We've Now Done Eggplant...

Some people don't really believe I'm half Italian.  Today I cooked eggplant parmigiana for the first time.  Peeled the eggplant, sliced it thin, laid it out on the counter on paper towels and salted each side of each slice liberally.  It really does shed a lot of moisture that way.  I then breaded and baked it.  After turning, I put sauce and cheese on, and broiled a bit to brown the cheese.  This was at hubby's request, since he really digs eggplant.  I never used to, but discovered that if I slice it thin, I don't mind it.  At age 44 I really can learn new tricks.  Whoo-hoo!