SEPTEMBER 1, 2009
Here are the results of my latest petty theft of their great side dishes: Eggplant Stacks.
I picked one of my two ripe eggplants in the garden, peeled and sliced it, then oven-fried the slices in butter after breading them with Italian-seasoned breadcrumbs.
The rest was super-easy: slice fresh mozzarella (from Meister's), layer with eggplant and fresh basil from the garden, serve. The bright magenta you see on the right is from a few slices of a home-grown beet steamed then added in to spice things up.
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