I love the farmer’s market downtown. I only started going this year, but its become one of the best parts of my Saturday. It’s not very big, of course, like everything else in Greenwood. There’s not really a lot of variety either, but that’s ok. 6 peppers for $2? Yep, I won’t complain about that. Poblano peppers, cayenne peppers, and banana peppers for $1.75 along with an awesome hour long conversation about starting a winter garden? Love it. This week, the highlight of my visit to the farmer’s market was eggplants. I got 3 eggplants for something in the neighborhood of $2. Fabulous.
So the plan for this eggplant? Eggplant parm first, and with the rest I’m thinking about veggie curry next week. Get excited. Unfortunately, after-school tutoring started this week, so my time after school is getting scarce. This recipe takes about an hour, an hour and a half, so it had to wait until today when I knew I’d have extra time. My roommate has been pretty excited all week about eggplant parm and she said this recipe definitely did not disappoint.
Ingredients:
1 large eggplant, peeled and thinly sliced
2 eggs, beaten
3 cups Italian seasoned bread crumbs
3cups tomato sauce, divided
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions:
1. Preheat over to 350 degrees.
2. 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.
3. In a 9×13 inch baking dish spread tomato sauce to cover the bottom. Place a layer of eggplant slices in the sauce.
4. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 35 minutes, or until golden brown.
Grocery Store Gourmet 