Our garden has a mind of its own. Year after year it produces prolific amounts of green beans and field peas, and after that, well it’s a guessing game. Matt has been known to plant something two or three times with little success. This year we had some weak returns on several things but the big flop was eggplant. We harvested three puny little eggplant.
So given that there were only three, I had to make a truly special dish. Plus it was Saturday night, and that means “puttin’ on the dog”. I chose Alex Guarnaschelli’s Eggplant Parmigiana recipe, and it was an excellent choice. Now if you decide to make it, be prepared — it is time-consuming, creates lots of dishes to wash, and leaves a big oil splatter mess — but it is totally worth it. It was a really hearty dish with big flavor. I so wish I had taken a picture of it in the pan. It came out of the oven with this beautiful golden cheesy crust on top. I was just too excited and ready to eat. Instead, I have this photo:
To top off this excellent meal, I pulled out my trusty Swiss Cake Roll recipe from sugarloco.com — and success! After I made it I realized it wasn’t actually that much more work than the other recipe, and it produces a non-split-open cake roll every time. Lesson learned.