The garden is almost gone. SIGH!!! We are still getting some eggplant, a few squash, plenty of tomatoes, and a cuke now and then. We can still enjoy some fresh squash casserole, and a cuke/tomato balsamic vinegar salad, but really enjoyed a new recipe the other night – Eggplant Parmesan. This is a really SIMPLE recipe. One of the easiest I have found. It was a great way to use some of our eggplant and some of that freshly made marinara sauce. The recipe is from a local restaurant which was published in our monthly hospital health magazine. So, thanks to Denise.
EGGPLANT PARMESAN

    1 eggplant (about 12 ounces)
    1/3 cup plain bread crumbs
    1 Tbl grated Parmesan
    1 tsp oregano
    2 Tbl AP flour
    2 egg whites lightly beaten
    1 cup prepared marinara sauce
    1/2 cupg shredded reduced fat mozzarella
    S and P to taste

Preheat oven to 350. Spray an 8x8x2 baking pan with non-stick spray. Set aside. Trim the ends from eggplant, slice crosswise into 1/2 inch thick slices. Set aside. In a pie plate, stir together the bread crumbs, Parmesan, and oregano. Dip the eggplant into the flour, then the egg whites, then coat with bread crumbs. Arrange the eggplant in the prepared pan. Bake for 20/25 minutes or until lightly brown. Remove from the oven and spoon marinara over each slice. Sprinkle each with mozzarella and bake for an additional 10 minutes. This makes several individual Parmesans. Much easier to serve than a pan of solid Parmesan.
I did make some small changes. You can use Italian Bread Crumbs, just leave out the oregano. I sliced mine a little thinner, not much, and found they were more tender than the 1/2 inch slices. You could also use shredded Parmesan instead of grated for more texture ( I would have this time if I had had some). I also used packaged egg whites.
Like I said….. easy!! And really, really good.

And…..

I never realized how easy it is to miss some of the veggies in the garden, but it is. Especially when the veggie is green – like a green zucchini. By the time I found it, it was HUGE! Too big to just cook, too many seeds. Only thing to do was SHRED, SHRED, SHRED. So I did!

Shred - Shred - Shred

Shred - Shred - Shred

Lots of muffins and breads in the future this winter when the veggies are all gone.

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