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Eggplant

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Eggplant Sandwiches (Italian Food Forever)
3 Medium To Small Eggplants
1 Pound Mozzarella
2 Eggs
1 1/2 Cups Seasoned Bread Crumbs
Fresh Basil Leaves
Oil For Deep
Salt & Pepper

Cut the eggplants into round slices, about 1/4 inch thick. Cut the cheese into thin slices to match the size of the eggplant rounds. Beat the eggs, and place the breadcrumbs in a bowl. Take two equal sized slices of eggplant, and place a slice of cheese and a fresh basil leaf between them. Carefully dip the "sandwich" first into the egg dip, and then into the bread crumbs. Heat the oil in a large deep skillet about 1 inch deep. Cook the eggplant sandwiches until they are golden brown. Keep them warm in the oven, while you continue to cook the rest. Serve warm, or at room temperature.

Grilled Eggplant
Slice the eggplant into ½” thick slices across the round (optional to keep the peel on).  Coat with olive oil by either spraying or dipping.
Grill for 5-7 minutes per side.

Eggplant Meatless Lasagna
Courtesy of Sharon Thompson
Ingredients:
1 Eggplant, sliced ½” thick
Milk or eggwhites for dipping
2/3 cup cornmeal
1/3 cup sugar
Onions, chopped
Thyme leaves – fresh, dispersed
Tomato sauce – fresh or canned (8oz)
Provolone cheese (or mozzarella)
Directions
Dip eggplant slice into milk or eggwhites
And then dip into Ziploc bag that contains the cornmeal-sugar mix for coating
Fry the breaded eggplant in a thin layer of olive oil in a skillet. Layer the eggplant with onions and tomatoes, alternating rows.  Add thyme. Top with cheese
Bake 20-25 minutes at 375 F

 

 

Roasted Eggplant
1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease.

Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.

Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

 

4744 Bryan Station, Lexington, KY