Eggplant Parmesan

Usually, I make the eggplant marinara sauce.  Although it can be made with or without meat, I wanted meatless this time and decided parmesan was in order.  Peeling or not peeling is up to you - I use small eggplants and choose not to peel.

1 Small to Medium Eggplant
2 Large Eggs, Beaten
1 1/2 Cup Italian Breadcrumbs
1/4 Cup Olive Oil
3 Cups Marinara Sauce
1 Pkg Sliced Mozzarella (usually 10 to a pack)
1/3 Cup Parmesan

Slice eggplant into 1/4 inch pieces and place in a colander or on a cooling rack over a pan.  Salt generously and let stand 30 minutes.  Rinse and pat dry.

In a bowl, place beaten eggs.  In another bowl, mix breadcrumbs and parmesan.  Heat oil in a heavy skillet.  Dip eggplant into egg, dredge through breadcrumbs and place in pan.  Cook 2 minutes per side and drain on paper towels.

When all eggplant is cooked, heat oven to 350 degrees.  Coat the bottom of a baking pan with marinara sauce.  Arrange the eggplant in the bottom of the pan.  Top each with 1/2 to 1 slice of mozzarella and additional Parmesan, if desired.

Pour sauce over all.

Bake 20 to 25 minutes or until mixture is bubbly.

Fried Eggplant

Eggplant, coated in egg/pesto and breadcrumbs then fried equals a great lunch.

1 Small Eggplant
2 Large Eggs
2 Tbl Pesto
1/2 Cup Bread Crumbs
1/2 Tsp Pepper
2 Tsp Parmesan
1/2 Tsp Salt

Slice eggplant into 1/4 inch slices, set aside.

In a flat bowl, whisk together eggs and pesto, set aside.

In another flat bowl, stir together bread crumbs, pepper, Parmesan and salt. 

Put a medium skillet over medium heat, put 1/8 to 1/4 inch of oil in the pan. 

Dip eggplant in egg mixture then bread crumbs, drop in oil.  Cook about 2 minutes per side until eggplant is soft. Remove from oil and enjoy.

Sausage and Eggplant Sauce

I never had eggplant until we joined the CSA, so I have been experimenting with new ways to have it.  Hummus worked well, now I made an eggplant sauce.  One of the best things is that it is made in a slow cooker - I highly recommend a slow cooker liner.

16 ounces hot italian sausage

3 cups eggplant - peeled and cubed into 1 inch pieces

1/4 cup garlic, minced

3 lbs tomatoes - seeded, diced

14 ounce tomato sauce

6 ounces italian tomato paste

3/4 cup red wine

3 tbl dried italian herbs

Cook italian sausage in a large skillet until browned.  While cooking, add prepared eggplant to slow cooker.  When sausage is cooked, drain and transfer to a 5 to 6 quart slow cooker.  

Add garlic to sausage pan and cook for 1 to 2 minutes, add tomatoes.  Cook tomatoes until soft, process lightly with a stick blender.  Add remaining ingredients and stir then pour over sausage.

Cook on high heat setting for about 4 hours.

Roasted Eggplant Hummus

  Time for eggplant in our Central PA CSA.  Roasted Eggplant Hummus makes a nice light lunch - dip in carrots or crackers, even celery or pepper slices.

1 small eggplant (you will need about 12 ounces after peeling)

1/4 cup roasted tomato olive oil

1 - 3 tsp red pepper flakes

16 ounce can chickpeas

1/3 cup peanut butter

3 Tbl lemon juice

2 Tbl water

1/2 Tbl garlic, chopped

1 tsp ground cumin

3/4 tsp kosher salt

1/2 tsp black pepper

Heat oven to 350 degrees.  Peel eggplant and cut into rounds.  Brush with 2 tbl olive oil and place on a baking sheet on a sheet of non stick foil.  Sprinkle with red pepper flakes (more or less, to your liking of spice).  

Roast in oven for about 20 minutes until soft.

While roasting, put the remaining ingredients (including remaining olive oil) in the food processor.  When eggplant is done, add to the food processor and pulse until almost smooth.

Grilled Pork Chops and Vegetables

I found the beginning of this recipe in Women's Day Magazine, and you can find the original here.  I didn't want leftovers, so this is a dish for two, with other minor changes.  I am grateful that Women's day published tihs recipe the week I received my first CSA eggplant.  I used half of the eggplant in the vegetable mix and used the other half to make an eggplant dip.  I used a roasted tomato olive oil for additional flavor in the vegetables.

  2 Bone In Pork Chops                                            1 Small Zucchini, halved lengthwise

  1 Tsp Kosher salt                                                   1 Small Eggplant, Quartered

  1 Tsp Pepper                                                         2 Tbl olive oil

  1 Cup mini peppers (any color), halved                    2 Tbl store-bought pesto, plus more for serving

                                                                             -

Heat the grill to medium-high. Season the pork with 1/2 teaspoon each salt and pepper.

Brush the peppers, zucchini, and eggplant with the oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side.  Cut the grilled vegetables into 1 1/2-inch pieces and place in a large bowl. Add the pesto and toss to coat. 

Serve the pork with the vegetables and additional pesto, if desired.