Eggplant Whatever.

Improvisation. I had a really beautiful eggplant that I'd bought at the Overland Park farmers' market over a week ago that I needed (and wanted) to eat. So I began slicing it up, prepping to make eggplant Parmesan. I opened the fridge to get the eggs, and... No eggs. Drat! I've been running all day long and had no intention of a 6:30 pm trip to the store. I googled "no egg eggplant Parmesan" and found this recipe: http://www.zestyflavors.com/2010/07/no-egg-eggplant-parmigiana.html?m=1
Sounded good. I reached up to get the breadcrumbs out of the cabinet, and... It was nearly empty. But I thought I could get by. I dipped and fried all the slices into golden-brown medallions and began layering them with spicy diablo sauce in the pan. I opened the fridge to get the Parmesan, and... Are you creaking kidding me?! None. But I did happen to have a little feta, goat cheese, and mozzarella. They would have to do.
Flash forward 350 degrees and 30 minutes, and I have the tastiest eggplant feta-goat-mozzarella I've ever had (and yes, better than Parmesan)!
This was also my second goat cheese centered meal today, having started my day at Room 39 for goat cheese pancakes with hazelnut syrup. I joke that I'd eat a brick if it had goat cheese in it, and it's almost not a joke. Yum.