Eggplant are easy to grow, look beautiful and usually reward you with a bountiful crop, but what to do with them, besides slicing and barbequing and using in pasta sauces, my favourite recipe is Eggplant Parmesan – adapted from the Moosewood Cookbook. For those of you growing Eggplants this year, as promised, here it is…
- 2 medium eggplants (about 7″ long)
- 3/4 cup milk – or more
- 2 cups wheat germ or bread crumbs
(I use the former)
- olive oil
- 1 can tomatoes – or fresh tomatoes from your garden
- 1 can tomato paste
- 1 onion, chopped
- 2 – 4 cloves garlic
- fresh or dried basil, thyme and oregano
- 1 lb mozzarella cheese
- ½ cup Parmesan cheese – amount flexible
- Preheat oven to 375*F. Lightly oil a baking tray and a 9 x 13″ pan.
- Cut the eggplants into rounds, ½” thick. Place the milk and wheat germ (bread crumbs) in separate shallow bowls. Dip each eggplant slice in the milk, moistening both sides, then coat it thoroughly with the wheat germ (bread crumbs). Spread the prepared slices on the baking tray and the pan and bake until tender (about 20 – 30 minutes). Remove from oven and pile them gently on the baking tray.
- While the eggplant are baking, make a tomato sauce by frying the chopped onion and garlic, then adding the can or fresh tomatoes, tomato paste and fresh or dried herbs. Let simmer until thickened and eggplants are baked.
- Without cleaning the 9 x 13″ pan, ladle half the tomato sauce into the bottom. Add a layer of eggplant slices (about half of them) and cover with half the mozzarella cheese. Repeat the layering and top with a mix of mozzarella and Parmesan cheese.
- Bake uncovered at 375*F for about 40 minutes or until heated through and bubbly around the edges. Serve hot or warm and be proud of your eggplants! (Can also be frozen.)