Delicious Eggplant Parmesan

Here is another delicious recipe for utilizing fresh veggies at the produce stand. The stands are loaded with eggplant right now, so it's the perfect time to make it.

This recipe is pretty basic but what makes a real difference is adding Provolone Cheese. For easier preparation, make the marinara sauce ahead of time.

Ingredients:

2 Medium Eggplant, peeled and sliced into 1/2 inch slices
1 Cup all-purpose Flour
4 Tablespoons Milk
Canola or vegetable oil for frying
Salt and pepper to taste
2-3 eggs, beaten
2 Cups or more Italian Style Bread Crumbs
1 Lb Provolone Cheese, shredded
Marinara Sauce

Preheat oven to 350

Directions:

Sprinkle eggplant slices with salt and place in a colander for 1 hour to draw out excess water.

Pat the slices dry with a paper towel. Place in a ziplock bag with flour to coat. Beat eggs and milk with a fork in bowl and season with salt and pepper. In another bowl have the breadcrumbs. Remove the eggplant from flour shaking off excess flour and add to egg/milk mixture then dredge in bread crumbs, patting down bread crumbs. Transfer to a dish and repeat until all eggplant is breaded.

In a large skillet pour in oil to a depth of about 1 inch. Heat oil over medium high heat. When oil is ready the eggplant will sizzle when added to the oil. Fry eggplant slices until golden brown, about 2-3 minutes per side, then drain on apper towel. Repeat until all are fried.

Cover the bottom of 9 X 13 pyrex or oven safe plate with a thin layer of sauce. Place a layer of eggplant on top of the sauce and sprinkle with provolone cheese. Contine to layer eggplant and cheese, not the sauce until all the eggplant is used. Cover the top with a generous protion of sauce, top with remaining cheese and bake for 45 minutes to an hour. If cheese starts to brown too much, cover with foil. Remove from oven and allow to cook for 10 minutes. Cut and serve with favorite pasta.

Chimpotta (Eggplant Appetizer)

With all the wonderful, fresh Jersey produce out, it's the perfect time to make this, trust me you won't be sorry. My mother-in-law Jerry prepares this all the time and it's one of my favorites. I love you mom, thanks for everything you do for us!

Serve as a vegetable or an appetizer with fresh semolina bread and watch it disappear!



Ingredients:

4 Jersey Cubinal Pepper, Cut up, Seeds removed
1 Jersey Large Eggplant, Cut into Cubes
3 Jersey Zucchini, Washed and Sliced
1 28 Oz can Italain Style San Marzano Whole Tomatoes in Juice, Mashed
5 Cloves Garlic, Chopped
1 Large Vidalia Onion, Chopped
1 Jersey Red Tomato, Chopped
Mild and Light Olive Oil
Salt and Pepper to taste

Directions:

In a large frying pan over medium high heat add enough olive oil to just cover bottom of pan. When oil is thoroughly heated add the chopped peppers and saute until peppers are tender. Season with salt and pepper. Pour into a large bowl and set aside.

To the frying pan adding more oil if necessary. Add the onion and zucchini and saute until tender again adding salt and pepper to taste. When tender add the zucchini and onions to the bowl with the peppers.

Back to the frying pan again adding more oil if necessary add the eggplant and Jersey tomato adding salt and pepper again to taste and saute until tender. Add to the bowl with other vegetables you set aside.

Wipe out frying pan with paper towel add a small amount of oil, enough to saute the garlic. Add garlic and saute for one minute. Add the can of San Marzano tomatoes, add salt and pepper to taste and simmer for 15 minutes.

Add the bowl of vegetables you set aside to the frying pan and simmer another 15 to 20 minutes, check for seasoning and serve!