I bought some eggplant a couple of weeks ago to tackle the ever elusive task of making Chinese braised eggplant. Clearly I wasn’t up to the challenge because I decided to take the easy way out and make some eggplant parmesan with it instead. I don’t make eggplant parmesan very often, but man, it was so good. I was trying to decide whether I should re-make and post it up here, and the decision was made after I went home to Montreal. On top of this version being absolutely delicious, over the years, I have definitely cut out a number of time-consuming steps that, in my opinion, don’t effect the final product. When I was home, I watched my mom peel the eggplant, almost salt it (until I discouraged her from wasting an hour of her time), and I also realized a lot of people go through the time consuming step of frying (and sometimes even breading) the eggplant.