Growing up in Central Texas we always had a garden. I loved as a child helping my grandmother tend to the vegetables. Early in my adult life I was transplanted to Arkansas, bringing my love of animals and gardening with me. For the next few years I planted a small vegetable garden. As my life got busy and I quit planting a garden. I would plant a few pots of tomatoes and think next year will have a garden. ??This year my husband (aka The Big Man), built several planter boxes so that I could plant a raised garden.
I planted tomatoes, green peppers, jalapenos, eggplant, squash and sunflowers. It felt great to dig in the dirt and watch the tiny little plants blossom and provide fresh veggies.
Eggplant is one of my favorite vegetables. My little raised bed garden did a great job of providing me with Eggplant and tomatoes, both are ingredients in a Simple Eggplant Parmesan recipe that is one of my favorite dishes.
Coming home late from work, I would have a a slice of this dish and a glass of wine. This was a great way to end a full day of work.
Ingredients
- 1/2 cup panko bread crumbs
- • 1 cup Shredded Parmesan Cheese, divided
- 1 eggplant (1-1/2 lb.), cut into 1/4-inch-thick slices
- 4 ounces (1/2 of 8-oz. pkg.) low-fat cream cheese
- 3/4 cup milk
- 3 cloves garlic, minced
- 6 Tablespoons chopped fresh basil, divided
- 16 Slim Cut Mozzarella Cheese Slices
- 1 large tomato, sliced.
Instructions
- Preheat oven to 400°F.
- Cover 2 baking sheets with parchment.
- Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use.
- Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice.
- Place on prepared baking sheet. Repeat with remaining eggplant slices.
- Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
- Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
- Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray.
- Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
- Bake 25 min. or until heated through.
- Sprinkle with remaining basil
Connie is a 50-something wife, mother, Nana, doggie mom, vegetarian, living in the small community of Blytheville, AR. located in the far
Northeast corner of the State. She shares a home with her husband aka The Big Man, 14 rescue dogs and 10 chickens. Collectively they have five adult near-perfect children and five perfect grandboys and 5 awesome granddogs. Connie is a family nurse practitioner and manages a free health clinic (Great River Charitable Clinic). She and the Big Man also own and operate Bed and Biscuit Boarding. Connie is an active member of the Blytheville Humane Society. Her lbog Scrapbook Wife chronicles her journey to live a balance simple life making her little corner of the world a better place to live.
Thanks for a great-sounding new recipe for eggplant! I notice you do not recommend salting and draining the eggplant. Any enlightenment on when to (and not to) do that? Thanks!