Eggplant Mozzaella Tower

imageI never knew what to do with eggplant. Even the name sounded weird to me. “EGG”plant? Is it supposed to taste like eggs? is it going to be the texture of eggs? just yuck! Little did I know, when I went on a Caribbean cruise the chef made this dish that just made your taste buds sing! When I asked the server what was in the dish he told me eggplant. I was in total disbelief. This heavenly piece of art before me was EGGPLANT!?! After that I was hooked, I had to have that recipe. Now I am sharing it with you.

What you will need:

  1. Marinara sauce
  • 2 Tablespoons extra virgin olive oil
  • 1 onion
  • 1 clove garlic, chopped
  • 6 ripe tomatoes, peeled, seeded and diced
  • 1/2 teaspoon fresh chopped bail
  • salt and freshly ground black pepper
  1. Eggplants
  • 2-3 medium eggplant, cut into 1/2 inch thick slices
  • salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup bread crumb
  • 1 cup vegetable oil
  • 4 tomatoes sliced 1/2 in thick
  • 1 cup shredded mozzarella
  • 1/2 cup balsamic vinegar

Preheat oven to 350 degrees

For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 minutes or until translucent. Add garlic and sauté, stirring continually. Do not brown. Add tomatoes and herbs and season with salt and pepper. cover and let simmer for about 10 minutes. set aside.

season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. next dip each slice in egg, then in the bread crumbs. set aside

*culinary note*

Most eggplants produce a bitter-tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for 1 hour. Afterwards, rinse the slices under cold water, gently squeezing out the moisture. Pressing on the slices also collapses the eggplant’s air pockets, reducing the absorption of oil during frying.

In a large skillet heat vegetable oil over high heat until very hot.Sauté eggplant one slice at a time until golden brown.

Place each cooked slice on a baking sheet. top each with a tomato slice and sprinkle with mozzarella. bake for about 10 minutes, until golden brown and cheese is melted.

In a small saucepan, simmer vinegar until its reduced by about 2/3 and reaches syrup consistency. set aside to cool.

To serve, stack three eggplant/tomato slices on each plate. garnish with basil. spoon marinara around eggplant tower and drizzle with balsamic reduction.

Serves 6

Week One of Fall Shares

And we begin!  Yup, no rest for the weary.  Fall shares are a ten week share consisting of great fall crops like pumpkins, winter squash, hearty greens, turnips, leeks, persimmons, apples, peanuts, pistachios and other robust crops.  This is our favorite!  Maybe because the temperatures are cooler and crops are a little more of a “for sure” thing, or we feel like cooking, or maybe it’s just the wonderful fall harvests!  Whatever it is, we love it!

Our first week we will have butternut squash, micro greens, beets, tomatoes, green onions, red onions, eggplant, okra, arugula, cherry tomatoes, and sweet peppers.  Don’t forget to mark your calender, and bring a basket for pick up on September 3rd!

Week Twelve of Summer Shares

Twelve weeks has sadly come to an end today of our summer shares.  Thanks to everyone for picking up on time, returning baskets and boxes and just being great share holders!

Our last basket for summer shares has plenty of tomatoes to make a great batch of salsa.  Along with hot peppers, jalapenos, bell pepper, plenty of garlic, cipollini onions (these are small onions), grapes, small loose head of lettuce, herb, cucumber, squash and other mix of veggies.  Almonds once again, and be sure to get the hull off asap, due to the humidity!

For those that are signed up for our fall shares, we begin next week, September 3rd.

Thanks again everyone!