| What's in Season? Eggplant! |
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| Eggplant! |
Eggplant at Alewives Brook Farm & W.H. Jordan Farm
What's Fresh
by Annie Upton
Eggplant is a Fruit. The plant originated in India and is known there as
Solanum Melongena, but is referred to in Italy as Melanzane, in France
as Aubergine and the United States as Egg-plant, due some varieties’
egg-like shape. Read more...
What's Fresh
by Annie Upton
Eggplant is a Fruit. The plant originated in India and is known there as
Solanum Melongena, but is referred to in Italy as Melanzane, in France
as Aubergine and the United States as Egg-plant, due some varieties’
egg-like shape. Read more...
Eggplant Parmigiana (Adapted from Molto Italiano, by Mario Batali, Harper Collins, 2005. Serves 2-4
½ cup extra-virgin olive oil
2 pounds eggplant
salt and freshly ground pepper
3 cups tomato sauce
1 bunch basil leaves, cut into chiffonade
1 pound fresh mozzarella, cut into 12 ¼” slices
1/2 cup of freshly grated parmigiano reggiano
¼ cup lightly toasted breadcrumbs
Preheat the oven to 450 degrees. Oil a baking sheet with olive oil.
Cut eggplants into 12 slices. Lightly season each disc with salt and pepper, and place on the oiled sheet.
Bake for 10-12 minutes, until deep brown on top. Transfer to a large plate or a platter and let cool. Lower
the oven temperature to 350 degrees.
Arrange the 4 largest eggplant disks in a 9-by12-inch baking pan, spacing them evenly. Spread ¼ cup of the
tomato sauce over each disk, and sprinkle each with 1 teaspoon parmigiano reggiano. Top with 4 more slices
of eggplant and repeat the layering with the cheeses, tomato sauce, and basil, then repeat again, using all the
remaining basil and parmigiano, to make 4 medallions. Sprinkle the toasted bead crumbs over the top.
Bake uncovered for 20 minutes, or until the cheese is melted and tops are lightly browned. Serve hot, warm
or at room temperature.
½ cup extra-virgin olive oil
2 pounds eggplant
salt and freshly ground pepper
3 cups tomato sauce
1 bunch basil leaves, cut into chiffonade
1 pound fresh mozzarella, cut into 12 ¼” slices
1/2 cup of freshly grated parmigiano reggiano
¼ cup lightly toasted breadcrumbs
Preheat the oven to 450 degrees. Oil a baking sheet with olive oil.
Cut eggplants into 12 slices. Lightly season each disc with salt and pepper, and place on the oiled sheet.
Bake for 10-12 minutes, until deep brown on top. Transfer to a large plate or a platter and let cool. Lower
the oven temperature to 350 degrees.
Arrange the 4 largest eggplant disks in a 9-by12-inch baking pan, spacing them evenly. Spread ¼ cup of the
tomato sauce over each disk, and sprinkle each with 1 teaspoon parmigiano reggiano. Top with 4 more slices
of eggplant and repeat the layering with the cheeses, tomato sauce, and basil, then repeat again, using all the
remaining basil and parmigiano, to make 4 medallions. Sprinkle the toasted bead crumbs over the top.
Bake uncovered for 20 minutes, or until the cheese is melted and tops are lightly browned. Serve hot, warm
or at room temperature.
| Cape Farm Alliance Ensuring Cape Elizabeth's Farming Future |
| Peas |
| Lettuce |
| Strawberries July |
| Parsnips April |
| Asparagus May |
| Rhubarb June |
| Spinach June |
| Squash |
