Eggplant is something I could get tired of real quick so I don’t grow it. But I have to buy at least one egg plant every six months and make eggplant Parmesan.
I saw a recipe on diners drive-ins and dives that I tried to emulate. He sliced the eggplant real thin, breaded it, and then fried it until it was really dark and crunchy. Then layered that with mozzarella and marinara sauce. It actually is quite fantastic!
I get a hankering for that about twice a year.
My favorite is just plain breaded and fried.
I went on a cooking spree today and stuffed eggplant rolls was part of it.