I picked up some eggplant this morning at the farmer’s market with the intent of doing this dish. It worked pretty well the first time and I liked it again.
Photo Above: You’ve got to salt your eggplant slices and let them sit for a bit so they lose some of their water content.
Above: These gluten-free breadcrumbs were pretty good. A bit of Tony’s helped a lot, though!
The final plate, complete with a fresh batch of roasted okra, the red sauce (canned tomatoes, fresh garlic, olive oil, salt and pepper), and a spot of Richardson Farms hot Italian sausage. Would have been perfect with a nice wine but we were lacking that. Still, it was enjoyed.