When you first grow a garden there are many lessons that you learn. We already had to deal with a caterpillar and stink bug infestations and garden placement. I wouldn't have thought we'd have so many questions about when to harvest our plants.
We had some eggplant that we harvested earlier and it was delicious. Hubby made eggplant Parmesan with it and it was the best that we have ever made. So we were really excited for more eggplant.
At some point we had two of them that turned an orange color. We weren't sure what that meant. We kept wondering if it would turn back purple or what was going on. Well apparently eggplant turns orange once it is overripe and unfortunately tastes bitter.
|Orange Eggplant- Overripe and Bitter|
We learned that you cannot pick eggplant too early. When it is a good size and the skin is still shiny purple it is good to eat. If it starts getting dull, pick it quick. If it turns orange, you might as well pull it and start over.
Even though we lost those two, we thankfully had 3 others which we were able to pick and eat! Here is the recipe that Hubby uses to make his Eggplant Parmesan.
Hubby's Eggplant Parmesan Recipe
1 cup breadcrumbs
salt, to taste
1/4 cup Parmesan
olive oil, enough to coat the bottom of the pan to fry
Heat olive oil in pan
Slice the eggplant into 1/4 inch thick rounds
Mix the bread crumbs, salt and Parmesan together.
Coat the eggplant in egg and then the breadcrumb mixture
Fry in heated olive oil
Serve with pasta and marinara sauce.
Shared on Waste Less Wednesday, Homesteader Hop, Home Matters, Sustainable Sunday