May 11, 2010 · 4 comments

When the kids were little and we were in our one homeschooling year, as a language arts project we kept a “family meal” journal. The girls chronicled shopping for ingredients (counting, weighing, paying for, etc.), wrote out the recipe, crafted stories of what happened while we were cooking, and then interviewed and recorded the feedback from family members.

I could sell that thing on eBay for millions.


“Eggplant parmigiana” was the first and only entry in the journal for the humble Solanum melongena. In the feedback/interview section for the recipe, Emily wrote, “Mathias cried.”

It was not a big hit, and I hadn’t bothered to cook it since.


Come to think of it, I still don’t cook it, but fortunately, Rick does.

He slices it thinly, and lays the rounds in layers in a colander, sprinkling them with salt, where they rest for about 20 minutes and leak out the mystery juice that can make them bitter.

He gently pats olive oil on them to make them feel better…


… and then slaps their happy little bottoms on the hot grill, where they grow these beautiful stripes and turn utterly translucent and crispy with joy.


We grab some hummus, a few olives, carrot sticks, pita, and maybe a glass of wine, and…

You guessed it. Sometimes it’s so good, I cry.

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Sandi Fentiman May 13, 2010 at 5:08 am

I tried eggplant once and really didn’t like them, but those look good. Lightly fried sliced mushrooms taste pretty good, and I don’t care much for mushrooms either, although portabellos are alright.

rickandkathy May 18, 2010 at 11:59 am

Yeah, eggplant is one of those things you might have to go back to a few times to find an approach that appeals. This one works for us!

Debra May 12, 2010 at 10:25 am

ahhh, the colander/salt/resting technique! I’ll have to add that to my prep. Thanks!

Kathy P. May 11, 2010 at 9:23 pm

: )

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