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.
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
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.
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.
Like my page on facebook.
Follow me on Instagram