Tuesday, August 2, 2005

The latest bit of produce out of our garden is eggplant. I was thrilled at how big and purple they got. I kept saying "They look like REAL eggplants!"

We made them into a quick version of eggplant parmesean. We dipped the slices in egg then breadcrumbs, baked them with cheese and ate them with warmed up tomato sauce spooned on top.

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11 comments:

  1. Sunday AfternoonsAugust 3, 2005 at 12:06 AM

    Mmmm. Eggplant can be so good, but sometimes the skin is bitter. Have you encountered this before?

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  2. RachelAugust 3, 2005 at 7:47 AM

    yum!

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  3. KimAugust 3, 2005 at 10:46 AM

    I made something similar this weekend. I got the recipe from Everyday Food. Coat the eggplant w/ egg and breadcrumbs. Bake. Then cut a loaf of french bread in half the long way. Add some tomato sauce. Add the crispy eggplant and mozz. cheese on top. Bake a few minutes until the cheese is melty. My hubby even had some :)

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  4. nadineAugust 3, 2005 at 11:28 AM

    Mmm they look very good! i usually cut and fry them just like i would with french fries. Yummy :)

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  5. foodiechickieAugust 3, 2005 at 11:59 AM

    Too funny. I made some eggplant the other night with some of the tomatoes my mother in law gave us. Heh heh.

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  6. Marisa L. S.August 3, 2005 at 12:13 PM

    In response to the eggplant being bitter...try salting the eggplant before baking it for 20 minutes or so. THat should remove the bitterness. I usually don't do that, but I know you can. PS Now I'm in the mood for eggplant...I've been eating tons of zucchini!

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  7. AnonymousAugust 3, 2005 at 1:58 PM

    Ladies please!! Please let me share with you something from an old lady. It's an incredible way to enjoy eggplant, whatever the recipe. Slice the eggplant the day before you cook (I go for round wheels), single layer slices in a glass bowl, sprinkle with salt, add another layer, sprinkle salt, and so on until bowl is full. Then take another bowl, put on top and weigh down (I use a big rock), cover whole stack with kitchen towel and stick in fridge overnight. next day rinse off salt (there will be a ton of pressed out bitter yellow water at bottom of bowl), pat dry rinsed slices and proceed to cook them as you like. This old Italian method makes the eggplant almost sweet, flavorful, with zero bitterness. Yum! let me know how it works for you!

    Shelley Noble nobledesign@sbcglobal.net

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  8. chicaAugust 3, 2005 at 5:51 PM

    Those eggplants are pretty. Sounds tasty.

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  9. balikbayan_boxAugust 4, 2005 at 5:18 AM

    i love eggplants!

    Im gonna try this recipe.

    Thanks for sharing :)

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  10. JessicaAugust 4, 2005 at 7:52 AM

    Hooray for eggplants! I just posted about our first one of the season. They are yummy when they are fresh from the garden. You have very pretty ones.

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  11. NoelleAugust 8, 2005 at 10:52 AM

    We, too, have had great luck with eggplant this year. I slice them lengthwise then toss with olive oil, salt and pepper. Then throw on the grill until soft. When just about done, sandwich two slices with fresh mozzerella and let cook another minute or so until the cheese starts to melt. It is so good!

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