In the Box — CSA Week 17 {Eggplant Parmesan}

Purple, red, green — this week’s CSA box was gorgeous…


And the scent of the basil was to die for, and we got tons of it.  There were a lots of goodies this week, here is what it included…

Juliet Tomatoes
Sun Gold Tomatoes
Slicing Tomatoes
Eggplant
Broccoli
Green Pepper
Lettuce
Basil

I am so glad tomatoes are finally the highlight of the season, even if that means the end of summer is near.  While I was putting everything away I would help but nibble on a few Sun Golds.  We ate those straight up pretty quickly.  I oven dried the Juliet tomatoes, canned a few pints of salsa with the slicing tomatoes (along with some peppers from a friend’s garden and onions from previous weeks).  Classic pesto was the obvious use for the basil and eggplant Parmesan, well technically eggplant mozzarella, made for a delicious Sunday dinner.

In the Box — CSA Week 17 {Eggplant Parmesan}

Ingredients
  • Eggplants, sliced about 1/4 inch thick
  • whole wheat flour
  • milk
  • Italian seasoned bread crumbs
  • Tomato sauce
  • Parmesan or Mozzarella cheese, sliced thinly
Instructions
  1. Layer the eggplant in a colander, salt each layer generously. Let sit 30 minutes. Rinse and pat dry.
  2. On one large plate cover with flour and season with salt and pepper. Fill a shallow bowl with milk. Spread bread crumbs on another large plate.
  3. Lightly coat each eggplant slice in flour, dip in milk, and cover in bread crumbs.
  4. Heat oil in a skillet over medium-high heat. Cook each slice about 3-5 minutes each side, until browned. Set aside on cooling rack. Once cooled these can be placed in refrigerator or frozen on a cookie sheet then stored in a freezer bag or container.
  5. When ready to eat heat oven to 400 degrees and make/heat tomato sauce while waiting.
  6. Coat the baking pan with olive oil or cooking spray. Place fried slices in a single layer and top with mozzarella cheese. Bake until cheese is melted and browned.
  7. Cover a plate in warmed tomato sauce and top with baked eggplant Parmesan slices.

 

Serve with a fresh beautiful salad and enjoy. Delicious! We were so happy to enjoy this meal eating outside. The weather in Chicago has been picture perfect this last week and we savored the weather and the food.

I froze a lot of this, so I sure hope it defrosts OK. I look forward to trying it on a crusty warm Italian garlic bread as a sandwich. Yum, yum, sounds perfect for a cozy winter meal. But I can definitely wait for that weather!

 

Shared on Tasty Tuesdays

8 comments

    • Jacky Hackett says:

      Zucchini would work too, good suggestion. Eggplant in a new like for me, good thing becuase I have been getting alot of it this year. Hope you had a great vacation. Missed your updates!

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