Eggplant Parmesan with Smoked Mozzarella

We’ve been trying to practice what we’ve learned from watching Food, Inc., a few weeks ago and have been trying to buy local things.  So we’ve been dedicating our Saturday mornings to buying produce from our local farmer’s market.  We have two farmer’s markets on Saturday mornings… one downtown and one in the more posh side of town.  The problem with the latter is how ridiculously expensive the items are.  I might as well go to Whole Foods if I want to pay that kind of price.  And the thing is that it’s not even organic.  I think people are paying more for the location, and the idea of buying from a farmer’s market.  There are also too many stands that only sell chocolate, coffee, pastries, and honey.  Now, don’t get me wrong, there isn’t anything wrong with that.  In fact, it’s great to be able to purchase those items, but what I want are more produce stands!!  Because in the end, I still end up at a grocery store to finish off my grocery list.  It’s also too overcrowded.  People bumping into you without saying “excuse me.”  People pushing you aside to grab the plentiful squash that you are picking through.  Large crowds irritate me.

So we found a downtown farmer’s market that has really, really fresh produce for way lot less.  The stands offer a large variety of produce.  And it isn’t too crowded.  It’s FABULOUS!  We walked away with 3 pounds of tomatoes, 3 pounds of apricots, a flat of strawberries, 4 large bunches of spinach, 2 pounds of squash, 6 lemons, 6 limes, 3 green chiles, 4 pounds of small cucumbers, 1 ginger root, 4 large eggplants, and 1 pound of sugar peas for $20.  Yes.  That’s a good deal.  And the only thing that I needed from my grocery list that I couldn’t purchase at the farmer’s market was cumin seeds, and green onion.  That made me happy.

Eggplant Parmesan with Smoked Mozzarella

1 large eggplant
1 1/2 cups flour
1 egg
2 tablespoons water
1 teaspoon salt
3 cups panko
1/2 cup parmesan cheese, grated
8 ounces fresh smoked mozzarella cheese, sliced
6 cups homemade marinara sauce
Fresh basil leaves

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

Slice the eggplant horizontally into 8 thick slices. Sprinkle a little a salt onto both sides of the eggplant slices. Place it on a rack over a baking sheet to draw out excess water, about 30 minutes. Rinse eggplants, and pat dry with a paper towel. Set aside.

Place flour and one teaspoon of salt on a shallow plate, and combine well. In another shallow plate, pour the panko onto it.

In a separate shallow dish, whisk together the egg and water.

Take one eggplant slice and lightly dredge each side in flour. Next dip it in the egg, and then to the panko. Generously coat the eggplant with panko. Place panko’ed eggplant onto baking sheet. Repeat for the remaining seven slices of the eggplant.

Place baking sheet into the oven and bake for about 6 to 8 minutes, until the panko has turned golden to golden brown and the eggplant is soft. Flip onto the other side, and repeat the same baking process. Turn the broiler on, and remove the baking sheet from the oven. Sprinkle each slice with parmesan cheese and top with sliced smoked mozzarella, and place it back into the oven. Allow the cheese the melt and brown a bit before removing from oven, about 2 minutes. Pay close attention to the eggplant and cheese so that it doesn’t burn. Remove from oven.

Ladle 1/3 cup of your favorite marinara sauce onto a small plate. Place one slice of eggplant on top of the marinara sauce, then spoon a little marinara sauce over it. Repeat with a second layer of sliced eggplant, and spoon over a little marinara sauce. Top with fresh basil leaves. Repeat entire process with the rest of the sliced eggplant.

Makes 4 servings.

Caprese Bruschetta

caprese, caprese salad, caprese bruschetta, bruschetta

We love basil.  We love bread.  We love mozzarella.  We love garlic.  We love tomatoes.  We love all these ingredients combined into one little morsel of love.  We love a lot.

What do you love?

Caprese Bruschetta

One loaf of crusty Italian or French bread
10 fresh basil leaves, chopped
6 ripe roma tomatoes, seeded
2 cloves garlic, finely minced
8 bocconcini (mini mozzarella balls), cut into 1/4 inch cubes
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive, plus extra for brushing bread
Salt and pepper, to taste

Preheat oven to 450 degrees F. Position rack to the center of the oven.

Cut the tomatoes into 1/2-inch dices, and the bocconcini into 1/4-inch cubes. Place the tomatoes and mozzarella in a bowl, and mix in the finely minced garlic, dried oregano, balsamic vinegar, and olive oil. Mix well, and then adjust seasoning with salt and pepper to your liking. Lastly, toss in the chopped basil and incorporate into the tomato mixture.

Slice the bread diagonally into about 1/2-inch thick slices. Brush each slice of bread with extra virgin olive oil. Place the bread on a baking sheet and bake for about 5-6 minutes, or until the bread begins to toast.

Arrange the bread on a serving platter, oil side up. Spoon tomato mixture onto each slice of bread. The bread will get soggy, so this must be served and eaten immediately. Conversely, you can also have the guests spoon the tomato mixture if they desire to do so at their time and convenience, and to their liking.

Makes 12 slices of bruschetta.

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