Eggplant shows up in a ton of south Louisiana dishes from Angels on Horseback to roasted eggplant soup to deep-fried eggplant Parmesan. It’s one of the last crops of summer, hanging around farms and backyards along with hot peppers and okra while other summer fruits and vegetables have petered out and growers transition to fall plants. This weekend, the Red Stick Farmers Market features eggplant as its final Fresh Fest star item, encouraging patrons to pick up the different varieties of the nightshade brought by regional family farms.
I like a low-maintenance eggplant dish, one that doesn’t require frying, babysitting or deploying multiple steps. Here’s one that fits the bill. It’s a versatile side, pairing nicely with seafood and meat alike, and it’s enriched with shredded cheese and crunchy breadcrumbs. It takes just a few minutes to assemble and gets better the next day.
Crunchy Baked Eggplant
Serves 6-8