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Why I'm Leave-ing Buckeye Planet (Hiking, Gardening, Nature Stuff Discussion)

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Fungo Squiggly said:
Agree to disagree. There is no escaping that texture.

We make our veg lasagna with a variety of vegetables, including zucchini, carrots, celery, peppers, onions, and broccoli. Basically any veg we have in the house goes in. There are SO many other options other than eggplant. Is it as good as meat lasagna? Heck no! But it at least tastes good and has a shit ton of nutrition in it. And we use the Aldi vegetarian lasagna noodles and go light on the cheese. It's not the same as real lasagna, but it sure doesn't feel like a sacrifice to eat. What would eggplant do to make that better? Nothing!

And when I do occasionally make chicken parmesan, I'll just go ahead and use chicken. I'm already breading and frying it then covering it with cheese, sauce, and more cheese. Using eggplant does nothing other than make it worse! The boneless/skinless chicken is probably the only part of the parm that isn't bad for you. If anything, you have to use MORE of the bad stuff to cover up the eggplant so replacing the base protein with something healthier make the total dish unhealthier.

This is 100% a hill I will die on. Eggplant sucks.
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I did not realize that eggplant was so polarizing. :lol:

But after your initial response, I thought about how often I eat eggplant outside of eggplant parmesan, and I drew a blank.

To me, eggplant is like MAC/Sun Belt football, pretty bland and boring but can be good in the right circumstance (i.e. Tuesday or Wednesday nights in November/smothered in a shit-ton of gravy and cheese). Outside of that, I don't really think about it much (like Mac/Sun Belt football), and didn't realize that others had a strong opinion about it one way or the other.
 
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5 STAR U-G-A said:
I did not realize that eggplant was so polarizing. :lol:

But after your initial response, I thought about how often I eat eggplant outside of eggplant parmesan, and I drew a blank.

To me, eggplant is like MAC/Sun Belt football, pretty bland and boring but can be good in the right circumstance (i.e. Tuesday or Wednesday nights in November/smothered in a shit-ton of gravy and cheese). Outside of that, I don't really think about it much (like Mac/Sun Belt football), and didn't realize that others had a strong opinion about it one way or the other.
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Just wait till the discussion turns to liver.
 
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5 STAR U-G-A said:
I was joking :lol:

I also like Liver when it's prepared properly.

However, I could understand why liver could be polarizing.

The sentiments on eggplant, on the other hand, surprised me.
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Liver definitely has to be prepared properly. I love it but I have never ordered it in a restaurant. There is no middle ground on it....people love it or hate it. I really think the uncooked appearance is what turns a lot of people off to it. ( understandable) As for eggplant, I was forced to eat it one time as a small little buckeye nut and threw up. I swore I would never eat it again, and 60 years later I've stayed true to my word.
 
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5 STAR U-G-A said:
I was joking :lol:

I also like Liver when it's prepared properly.

However, I could understand why liver could be polarizing.

The sentiments on eggplant, on the other hand, surprised me.
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The problem with the antieggplant people is, they're idiots.

But its not their fault...

For some dumb fucking reason, the produce people believe that eggplants should be enormous and keep a long time on the shelf.

These are both incorrect.

If we're talking globe eggplants like you're going to find at the grocery store, they're a whole different animal right off the plant. The globe should be no larger than a softball and there should be no feeling of rubberiness when you touch it, it should be completely firm and fully hydrated. Now, once you have that, you have a fighting chance to not fuck it up. Eggplant is a flavor carrier/texture endeavor. So, young hydrated ones don't have the layer of bitter the bigger ones have that is accentuated by the fact that they'be been drying out for a month. So, if you like salt pepper and olive oil (and maybe some thyme) cut it in quarters, coat it in that, grill it hot as fuck until its crispy outside and creamy in the middle. Don't over think it. But even in parm, its not going to work right unless you fry them crispy correctly to begin with...

Now, asian ones are the same kind of thing, but now we can sautee them to absorb various sauces and other kinds of goodness along with pork or chicken or whatever. Saraga or somewhere will usually have 4-5 kinds but unfortunately they're usually all domestic which kind of keeps the seasons short... but good eggplant and good technique is AWESOME. Rubber eggplant in the winter sliced up to make lasagna noodles is going to lead to disaster. This should be obvious.
 
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