Yesterday, I picked eggplants from the garden and made eggplant Parmesan Then I collected dozens of green beans for a yummy side dish. All I needed to do was add some fresh bread to our dinner and we had a delicious garden- inspired meal.
salt and pepper
2 small eggplant, peeled and sliced
1/4 cup flour
1 onion, diced
2 cloves garlic
14 ounce can diced tomatoes
1/4 cup water
2 Tablespoons tomato paste
1/4 cup fresh basil
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese
Heat 2 T. oil in skillet. Add onion and cook until tender.
Add garlic, tomatoes, tomato paste and water and cook 10 minutes.
Spoon a small amount of sauce into the bottom of a baking pan. (I used 2 small pans but you could use a nine inch square pan.)
Top with half of the eggplant.