A milestone was reached in our 7+ year marriage on Monday.
I finally cooked eggplant.
Brian did not wrinkle his nose in protest.
(Catch up here if you don’t know what a big deal eggplant is in our household.)
Sorta following a recipe passed on by one of my coworkers, I thinly sliced eggplant, then dipped the slices in egg wash followed by Italian breadcrumbs. After baking these till golden brown, I layered the slices, some marinara sauce and cheese. We had a good amount of monteray jack cheese in the fridge, so I didn’t bother purchasing parmesan or mozzarella. I did, however, take one of the layers and use cream cheese instead of monteray jack to be certain that my little dish was extra creamy once baked. (The cream cheese was brilliant and really took this dish to another level.)
“It was a nine out of ten,” Brian admitted. “The only thing that would have made it a ten would be if it had meat in it.”
He used to always peer over my shoulder at whatever I was cooking and inquire, “What is it? Is there meat in it?”
Points are always deducted if it happens to be vegetarian-friendly.
Nevertheless, I am pleased and inspired. It certainly shouldn’t be much more of a hassle upgrading this recipe to accommodate his carnivorous preferences.
We’ve got leftovers in the fridge if you want a taste!