Delicious Eggplant Gratin

I picked another eggplant from the garden yesterday, a few more tomatoes, and some fresh basil. This is an eggplant gratin recipe.  We loved it!  

Eggplant Gratin 

2 Tbs. pine nuts, toasted
2 cloves garlic chopped
1/2 C grated Parmesan cheese
1 C chopped fresh basil
1 tsp. lemon juice
S&P
1 large eggplant, sliced lengthwise into 1/4" slices, salted and drained, and patted dry
olive oil
6 plum tomatoes (I used tomatoes from the garden)
2 balls fresh mozzarella, thinly sliced  (I used shredded)

To make pesto, puree in a blender pine nuts, garlic, Parmesan, basil, lemon juice and a bit of olive oil.  Season with salt and pepper.

Heat ~2 Tbs. olive oil in a large sauté pan over medium heat.  Brown eggplant slices on both sides, 3 to 4 minutes per side, and drain.

Grease a 2-quart baking dish with olive oil.  Arrange half the eggplant in the bottom, top with half of the tomato slices, then spread with half of the pesto and mozzarella slices.  Repeat

Bake 400 degrees 30 to 35 minutes.

SO good!

Bon Appetit!  

Fried eggplant for dinner, and other veggies from the garden

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.  

I sliced up some juicy tomatoes and sprinkled with fresh basil.  

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!