Adam got busy in the kitchen today while the womenfolk were in town shopping. He's been longing to make eggplant parmesan for years, and today -- he got his chance! And MAN, were they delicious!
He started in the morning by slicing the eggplant (a relatively small one, I thought) into very thin slices, putting them in a colander, salting them lightly, and letting them drop their liquid all morning. He patted them dry later.
They he dipped the eggplant in an egg wash, then in flour, then in the egg wash again, and finally in fine bread crumbs.
Yeah, that's a lot of trouble to go to. I wouldn't do it. Good thing I have a husband who thinks nothing of such efforts!
homemade pasta before: