Eggplant parmesan

Eggplant parmesan is a classic casserole dish in the United States. In this recipe, the bread crumbs used are Progresso Italian Style Bread Crumbs, and any seasoned or Italian flavored brand from the store will work.

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The oil used to fry and prepare the eggplant for the casserole is grapeseed oil. There are many other oils that have high smoke points depending on your budget.

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I am so thankful for our access to local, farm fresh produce in the Boston area. If you can’t make it to the farmer’s market, consider a local area CSA or pickup for great deals.

Visit localharvest.org to browse farmer’s market products via e-commerce, or find a local CSA membership program that you and your family or roommates can join.

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Eggplant Parmesan

August 16, 2015

Choose eggplants that have bright green stems and healthy, shiny skin for freshest taste. This dinner can easily be reheated and frozen for even more delicious leftovers anytime you need a quick, filling meal.

  • 45m
  • 45m
  • 1h 30m
  • 6 servings

Ingredients

  • 3 medium eggplants
  • 1 egg
  • 2 c milk
  • 1 tsp. salt
  • 3 c italian bread crumbs
  • 2 c grapeseed oil
  • chopped fresh basil leaves (garnish)
  • 1 jar italian tomato sauce
  • 1 c shredded parmesan cheese
  • 1 pkg mozzarella (sliced)
  • ground fresh black pepper to taste

Instructions

  1. Peel and slice eggplants into 3/4" sices. Beat egg and mix with milk and salt in a bowl for dipping. In another bowl, pour breadcrumbs.
  2. Dip each eggplant slice into the egg and milk mixture. Then, dip the slice into the breadcrumbs. Repeat this process for all eggplant slices and discard leftover milk, egg, and bread crumbs.
  3. Heat approximately 3 tablespoons oil in a cast iron skillet to medium. Once oil is hot, fill pan discs to fry. Flip after golden brown on each side. Set finished and fried eggplant slices on a plate or pan lined with paper towel for cooling.
  4. With completed fried eggplant, fill 9x13" pan with a bottom layer of tomato sauce, placing the eggplant on top in a single layer. Then, cover with tomato sauce again. Cover with half of parmesan cheese, and half of sliced mozzarella cheese. Place another layer of eggplant on top of the cheese layer, and cover that with tomato sauce. Repeat by covering with parmesan cheese, then the remaining sliced mozarella cheese.
  5. Cover with fresh ground pepper, and set to bake in a 350°F oven for 30-45 minutes, until bubbly. Garnish with fresh sliced basil to serve with a spatula.

June strawberries & sweet treats

June’s fruitful bounty is one of the sweetest of the summer thanks to 🍓 strawberry season.

This vanilla cake base is exceptionally easy to prepare. When this cake is combined with fresh fruit like these strawberries befor going in the oven, it becomes a perfect, well-balanced sweet treat.

What are your favorite fruits to bake when in season?

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This is the exact 9″ pie plate photographed in this recipe. It’s held up over many years of continual baking and serving.

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Continue reading June strawberries & sweet treats

Zucchini fritters with lemon garlic white sauce

Meat isn’t just expensive and unhealthy if eaten nightly; it can complex and challenging to prepare, too! An abundance of summer zucchini around this time of year means this recipe is referenced often. ☀️

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Add in spices to personalize these fritters or substitute scallions instead of onions depending on your preference. This same recipe can also be used for potato pancakes, too: just use grated potato instead of zucchini.

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No fritter is complete without a dipping sauce, and ? This zesty white sauce is the perfect accompaniment to any type of savory dish.

I used grapeseed oil to fry these fritters because it has a high smoke point. You can also easily use vegetable oil, peanut oil, or coconut oil depending on what you prefer.

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Zucchini Fritters Frying in a Pan

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Zucchini Fritters

June 22, 2015

Fritters can be made 30 minutes ahead; keep warm in a 200°F oven. Fritters can also be frozen and reheated at 350°F for 8 minutes for up to 1 month.

  • 25m
  • 15m
  • 40m
  • 4 pancakes each

Ingredients

  • 1/3 c grapeseed oil or vegetable oil
  • Freshly ground black pepper
  • 1 tbsp. cornstarch
  • 1 medium onion, diced
  • 3/4 c all-purpose flour
  • 1 large egg
  • 1/2 tsp. kosher salt plus more for seasoning
  • 1 1/2 lb zucchini (about 3 medium or 2 large), grated

Instructions

  1. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then press grated zucchini into edges of colander to expel remaining liquid.
  2. Place zucchini in a large bowl and gently mix in egg, flour, onions, and cornstarch. Season with salt and pepper.
  3. Heat oil in a large skillet over medium heat. Drop tablespoon fulls of zucchini mixture into skillet, flattening them as you go. As you scoop and place the mixture into the pan, be sure to keep the size of your fritters small so that they do not fall apart when you flip them. Smaller fritters are easier to store and re-heat in the oven later, too!
  4. Cook until golden and crisp, about 3 minutes per side.
  5. Transfer fritters to a paper towel-lined plate; season with salt. Serve with garlic lemon sour cream.

Nutrition

  • 4 people
  • 300
  • 4g

Garlic Lemon Sour Cream

June 22, 2015

This recipes makes a great white sauce for nearly any meat or savory vegetable dish.

  • 5m
  • 2 cups

Ingredients

  • 1 pinch dried dill
  • 2 tsp. salt
  • 1/2 lemon, juiced
  • 1 garlic clove, minced
  • 2 c sour cream

Instructions

  1. Mince or use a garlic press to combine garlic and sour cream.
  2. Squeeze juice from lemon, add salt and dried dill. Mix thoroughly and serve.