* Bittman post are recipes that I try from Kitchen Express and How to Cook Everything by Mark Bittman
*This recipe is more of a variation of his recipe that you can find page 297 of How to Cook Everything.
I prepared my eggplant by slicing into 1/2 to 1 inch slices.
If the eggplant is not fresh and firm, do a salt prep to remove bitterness. Liberally salt and let rest in a collinder for up to an hour. Rinse, pat dry and proceed with recipe.
I grilled the eggplant for this recipe. Eggplant is done when it is tender, almost creamy and no dry spots.
I placed the grilled eggplant in a casserole dish.
Instead of making the Fast Tomato Sauce on page 502 , I used some pizza sauce I had leftover in the fridge. I layered the pizza sauce on top of the grilled eggplant.
Then topped the pizza sauce with a sprinkle of mozzarella then a sprinkle of Parmesean.
I then placed the casserole dish back on the grill to melt the cheese.
Not his recipe word for word, but I think Mr. Bittman would be proud!
Taste Test: Grilling the eggplant added a ton of flavor. I think grilling added a more meaty taste to the eggplant.
**Tackling Bittman is copyrighted theme a Moderate Life