Eggplant Experiments

I am growing to really like eggplant, though I'm not sure I ever even remembering hearing about it, much less tasting it, as a child. I love Eggplant Rollatini, breaded and stuffed with ricotta (and ham--no can do that, 3 weeks as a vegetarian!), with lots of marinara. Eggplant Parm, on a grinder/hero/sub, is delicious too. And I made a good ratatouille last week.

So, today, I'm baking eggplant rounds as an experiment. There are two groups: one set of rounds has been prepped like the eggplant for the rollatini, which means skinned, sliced, salted for an hour, drained, rinsed, coated, and baked; the second group was not skinned or salted or drained.

I just took the drained ones out and the texture was great, for baked instead of fried eggplant.

But, in the chaos of twins in the afternoon, I'd skipped a very important step: I never rinsed the salt off.

They're terrible. Inedible.

I can only hope that the second batch is good.

So much for multitasking.

(Note: Not long after writing that, I tried to move a cookie sheet of eggplant just out of the oven and burned the crud out of my thumb. Definitely no more multitasking.)