turdacres


eggplant harvest dinner aka what to do with 1 pound of eggplant
August 24, 2010, 9:13 pm
Filed under: eggplant, recipe | Tags: ,

We have a couple of eggplant plants that survived the flea beetle attacks of the early season. Two of the plants in the garden were kind of overtaken by a rogue squash but the one I planted out by the garage enjoyed a nice sunny spot and no competition for the sun. This past week the doode noticed that our eggplant was ready to go.

Somehow I never seem to get around to cooking up eggplant. I just plant it. This happens with other veggies too. Like green beans. Sigh.

Anyhow, but in the spirit of compromise I said ok and cooked him up an eggplant parmesan. It was pretty stressful, what with our meager supply of eggplant, and also the huge expectation of a great dish. Last summer the doode decided that he liked eggplant parmesan after we had an amazing version on our vacation in Italy. It was pretty good. Not too cheesy but lots of olive oil and very thinly sliced eggplant.

Ok, so the pressure on, I turned to my trusty google. And after much comparing I decided to try it the the french way. Instead of frying the eggplant, you put the slices on a baking sheet in the oven on top of some olive oil. Then you turn it on at 375 and wait until it’s a bit soft.

Here’s the recipe.
Quick Eggplant Parmesan

1 lb japanese eggplants sliced and roasted in the oven until soft
2 japanese black trifele tomatoes chopped and cooked down in a pot until a bit saucy with a bit of salt and pepper
1 scallion chopped
Handful of basil leaves chopped with scissors
1 ball of fresh mozzarella sliced (about 4-6 oz)
1/4 cup shredded parmesan
Drizzle of good olive oil on top as per Jamie Oliver style (the doode insisted and ok, it was a good addition).

In a baking pan, lay the eggplant slices. Top with mozzarella basil parmesan green onion. Pour tomatoes over top. Bake in the oven at 350 until cheese melts about 15 minutes. Sprinkle a dash of olive oil across the top.
Serves two of us.

Guess what? It was FANTASTIC! Definitely the best eggplant I’ve ever made. It was easy fast and fresh tasting. And it did kind of recall that great dinner we had last year.