I know, eggplant parmesan has marinara sauce. That’s not what this is about. I get a 1/2 share of a CSA. It’s a local co-op of farms, and you sign up to get a weekly box of fruits and veggies (and other stuff, if you choose to purchase those shares). I get a 1/2 share, because I am single and the amount I get from that is more than enough.
Last week, we get eggplant, which is such an awesome one to get in season. They were on the small side, but I really wanted to make eggplant parmesan. Its a great dish, and I can container it for lunch for the week. I went on pinterest and found this great recipe.
I LOVE this recipe for so many reasons.
- It uses 1/2 panko and 1/2 traditional breadcrumbs, which creates a great mixture
- It calls for fresh mozzarella. This makes it sooooo much better than bagged shredded
- It recommends fresh parmesan
- It also calls for fresh basil
Because I worried about having enough eggplant, I had to find a way to “beef” it up. I realized I had gotten beefsteak tomatoes in the CSA too, and the recipe had instructions for breading and baking the eggplant on a sheet in the oven. It’s really similar to a baked version of a fried green tomato. Eureka! I did one sheet full of eggplant, and one sheet of tomatoes.
I also used an oven-roasted marinara that I had made prior, which was also full of CSA veggies. That recipe is here:
I didn’t have any tomato paste to add, and wished I had, after I tried it over pasta, but when I added it to this dish, it came out glorious. I add a quartered bell pepper and a quartered jalapeño pepper to the veggies I roast. I then add 1-2 cans of tomato paste when I throw everything in the processor.
I will forever make my eggplant parm this way.