Embrace Summer’s Bounty
Monday, July 29, 2019
Embrace Summer’s bounty of farm fresh vegetables, at farm markets!!
Do you like eggplant?
I found a recipe on-line, baked, But first, To get the bitterness out, I sliced the eggplant, sprinkle salt, let set for an hour, the water came out, blotted the eggplant with paper towels, discarded the liquid. Then mixed breadcrumbs with Parmesan cheese, garlic powder, paprika, Italian seasoning, dip the slices in melted butter 1st, then the breading mixture. Bake at 400 degrees 15 minutes. Yummy.
Later, after cooled, I put back onto baking pan with shredded Italian cheeses,( low-fat) and couple spoonfuls of pizza sauce or marinara sauce to each slice of eggplant,
Delicious, and without the frying!!