We have been thoroughly enjoying the fresh, organic vegetables from our Prince George-Norwich Meadows Farm Summer CSA. As we get further into the growing season, our shares get bigger and bigger (and also heavier!). Last week’s share contained eggplant, squash, zucchini, cucumber, lettuce, green beans, basil and parsley (just to name a few). Brooke and Cassie, our amazing Summer interns, made a delicious Eggplant Parmesan dish (pictured above) using the eggplant, basil and parsley from our share last week. They winged it in the kitchen and came up with their own recipe. Time is of the essence in New York, so they used organic tomato sauce, but both recommend making your own if you have the time. We hope you try their recipe and change it up some to make it your own.

Eggplant Parmesan

2-3 medium size eggplants (from CSA)

Sea salt

1 organic free-range egg

1 tbsp water

½ cup breadcrumbs

Olive oil (for sprinkling)

1 jar of organic tomato sauce

Basil (from CSA)

Parsley (from CSA)

Shredded Parmesan cheese (organic)

Shredded Mozzarella cheese (organic)

Preheat oven to 400°.

Cut eggplants into ½ thick slices. Sprinkle sea salt on both sides of the slices and allow them to sit for 30 minutes in a colander in the sink so that the eggplants “sweat” and release any excess moisture (you will be surprised at how much moisture actually comes out). Then rinse thoroughly under running water and pat dry with a paper towel.

Place ½ cup of breadcrumbs into a bowl (add more as you go along if needed). In a separate bowl, whisk 1 egg and 1 tbsp of water. Take the eggplant slices and first dip them in the egg mixture then into the breadcrumbs. Place on a greased cookie sheet and sprinkle olive oil on top of slices. Let cook for 20-30 minutes or until golden brown.

Turn oven down to 350°.

In a glass baking dish put a thin layer of tomato sauce then layer eggplant, tomato sauce, basil and parsley, and both cheeses. Use more or less of each ingredient according to what you like. Cook for 20-30 minutes (or until cheese is fully melted and browned on top).

Bon appetite!