Nice. The wonderful great delicious thing about eggplant, besides being eggplant, is that the more you cook it the better it gets.
We used to make an eggplant caviar in Mendocino that took 10 days of olive oil, press, drain, chill, olive oil, press, drain, chill before
it reached peak perfection. And eggplant is transcontinental which makes it even better since there are recipes from India, Thailand and Japan on over to Italy and islands up into France. Cooking eggplant tonight. Made a very nice Indian style last week by slicing paper thin
and dusting with dried beefsteak and brown rice flour and cooking in clarified butter.
Sicilian style though has to be one of the best ways of preparing it for Western palate though. Lots of fresh grated parmesan, just lots and lots all oozing into the eggplant meat. Please share the recipe. Is it like the ones in Silver Spoon cookbook?