June 2, 2017|Annie Salness
Eggplant 12″x 12″x 1″, oil on cradled panel
I’m so glad that it’s Farmers Market season again—and planting time in our backyard garden, too. In honor of the sunshine and all the fresh local produce that’s on its way, I’d love to share a recipe from my 2017 Vegetables Calendar. The June recipe was submitted by Janet Ceciliani. Thanks, Janet!
Eggplant isn’t the most popular veggie for most people. We know it’s good for you—deep purple color, antioxidants, etc., but people shy away from its unusual texture. This recipe, which I found on Facebook last year, is a great way to disguise it for kids and grown kids alike! Remember, if it needs more disguising, just add more cheese!
3 medium zucchini 1 small/medium eggplant 1 pint cherry or grape tomatoes 1 Tbsp. extra virgin olive oil 4 large cloves garlic, minced 1/4 tsp. kosher salt 1/4 tsp. ground black pepper 2/3 cup freshly grated Parmesan cheese, divided 1/4 cup chopped fresh basil, divided 1/4 cup chopped fresh parsley, divided
Preheat oven to 350. Grease 1/2-quart casserole dish with olive oil.
Cut zucchini into half-inch cubes. Slice eggplants into rounds then cut into 3/4 inch pieces. Halve the tomatoes and add to the bowl along with the zucchini and eggplant. Drizzle the veggies with oil then add garlic, salt, and pepper and top with 1/3 cup of cheese. Lightly toss.
Transfer to the greased baking dish. Bake 25 minutes, cover with foil, and continue baking 10-20 additional minutes. Top with remaining cheese, basil, and parsley.