The garden harvest is plentiful at this time of year, as we hurry to pick what we can before the frosts set in.
Tonight’s delicious dinner was based on Vicki’s “deconstructed” Eggplant Parmesan and Roasted Tomato Sauce.
I picked an armload of eggplants this morning, and since I had already made a big batch of the Roasted Tomato Sauce earlier this year and frozen it, I decided to try baking the eggplant the way she did.
I also made some fresh cheese today with my homemade kefir, which comes out very similar to ricotta in taste and texture.
For the Eggplant Parmesan, I took the baked eggplant slices, topped them with the kefir cheese, ladled on some of the roasted tomato sauce, then sprinkled grated Parmesan on the top. It came out great – so easy to throw together, and very delicious. Although I made everything from scratch, you could certainly just use some jarred marinara sauce instead, with some ricotta cheese, queso fresco, or mozzarella instead of the homemade cheese I used.
The cooked green beans (from Margene‘s garden) were dressed with a mixture of half olive oil and half lemon juice, with a sprinkling of salt. Very simple.
The Pontiff gave it two thumbs up. Whew.