthy dollop of goat cheese, sliced heirloom tomatoes, a pinch of salt and capers (fresh basil would be delish as well).
