Nana told me to peel the eggplant, slice it lengthwise and thin, then soak it in salt water. So I did. It came out delish. But then I was in a rush, and I didn’t want to peel it (I forgot) or to soak it (no time). Do you know anyone who makes eggplant parmesan in rush? Well I do. If I’m in a rush make hotdogs, but no, I had to make eggplant. It came out delish, even though it was rushed and unpeeled.

As I was overeating, a generous lunch size portion, I noticed the deep, purple ribbons of skin around each piece of eggplant didn’t bother me. Maybe I should leave them intact from now on. I read that most of the nutrition resides in the skin. We are idiots for peeling them off, throwing them out and boiling the crap out of them, and there go all the vitamins, minerals, enzymes and anything else mildly nutritious.

But as I continued to eat (it took me a long time to finish such a portion) I thought about  the farm this eggplant came from. What if it was sprayed with pesticide, and what if all the poisons were on the skin! I think I read somewhere that most sprayed veggies and fruits with skins are safe to eat as long as you take the skin off, because the skin acts as a shield.

So which is better, skin or no skin? Its like every other question in life…It’s relative, meaning: it depends.  It depends on the land. It always comes down to the land. Wars, religions, labor unions, taxes, eggplant skins…if the land is good and safe and clean then eat the skin, if its corrupted with pesticides and hormones peel it- easy.  If only every question were a matter of peel or don’t peel. But maybe it is, maybe the answer lies in the questions.

I’m thinking, I can’t decide what’s right for the guy eating the poisonous eggplant skin if I am safe on my organic farm, and he probably isn’t the best judge as to the benefits of eggplant skins when he’s just trying to survive the awful side effects of pesticides. His eggplant skin is different than mine. While in a perfect world vegetable skins are filled with nutrition, in a fallen world they can be toxic.

The eggplant taught me today that the most important thing is to know your own environmental hazards and act accordingly, what goes on in your land, and keep a vegetable peeler on hand for emergencies.

Nana’s Eggplant Parmesan

find 2 nice eggplants not to big

peel and slice lengthwise

soak in water with salt (2 TBS) for an hour

meanwhile: whisk together 3 eggs and 1/2 milk in a bowl

fill a second bowl with 3-4 cups of flour, 1/2 fresh grated parmesan cheese, 1/2 tsp. oregano

take the eggplant slices out of water and pat each one dry nicely

coat each slice first with the egg and milk mixture by dipping it in, then in the flour mixture. Coat the eggplant all over with the flour and shake off excess. Fry them nice and easy in a large skillet with a lot of olive oil (1/2 C.)  Remove from pan once getting browned. I can usually cook about 3 at a time. Set them on a brown paper bag or a paper towel to get rid of oil. Once fried. Take your sauce and line the bottom of a baking pan. Then goes in your first layer of eggplant, then a layer of parmesan freshly grated cheese, then another layer of eggplant then parmesan cheese. Mozzarella goes on the top. and bake or broil in the oven until slightly browned and bubbly.

ingredients: Mozzarella cheese, fresh grated Parmesan cheese, 2 eggplants, tomato sauce, milk, egg, flour.




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