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.
Leave a Reply.
Like my page on facebook.
Follow me on Instagram