Heritage Harvest Farm

You sold us your two last eggplants a week or so ago, and being the spastic people that we are, at long last, I was faced with using them today or else! Nancy LOVES eggplant parmesan, and I can take it or leave it...in fact, she orders it in the finest Italian restaurants that we go to, and I usually taste it and pass judgement on it as being either worse than mine, as good, or better than mine. I started out this evening to accomplish this task, and to our surprise, this resulted in the best eggplant Parmesan we have EVER had! My wife said "even better than any Italian restaurant" that she has ever had... Now, I was a little worried about these late-comers being a little bitter, and so peeled them with an apple peeler (I normally don't even peel them) and sprinkled them with kosher salt, let them set for an hour or two, rinsed them, dried them and then followed my recipe.

Wow. It's nice to know that we aren't buying eggplants shipped in from southern California or Libya or somewhere! Thanks guys!