Eggplant City!

The crows have been posting alot of eggplant recipes lately, but if they are all different then what's the harm? One problem I have with eggplant is that if I don't use it right away, it has a tendency to hide out in the back of my vegetable bin only to be discovered when it's way past its prime. A huge challenge to getting a produce delivery each week, or being part of a CSA is to make sure you use all of your veggies before they turn foul; there's nothing worse than throwing away brown and slimy string beans, asparagus, arugula, etc. that were once green and vibrant.

In an attempt to not repeat past mistakes, I decided to dig right into that eggplant (thank's Boston Organics!) and make one of my stand by recipes: Individual Eggplant Parms. I invited my friends over who just moved down here from Maine because I figured they needed a break from unpacking and have probably been eating out for the past week, so I wanted to treat them to a home-cooked meal. When I began prepping, I remembered that I made the same meal the last time I had these friends over for dinner and immediately felt discouraged. I knew they wouldn't mind but it's always nice to switch up meal plans when you have dinner guests, you don't them thinking you're only a one dish wonder! I sipped on a beer and weighed out my options and decided I would just jazz up the eggplant parm rather than brainstorm a whole new meal. I sliced the eggplant lengthwise to make long patties rather than my previous method of circular slices; and added some fresh asparagus.

Here's my new eggplant creation before it went back in oven:

Individual Eggplant Parm w/ Asparagus
1 eggplant
1 bunch of asparagus
1 can fire roasted tomatoes
2 eggs
Shredded Parm and Mozz
Breadcrumbs
Fresh basil leaves
Olive Oil, S&P

Preheat oven to 450
Peel* the eggplant and cut lengthwise into 1/4-1/2 in strips
salt eggplant slices on both sides and lay out on a cooling rack or strainer- after 10 minutes flip slices over to let the other side drain. After another 10 minutes pat slices dry with a paper towel. (This step is to draw some bitter liquid out of the eggplant but is completely optional if you don't mind the taste as is)
Crack two eggs in a shallow dish, whisk with a little water to thin out
Dip eggplant in egg, then breadcrumbs and place on a baking sheet and put into the oven
After 15 minutes flip the eggplant (make sure it is golden brown on the bottom side).
Toss asparagus spears with olive oil, salt and pepper
Once the other side has baked for 15 minutes take baking sheet out of oven and assemble the parms by laying 2-3 asparagus spears on the eggplant slices, top each with fresh basil, fire roasted tomatoes and cheese
Cover with aluminum foil and place back in the oven for 5 minutes.
*Peeling the eggplant is optional, I just find it easier to eat without the skin

This meal goes great with some crusty bread and a garden salad. I felt like swaying away from my normal balsamic dressing and made a yummy Dijon vinaigrette. I used a dijon jar that was almost empty and added a couple tablespoons of red wine vinegar, tablespoon of honey, salt, pepper, and a pinch of freshly chopped thyme. Put lid on and shake to get all of the leftover dijon off from the sides. Add extra virgin olive oil and give another shake and you're ready to dress your salad and have a easy container to keep your left over vinaigrette in!