We make fried eggplant pizzas for lunch a lot, and the kids really wanted me to share that recipe. But I wanted to come up with a more summer friendly variation for now, so I headed to the grill. The kids were very pleased with this version, and even enjoyed it cold (hello lunchbox!).
It tastes fresh and seasonal, even better with homemade pesto from the garden. Extra Layers make it Double Decker Delicious! Credit due to my 9 year old for the clever name. Unfortunately, the eggplant was not from the garden, curse the flea beetles. The plants are still surviving, whether they manage to fruit remains to be seen.
I do love eggplant, and it’s beautiful aubergine color. (I also love the word aubergine… purple – step aside). We peeled our eggplant, but if yours is a small, young eggplant, you can leave the skin on.
Some people find eggplant to be a bit bitter. The bitterness is rumored to come from the seeds or the old age of the eggplant. A simple solution is to salt the sliced eggplant, allow it to sit for a few minutes, then wipe the salt and resulting water off before cooking.
We don’t want any bitterness to ruin this..