I love being able to go to the garden and pick fresh veggies for dinner. Last nights menu was fried eggplant, sliced tomatoes with basil and cucumber salad.
Here is the recipe I used for the fried eggplant: One large eggplant, 3 eggs, 2 cups bread crumbs, salt and pepper, olive oil. Heat olive oil in large skillet over medium heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil, S&P. Fry about 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
And the cucumber salad is simple: thinly slice cucumbers in a bowl, add salt and pepper, and Rice Vinegar.
So good, so fresh, and so simple!