Ok, I get to brag a little here. The garden at the Red House has managed to produce a record number of squash (both green and yellow), red onions, leeks, cucumbers and absolutely gorgeous eggplant.
The Bounty of the Garden
The eggplant threw me only because it was so perfect that I decided I needed to pick it right away and cook it before the deer got to it.
- Gorgeous Eggplant
Since I obviously wasn’t going to be able to make an eggplant parm on the grill, I decided if I sliced the eggplant really thin and layered it in the loaf pan that fit in the toaster oven, I might be able to pull this off!
So, I did just that, sauteing each slice, then topping it with ricotta cheese and basil from the garden with just a hint of tomato sauce in between each layer. I baked it for at least an hour and actually let it sit for a day in the fridge to “settle,” and then briefly warmed it up again the next day.
Perfect Eggplant Parm
The flavors came together perfectly and best of all the eggplant was fresh, the basil oozed flavor, and the cheese remained intact.
Since I discovered I have an abundance of red onions, cucumbers and celery, too, my next project will be a late summer gazpacho soup. Or better yet, perhaps a pitcher Bloody Mary’s (using Tito’s vodka, of course) with cucumber and/or celery stick garnishes.
Red Onion, Cucumber, Celery Leaves