Eggplant Parmesan

It started three days ago. Hours of rinsing, peeling, slicing. Eggplants. Come to think of it, I don't even like eggplants. A bit late now.
Then came the eggplant press. The idea was to squish out any remaining water from the vegetables. The recipe wasn't specific about anything other than weight. So, half a dozen sliced-up eggplants went into a strainer, with a small plate on top as a cap, and then every dish I owned was piled on top of it. It came up and out of the kitchen sink, like some strange gastronomical Dr. Seuss contraption. A "Smashy-fudd." Suess-esque? Would I, could I, in my kitchen? I did, I did, Sam I Am!!
A day later I saw the tower and rememebered it wasn't the usual stack of dirty dishes. These were clean dishes that could actually be used! The day after that, I remembered there were eggplants underneath it all, and set about plying them out. Thoroughly dry eggplants. Mission accomplished!