Eggplant and I never really saw eye to eye when I was growing up. I am certain my young self thought it was a foreign and exotic vegetable. The few times I had it as a kid, I deemed it as a soggy, mushy mess with no taste. Move over kid memory….it is time to grow up! Sliced eggplant gets baked (yes, BAKED) and turned into a quick eggplant parmesan? Oh heck, yes! Read on….
The warm, sunny summer day was leading toward a darkening sky and with it the temperatures dropped. I knew rain was not far behind – grilling out on this particular night was not the best option. Luckily, I came across this recipe for crispy peanut tofu stir fry recently from The Minimalist Baker and knew I had to make it. For starters it contained peanut butter …love. And secondly, I could add in seasonal summer veggies? I was hooked…line and sinker!