I'm finally reaping the benefits of all my hard work in the garden this summer. The hours that I spent standing in the hot sun watering vegetables and pulling weeds is all worth it when I start to harvest vegetables. 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. Eggplant Parmesan salt and pepper 2 small eggplant, peeled and sliced 1/4 cup flour canola oil 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 Place eggplant slices on paper towel lined baking sheets. Sprinkle with salt and let stand 1 hour.
Add fresh basil and simmer sauce 10-20 minutes. Transfer sauce to a blender and process until smooth. Heat oil in skillet. Pat eggplant dry and dredge in flour. Add a few Tablespoons of water to skillet at a time and cook eggplant in batches until softened on each side.
Season eggplant with salt and pepper. Top with a sprinkling of Parmesan and mozzarella cheeses. Repeat layers. Sauce - eggplant - cheese. Bake 45 minutes at 350. Enjoy. The first vegetables that we picked from the garden this summer were cucumbers and tomatoes. A month or so after that, we started to harvest green beans and eggplant. Now I'm anxiously awaiting the ripening of the watermelon and carrots in the garden.
Ciao!
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