Going Meatless with Eggplant Parm Stacks
Wednesday, October 5, 2011 at 1:00AM 
By Lori Powell
Now that we know that we should eat more veggies (although I think we all knew this already), I thought, why not go for a meatless meal?
Eggplant Parmesan seemed like a wise choice, given all the eggplant I have on hand. A big plus when you’re cooking for one is, you can buy a small eggplant so it’s easy to prepare a single serving.
Eggplant, in all of its glory, is out and about in the market in all colors – dark purple, light purple, white, and light purple striped with white. And all sizes – from small rounds, skinny long, short ovals to egg- shaped. They are an international vegetable and hail from not just Italy, but Africa, China, India, Thailand, Turkey the Ukraine, as well as closer to home in such places as Louisiana (Louisiana Long Green).