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.
