I have been super impressed with the output I am getting from my only eggplant. I have one black beauty plant and it has really gotten huge. I counted 14 fruits maturing on the plant, which to me seems like a lot. I harvested two eggplants tonight and made eggplant parmesan using this recipe. If anyone has any other good eggplant recipes, let me know. Looks like I will have enough to try it some different ways.
You can't see them all in this picture, but there are 14 fruits forming.
Here are the two that I harvested tonight.
Here is the eggplant parmesan dish I made using this recipe.
Ingredients
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
2 comments:
Thanks loads for that recipe..it looks easy and I have enough eggplants on the vines that need removing, now I have a really nice recipe for them...thanks again.
No problem Ginny. The only thing I do different from the recipe is I cook the eggplant 20 minutes, instead of 5 minutes on each side. I also sweat the eggplant with sea salt before cooking, just to be sure there is no bitterness.
You can also get by with only 2 eggplants even though the recipe calls for 3. Enjoy.
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