Eggplant Parmesan Anyone?
Last week the eggplant, squash, and zucchini were all ripe and ready to pick at the same at the same time. It is a rare day when nature blesses us with such beautiful vegetables all available for consumption at one time. For me it immediately sets the wheels in motion to try to figure out what to create with this manna from heaven. So here is what I came up with.
And by the way, that homemade tomato sauce used in the Parmesan was made from whole,skinned, San Marzanos from the garden also.
These dishes were very simple to make and were delicious. Not because of my culinary skills but because of the freshness of the veggies.
I started off grilling the eggplant and zucchini while to tomato sauce was simmering. Nothing fancy about the sauce except using shredded carrots to sweeten and lots of garlic and onions. Then layered the eggplant with fresh mozzarella on top followed by the sauce. Then a layer of zucchini with more cheese and sauce.
Lastly, I covered the top with freshly grated parmesan cheese and baked for 1 hour on 350. Pretty simple, huh?
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