Eggplant is one of those vegetables that easily fall into the love/hate realm. I am an eggplant lover, my husband, not so much. That being said, he is a good sport and I do my best to make irresistible  dishes. Since I am such a big fan, I can’t really say exactly why someone would be less than joyful to eat eggplant, but my best guess is that eggplant dances on the bitter side. And I am here to offer you solutions! It is a bit step-by-step, but if you skip a one that is okay, too:

1. Dine in season. I know, Eggplant Parmesan sounds like a great idea for a mid-December holiday meal, but that is asking for trouble. I have noticed, the bitterness is more subtle the sooner the veg is picked off the vine. This is probably reason #228 as to why one should eat food according to the season. Just in case you needed a few more reasons.

2. Pick a good one. If you are shopping in the summer or early fall (aka eggplant season) this should be an easy task. Start with a shiny eggplant in one of the glorious shades it arrives: deep purple, rosy, white, green and everything in between. Other than big brown patches, the color can be anywhere on this lovely spectrum. Pick up the prettiest one you can find, rotate and examine it for any bruising or obvious damage. Now gently press your finger into the flesh. It should be firm and your efforts should not indent it. (Unless you were being too aggressive, in which case: stop that, gentle my friend, gentle.)

3. Check out the seeds. This is where the bitterness often hides. When you slice into the fruit if the seeds appear large and ornery then it was probably very mature when it was picked. It is still good but, you will want to follow the next step. If the seeds are diminutive and less obvious such as in a smaller, younger eggplant then do not bother with the next step unless you need to remove excess liquid. Which is also a good idea if you plan to introduce any oil to your dish.

4. Salty osmosis. I don’t remember much from my high school chemistry class, but when it comes to food I have occasional flashbacks. Osmosis is one of them and I geek out on it a bit. Basically, a generous sprinkle all over the cut flesh of the eggplant will draw out excess liquid… including the bitterness! There are other advantages to this step, because eggplant operates like a thirsty sponge, when you draw out some of the liquid it collapses the cells and when you add oil to it to roast, grill or sauté you will not need to use as much oil. Even if you love fat, using too much can get costly so this is a great strategy. Want a bit more about eggplant and osmosis– this article is helpful.

To get your osmosis going: first, cut the eggplant it whatever shape you need. For the Eggplant Napoleon recipe below you will want slices. Once you have salted the eggplant, let it rest at least 10 minutes, but up to an hour is even better. You will notice a dark, brownish liquid seeping out. This is good! When you are ready to use the eggplant, give it a quick rinse without soaking it with the water. Then with a clean towel, gentle press and dry it. The eggplant is now ready for show time.

This Eggplant Napoleon recipe gives all the enthusiasm of the more classic Eggplant Parmesan (which I also love) but with a bit less oil, less ingredients, no gluten or starch and not even a sauce to worry about, just fresh tomatoes, herbs and cheese. I like to use a fresh mozzarella, but that is hardly required, firm mozzarella, provolone and even smoked versions of those cheeses could all work. Occasionally, I will do a fresh ricotta, but I still like to top it with some mozzarella, because I love when it gets that golden, nearly crisp topping.

Eggplant Napoleon
serves: 2 main dishes, or 3-4 as a side dish

2 pounds of eggplant (preferably the big, round, short ones)
1 teaspoon salt
4 ounces mozzarella
2 tomatoes
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2 tablespoons olive oil (more if needed)

Slice the eggplant into 1/2 inch slices. Sprinkle a pinch of salt on each side and spread it out in a colander for at least 10 minutes. Longer if you have time, up to an hour.

Preheat the oven to 425.

Slice the mozzarella and tomatoes into 1/4 inch slices. Wash and tear the basil into pieces.

Rinse the eggplant and pat dry or press in between a towel until no longer moist. Drizzle a baking dish with olive oil. Spread the eggplant slices throughout, not overlapping. Bake for 10 minutes. Flip and bake 5 more minutes until they are just starting to become golden. Pull from the oven and reduce the temperature to 375.

Now, assemble your napoleons:
Start with the base eggplant- I choose the largest rounds available for the best base. Top with a tomato, few pieces of basil and then a slice of cheese. Repeat until all of the eggplant is used, with the smallest rounds last. Finish the top with a slice of cheese.

Bake for 15-20 minutes until a knife easily slices into the eggplant and the cheese is golden.

What is your favorite eggplant recipe? Please tell me in the comments below.

Cook seasonally. Eat consciously. Live well,

Chef Lilly