This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. Now Suzie and Charley follow in his footsteps. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees, berry bushes, chickens, and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.
Ah, the eggplants! I make one of my favorite recipes. You can do all sorts of modifications with this.
Eggplants Chorico sausage Minced garlic Salt Fresh herbs: basil, oregano or other to taste Fresh mozzarella cheese Tomatoes Grated mozzarella cheese Parmesan cheese
Line a cookie sheet with foil. Cut eggplants in one quarter inch slices and arrange closely on the sheet. Layer thin sliced chorico sausage (pre-cooked) on eggplant slice. Top each with a slice of fresh mozzarella cheese. Top with a fresh tomato slice. To each add garlic, salt and herbs. Top with some grated mozzarella cheese and a bit of Parmesan cheese.
Roast in a 400*F oven for about 15 min or until cheese is bubbly and browned.
I make this with and without meat. Different herbs. More or less cheese. Different cheeses. Spread the eggplants for little tapas. Closer for a dish more like eggplant Parmesan.
4 comments:
what do you make with eggplants?
Ah, the eggplants! I make one of my favorite recipes. You can do all sorts of modifications with this.
Eggplants
Chorico sausage
Minced garlic
Salt
Fresh herbs: basil, oregano or other to taste
Fresh mozzarella cheese
Tomatoes
Grated mozzarella cheese
Parmesan cheese
Line a cookie sheet with foil. Cut eggplants in one quarter inch slices and arrange closely on the sheet. Layer thin sliced chorico sausage (pre-cooked) on eggplant slice. Top each with a slice of fresh mozzarella cheese. Top with a fresh tomato slice. To each add garlic, salt and herbs. Top with some grated mozzarella cheese and a bit of Parmesan cheese.
Roast in a 400*F oven for about 15 min or until cheese is bubbly and browned.
I make this with and without meat. Different herbs. More or less cheese. Different cheeses. Spread the eggplants for little tapas. Closer for a dish more like eggplant Parmesan.
I forgot the most important thing! Drizzle the top with EVO extra V olive oil.
I just saw this, sorry. Thanks so much!
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