We have been getting lots of eggplant from our farm share this summer. A few posts back I made a quick week night version of my beloved eggplant parmesan. Here is the real deal though! This was a joint effort between my Man-Friend and I. I took charge of the eggplant and he took over the sauce. He likes to start with a jarred sauce and kick it up with some fresh ingredients.
Fresh basil (from our CSA at Crystal Spring Farm in Brunswick, beautiful!), a jalapeño (yup you read that right!) some onion and fresh garlic, also from the farm, were added to the sauce.
Lightly dipped in an egg wash and italian seasoned bread crumbs, made with wheat bread! I do love the fried version but I baked in lieu of frying. Baked on 375* for about 15 minutes on each side. When the eggplant was good and crispy I stacked them in a casserole dish with shredded skim mozz. Layered with sauce and cheese and topped with a little fresh mozzarella for some extra cheesy goodness. Whole Wheat spaghetti and some farm fresh cukes complete the plate.
A little Vino too 🙂 Delish!