Our CSA has continued to provide us with new foods to try and last week was no different. I had never cooked eggplant before. I jumped right in and tried the recipe sent to us in our weekly farm email. The following dishes were made with all items from our share (except the cheeses, cilantro, lime and jalapeños)
I followed this recipe to the letter and it was delicious 🙂
EASY BAKED EGGPLANT PARMESAN
adapted from Whole Foods
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs OR regular breadcrumbs
2 tablespoons extra-virgin olive oil
3 lbs or more of sliced tomatoes
1/2 cup sliced fine Onion
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with breadcrumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer tomatoes, onion, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
We love grilled potatoes!! I cut up potatoes, onion, garlic, and thyme (from my garden) and tossed them with olive oil, salt and pepper. I wrap them in foil and grill for 30 minutes. Delicious!
Football season is upon us and salsa seemed like a great option for our yummy tomatoes. I removed the seeds from 2 large tomatoes and diced them. I finely chopped 1/3 cup onion, 2 garlic cloves and two small jalapeños (I took out all of the seeds) and cilantro. I put it all together and added the juice of one lime and a little salt and pepper. I let it sit for a while and served it with Late July ~ Hint of Lime Chips. It was a big hit!!