Saturday, October 18, 2008

Celebrate the eggplant in the garden!

My friend, Mary Silva, took home fresh eggplants from my garden with joy. And as a result she invented this recipe. It's delicious.
2 medium sized eggplants (peeled and sliced approximately 1/4" thick)
3 whole ripe tomatoes thinly sliced
3 teaspoons Watkins Parsley
3 teaspoons Watkins Thyme
3 teaspoons Watkins Seasoning Salt
2 cups Italian flavored bread crumbs
3 teaspoons Watkins Garlic Granules
Grind Watkins Black Tellicherry Peppercorns to taste.
Grated Parmesan Cheese
Watkins Cooking Spray
Preheat oven to 350 degrees F
Spray 12-inch square baking dish well.
Organize sliced eggplant on bottom of pan, then alternate with sliced tomatoes, bread crumbs, sauce, seasonings and Parmesan Cheese. When all assembled top with thin layer of bread crumbs and cheese. Dot with pieces of butter throughout layers and on top. Bake 45-50 minutes covered, then 10 more minutes uncovered. (You can use Swiss or Mozzarella Cheese if preferred)
Eat it when it's warm with pasta or as a side vegetable dish.
Mary Silva, Watkins Associate #381330

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