another blog from the garden

Their is an abundance of eggplant growing in Bryan and Bridget's garden, so I have become a little more aquainted with this (often) castoff member of the squash family. I've tried a few differnt recipes that included eggplant, but nothing is better than the eggplant parmesan recipe I got from Mrs. Theo. She also grows eggplant in her garden, so she has made this for us a few times, and it never fails to be a crowd pleaser.

Ingredients:

4 large eggplant

all-purpose flour

olive oil

a can/jar of stewed tomatoes

large jar of speghetti sauce (if you make your own, then you are doing way better than me)

2 cups shredded mozzerella cheese

parmesan cheese (to sprinkle if desired)

Directions:
1. Peal each eggplant and lay flat on a paper towel.

2. Salt and pepper both sides of the eggplant and let sit for 10 minutes.

3. Lightly flour each side of the eggplant and brown in olive oil in a large frying pan (it doesn't ke a lot of oil, just enough to lightly brown). Set aside.

4. Drain the stewed diced tomatoes to the speghetti sauce in a seperate bowl and set aside.

5. After all the eggplant have cooked, begin layering in a 9x13 inch casserole dish starting with eggplant, speghetti sauce, mozzerela cheese, sprinkled parmesan cheese (optional). Repeat.

6. Bake at 350 degrees for 30 minutes or until golden brown.

Finished Product!

Thank you, Mrs. Theo, for the awesome recipe. It turned out great, and Steven loved it!