Fresh from the Garden Eggplant Parmesan @LucyBurdette #recipe

LUCY BURDETTE: We are lucky to be at the end of a solid garden season, mostly thanks to John. We still have a few eggplants, plus tomatoes, basil, peppers, beets, and green beans. 

And I have been lucky to find some amazing fresh mozzarella at our local farmers' market. Eggplant Parmesan was calling my name!

Ingredients

1 large jar spaghetti sauce of your choice (my current favor is Lucini spicy Tuscan)

One large eggplant 

One large onion

Two good-sized peppers

Handful of basil

Half a pound fresh mozzarella

Panko crumbs and a little milk, plus a sprinkle of oregano and some grated Parmesan

Peel the eggplant and slice it. Dip the slices into a shallow bowl of milk and then a plate containing the crumbs, some oregano, and some grated Parmesan. Place the slices on a cookie sheet covered with parchment paper. Bake at 350 until soft, 20 to 25 minutes.

Meanwhile, slice the onion and the peppers and sauté these until soft in a tablespoon or so olive oil.

Oil a 9 x 13“ glass pan. Layer the ingredients: tomato sauce, followed by eggplant, followed by sautéed vegetables, followed by cheese and a sprinkling of basil. Do this twice, and top the whole thing with the tomato sauce left.

Bake at 350 until bubbling. This serves four easily. We served this with baked beets on the side, but you also include a bit of pasta and green beans or a salad.

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 10, THE KEY LIME CRIME, is in stores and online everywhere.