It tastes like..squishy ass.

Eggplant Parmesan
Prep Time: 10 minutes, Cook Time: 45 minutes
Yield: 2 servings

Ingredients

2 tablespoons of olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled & cut into 1/4 inch slices
1 tablespoon minced fresh basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese

Directions

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on wire rack. Place half of the eggplant in a greased 1 qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan, layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Okay people. I'm a wimp. I will completely admit it. I thought that coming into this I had the strongest palate and what not. Nope, I'm throwing in the towel. I've discovered through out this entire thing that I'm a texture person and I never thought I would be. I usually can eat just about anything, I'll give it a shot, but my dad, he knows my weaknesses. That's for sure. Texture is my kryptonite. You can cover a squishy eggplant with cheese and call it good, but once that eggplant hit my tongue it was all over with.

"IT TASTES LIKE SQUISHY ASS, DAD!"
"How would you know what squishy ass tastes like, daughter?"
He's such a brat.

My family and my boyfriend all laugh as I wince trying to put it down. I forgot to mention that part of this experiment is that you MUST finish the meal. Screwed over by my own rule, damn! Now, I must let you all know that my dad scoured everywhere, but eggplant is a hard thing to find in the winter, so the one we ate could have been of better quality. So, I believe that this recipe could be better if your eggplant doesn't end up like squishy ass. Just a warning if anyone would like to try this recipe. I'd have to say that this one was a bust, thanks to the eggplant.