Enjoy the Wonders of Fall-Harvested Eggplant, with Eggplant Parmesan Recipe


Small purple eggplant. Photo by Diane Helentjaris on Unsplash

There is something magical about the season of fall. That wonderful time of year when the crisp, cool weather is ushered in. It seems to coax summer to release its intense grip, giving way to one of the most beautiful and welcoming of all the seasons.

As we pull out our sweaters and jackets, it is also a good time to pull out our hearty, traditional favorites — recipes, that is. Those satisfying homemade recipes, like a signature lasagna or chicken parmesan. But with eggplants being a popular fall harvest, why not kick off the season with a perennial favorite: eggplant parmesan.

Eggplant Versatility in Recipes

Aside from eggplants being both nutritious and delicious, they are easy to customize and can be adapted to a variety of palates. Eggplants have a delightfully absorbent quality, allowing them to soak up and hang on to flavors and seasonings really well. This makes them ideal to cook with and a pleasure to serve in many types of dishes. Eggplants are practically fail-proof in casseroles, stews, parmesans or in stir-frys. Eggplant's versatility lends itself well in both light and fresh, garden-style recipes, as well as in the more hearty and robust recipe profiles.

There are good eggplant parmesan recipes and then there are exceptional eggplant parmesan recipes. Without compromising flavor, I prefer a good, workable mix, varying only in the complexity of preparation steps. Because let's face it, there are times when one prefers convenience and simplicity over a full-scale, more involved production. Below, I have provided a quick recipe version that is just as tasty as a complex one.

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