It's that time of year again! Farmer's markets are in season and our garden is blooming and growing well. We're eating more fresh produce and local foods than ever and it's so delicious and wonderful.
The other week I made open faced eggplant parm sandwiches - which were tasty.
The how to:
Slice eggplant in to long slices and dip in egg white and bread crumbs. Place on a baking rack on a cookie sheet and spray with some Pam. Bake at 350 until until the eggplant is tender and the pieces are crispy.
Lay strips of the cooked eggplant on some fresh bread - we used our fresh sourdough. First we put some garlic scape pesto on the bread, then the eggplant pieces, then some fresh tomatoes, fresh mozzarella and some basil and cracked black pepper. DELICIOUS!
We dipped in some sauce on the side and enjoyed with some fresh garden zucchini. It was a wonderfully filling and delicious garden fresh meal!
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