Wednesday, December 30, 2009
Though this eggplant parmesan is a distant memory at this point, it is by no means forgotten. This caused Tamalehawk to reconsider his long-standing indifference towards the eggplant. Turns out, when sliced real thin, breaded, and fried, you get something all together delicious. He layered the golden planks in a casserole dish and parmesaned the hell out of them.
Also important to mention: the signature bean salsa of a gracious avocet, rife with diced mangos and a flurry of curry. After the bread ran out, Tamalehawk couldn't find a plane with enough surface area to inhale the terrific dip at the desired rate; thankfully there was an unfrosted sugar cookie nearby that was up to the task.