Eggplant casserole--It's what was for dinner

Eggplant is a strange thingy.  You know what I mean, if you've ever touched an eggplant.  They're kind of rubbery textured.  It makes me want to pet them because of the funny little noise it makes.  A little mr-rr-rp sound.  Like petting an eggplant kitten? If those existed?

This is getting weird.  But then, eggplant is weird.  It doesn't even look like an egg.  Eggs aren't purple (except around Easter time).  And I mean, eggplant.  Why is there a need to say it is a plant?  We don't say carrot root, we say carrot.  We don't say watermelon melon, we say waterme---Uh.  Never mind.

But at least watermelon is watery.  How is eggplant eggy?  

This recipe is a great dairy recipe my mom hopefully doesn't mind me sharing (It's from one of the cookbooks by Gil Marks).  Don't worry Mom, I'm not going to share all the top-secret family recipes!  Just this one...

Ingredients:

• 3 nice sized eggplants (medium or large)
• 5-7 ounces of feta cheese (usually it comes already around that portion)
• 1 cup grated cheddar, divided in half  
• I like to by this pregrated, it saves time
• You can also buy pizza cheese blends which are a mix of mozzarella and cheddar
• 3 eggs, beaten lightly
• 3/4 cup bread crumbs or matzo meal
• 1/2 tsp. Salt
• 1/4 tsp sugar
• 1/4 tsp. pepper
• 2 TBSP Olive oil

not-so-Fast 'n Easy way:

1.   Preheat oven to 450 degrees.
2.   Wash the eggplant and stab holes into each eggplant with a fork.  
1. Stabbing with the fork is the most fun part, in my opinion
2. I believe it is done so that the eggplant won't explode while cooking.
3.  Bake eggplant in oven for 1 hour, turning them over once after 30 minutes have passed.
4. Use this time to make sure your sink is empty and you have several large bowls clean and on standby.  
5. Remove eggplant and place in a colander to drain liquid and cool off. 
6. Lower oven temperature to 350 degrees.
7. When finally cool, trim off the leafy stem thing and peel the skin as best as you can.
1. Fair warning, this step can get a little messy if the eggplant juices haven't completely drained.  
2. The peel should hopefully come off easily.
8. Slice the peeled eggplant into small chunks in the colander because it still needs to drain!
9. In a large bowl, mix the beaten eggs, bread crumbs, salt, pepper, sugar, crumbled feta, and 1/2 of the grated cheddar.
1. Sneak a taste of the cheese.  Yummy!
2. By the way it is okay if you forget the salt or pepper.
1. Like I did this morning.
2. Everyone makes mistakes, that is how we learn!
10. Add eggplant chunks and stir until evenly mixed in. 
11. Pour into greased pan, 8x8 or 9x13 will do.  
12. Drizzle oil on top and bake for 20 minutes.
13. Do NOT turn off oven after the 20 minutes.  This point is when you sprinkle the rest of the cheddar cheese on top of the casserole.  
14. Bake for another 25 minutes.
15. Remove, let cool, and eat casserole!

The Dude ate quite a bit of the casserole tonight, I'd say he approves!