I’m of the opinion that one is either good at cooking eggplant or you’re not. I have long believed I am member of the latter group. While my great aunts could whip up a batch of eggplant Parmesan with their eyes closed and produce aubergine to crispy perfection. My ex-sister in-law made the very best rolled eggplant: she fried the eggplant, rolled it with ricotta then baked it. … [Read more...]