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Recipes
Peter and I believe the best food is the freshest food. We serve organic vegetables from Peter's garden and cook with in-season organic produce all year round. Our buffet meals, prepared in our open kitchen, are healthy, delicious, and plentiful to welcome guests "home" after an active day.Crisp Eggplant
I love eggplant in almost any form. Guests who claim they don’t like eggplant, love this. It’s quick, easy, and bakes while you finish the rest of the meal. Serves 6
Ingredient List:
2 large firm eggplant
1/4 cup olive oil
2 cups bread crumbs with garlic
2 well beaten eggs with salt and pepper
• Toast sliced bread in 300 degree oven until crisp and dry
• Peel 6 cloves garlic and place in the Cuisinart
• Process garlic, add bread slices. Process until finely ground.
• Slice eggplant into 1/2inch slices. Peel slices. Salt each one and place slices on paper towels, covering with more paper towels
• Remove paper towels and brush each slice on both sides liberally with olive oil
• Use two bowls, one for the egg mixture and one for the bread crumbs. Dip the eggplant slices first in the egg mixture and then in the bread crumb mixture. Cover all the sides.
• Place coated eggplant slices on a greased cookie sheet.
• Bake at 375 degrees for thirty to forty minutes, turning once midway with a spatula
• Serve with pesto sauce or tomato sauce and parmesean cheeseThis eggplant is light, crisp and totally delightful.
