THE EXPERIMENT

I thought to myself yesterday; this is going to be the year I expand on my veggie horizons. Not that I'm making it a New Year's Resolution so to speak; but try veggies that I don't really know about; and see what happens.

The recipe was simple enough. So I though; today is the day. I'll make my zucchini spaghetti with some eggplant parm on the side. Here's the recipe:

RECIPE FOR EGGPLANT PARMESAN

  • Fill a mixing bowl with water and add salt.
  • Cut up one eggplant into 1/4 inch slices and place them in the water for 30 minutes.

Heat the oven to 375.

  • Place the eggplant slices on a greased baking sheet.
  • Sprinkle with your favorite seasonings.(I tried salt, pepper, garlic powder and parmesan cheese).

Bake for about 20 minutes.

Remove from oven and enjoy.  Easy...right?

Enter your number to get our free mobile app

HOW DOES IT TASTE?

Okay...so my first thought was...I like it...but I think I would like it 'crunchier'; Like... almost ...a chip; but needless to say; fresh out of the oven, it was very tasty and a great side dish to my spaghetti. I'm not sure how to explain the flavor....It didn't taste like zucchini, but it didn't quite taste like squash either. It was a very mild taste.

THE EXPERIMENT: DAY TWO

I tried reheating 3 pieces in the microwave to have a few for breakfast. What I found is that, it gets really...gummy...chewy after reheating...and I didn't like it reheated at all. I actually couldn't stand the texture so..in the garbage it went.

WHAT ARE YOUR RECIPES FOR EGGPLANT?

Please share with me some of your favorite veggie recipes; especially if the veggies are out of the ordinary. I'd like to try something new! Send your ideas and photos to kelly@Minnesotasnewcountry.com.