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Warm Eggplant & Summer Squash Bruschetta

I love, love, LOVE bruschetta.  I normally go for the typical tomato, basil, mozzarella bruschetta.  This time I decided to go with a super chunky, ultra rustic, warm bruschetta to put atop my fresh loaf of Italian bread.

This is rich and full of flavor without being too heavy for a summer dish.

I think I used 90% of my CSA box with this recipe.  This was a total experiment that pleased me to no end.

This recipe makes quite a lot, so grab a big loaf of fresh bread, a handful of good friends, a beverage of your choice and ENJOY.

Supplies:

  • 1 large zucchini, roughly chopped
  • 1 yellow squash, roughly chopped
  • 1 medium sized egg plant, roughly chopped
  • 1 small can of diced tomatoes, juice and all
  • 3 fresh tomatoes, peeled and you guessed it, roughly chopped
  • 2 cloves of garlic, minced
  • 3/4 c red wine of your choice
  • 1 medium onion, diced
  • 1 handful fresh basil. I received some beautiful lemon basil in my box this week.
  • 2 tablespoons olive oil
  • S & P to taste
  • Fresh bread, toasted
  • Grated Parmesan, optional

In a large dutch oven sweat your diced onions in heated olive oil.  Sauté until translucent. Add garlic and sautee until fragrant.  You want to be able to smell the garlic, but be careful not to burn the garlic.

Once you are able to smell the garlic add the squash and egg plant.  Sauté until they start to get golden brown.

Add the wine, tomatoes and basil and let simmer for about 3o minutes; stirring often.You want the liquid to reduce by half. Salt and pepper to your taste.

The squash and eggplant will be soft and you will be left with this delectable sauce to sop up with your bread.

Top your toasted bread with some bruschetta and top with grated parm.

Side note:  If you can get lemon basil, I suggest you do so.  The aroma and flavor it gives this dish is out of this world. Sublime.  If you want a little heat, go ahead and add some crushed red pepper flakes or thai chilies.

 
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Posted by on August 12, 2010 in Uncategorized

 

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Eggplant Parmesan

I love eggplant, and HighCross Farm has been putting quality eggplants in their CSA boxes.  This week I decided to make eggplant parmesan.  If I can, I do try to make my dishes on the healthier side.  Instead of frying the eggplant, I decided to bake it instead.  This produced stellar results.  I used the roasted tomato sauce I made on Thursday and all I can say is…Yum!

What you will need:

  • 1 large eggplant sliced thin
  • 2 eggs beaten
  • Italian style bread crumbs
  • Tomato sauce (as much as you feel necessary.  Some like saucy Parmesans, some don’t)
  • 16 oz shredded mozzarella cheese
  • Parmesan cheese (I used up the rest of the wedge I had)
  • Fresh basil (or dried if you like)
  • Nonstick cooking spray
  • A preheated oven at 350

Dip the sliced eggplant into the beaten eggs then into the breadcrumbs, making sure the eggplant is covered completely.  place on a foil-lined baking sheet that has been sprayed with the nonstick cooking spray.  Bake at 350 for 5-10 minutes per side (depending how think you sliced your eggplant).

Put a ladle worth of sauce on the bottom of a large casserole dish.  Place a layer of baked eggplant over the sauce.


Cover the eggplant in cheese.  Now, you don’t have to OD on the cheese like I did. I like a lot of cheese in my parmesan so it’s all sorts of gooey inbetween the layers.

Sprinkle the basil on top of the cheese.  Then repeat with the sauce, eggplant, basil and cheese until cheese is your last layer.

Bake at 350 for 35-40 minutes.  And you will get this…

Inside…

This was fantastic and my apartment smelled divine.  Enjoy!

 
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Posted by on September 7, 2008 in basil, eggplant

 

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