Well, after I harvested the last of the tomatoes and eggplant I proceeded to make a bunch of Eggplant Parmesan. I watched a video on youtube where this person baked the eggplant instead of frying it. I thought that would sure go faster doing a whole cookie sheet at a time. So I did it that way. Then put it together with the tomato and cheese. When it was finished I poured a tall glass of Merlot and served myself a generous portion. UGH! It was so tough I couldn't get a fork through it. The taste was fine, just really tough. I ended up throwing the whole thing to the chickens. I usually don't have cooking disasters so I have no idea why it was tough. Two things come to mind. One was the baking verses frying or grilling that I've done in the past with good results. The other is that I wonder if having gone through a frost if that made them tough. I only used nice young ones that didn't have the seeds developed yet, so I'm at a loss for why that happened. Any ideas?
