It was also a good day for eggplant - we picked a perfect New York Improved, the perfect Eggplant Parmesan variety. So, without further delay, here are some pictures....and then, a rather unusual recipe for MY version of (healthier) Eggplant Parmesan.
Below, top row, from left: Apple Green, Batu, Casper.
Next row- Casper, purple stem; Neon, New York Improved (which we ate tonight)
Next row - New York Improved purplish stem, Orient Express F2 with purple stem, Ripples
Next row - Rosita
First, make a good rich tomato sauce - we had a bag of roasted sauce in the freezer which we used tonight.
Now, get the eggplant and squash ready:
Slice an overgrown summer squash into 1/4 inch slices - at least 3 inches in diameter.
Peel a large ripe eggplant and cut into 1/4 inch slices.
For one recipe, we used enough of each to fit onto a 9X12 inch cookie sheet - one for each.
Beat an egg with 1/4 cup milk - have some seasoned bread crumbs ready. Dip the squash and eggplant slices into the egg/milk, then coast with crumbs - place on a greased cookie sheet, spray with olive oil. Bake at 400 degrees for 20 min, until crisp.
In a 9X12 inch brownie pan, cover the bottom with hot tomato sauce, then put the eggplant slices on top. Cover with 1/4 lb shredded Mozarella and some fresh grated Parmesan, then put the layer of the breaded squash slices. Cover with sauce, then 1/4 lb shredded mozarella and more grated parmesan.
Bake at 350 degrees for 30 min, until bubbly and the cheese is melted - put under the broiler for 2 minutes to brown.
Serve over the pasta of your choice, sauced with the tomato sauce.
This also freezes very well.....and you save all of the calories of the typical deep frying of the eggplant! We added squash tonight just to see how it would turn out, and it was great! (plus a really good use for those two squash that got too big)