This is the best time of year for eggplant (aubergines) in Minnesota.
Several varieties of locally grown eggplant were available at my coop today, including usually hard-to-find Indian ("baby") eggplant and a long, skinny Asian variety. I was set on making Eggplant Parmigiana, so I chose the most common type: the large, dark ones.
Once upon a time the thought of cooking eggplant intimidated me. I never seemed to get it right, ending up with a greasy, unevenly textured dish.
Then I learned a method that has worked every time. The resulting dish is not greasy and is consistently tender with no tough bits. The secret is the initial preparation.