Gone To The Beach: 09.24.2015

Thursday, September 24, 2015

Apples and Eggplants

Hi guys! Every week the farmers market has new produce to inspire our taste buds.

Aren't these little dark green pumpkins cute?

I think they're actually squash, I must find out what kind and how to cook them.

The apple harvest has begun. I love the names of all the varieties---Macoun, Ginger Crisp, Ginger Gold, Jonathan, Winesap, Delicious, Granny Smith, and many more. I think no other fruit or veg is marketed by name like apples are.

Here, tiny pink cheeked Gala apples, paired with a cheddar-like cheese with a beer and wood ash rind. Lovely autumn snack, especially later in the season with a cup of tea.

Something for the weekend, especially if you have a few friends over to watch the Super Moon rise on Sunday. [Be sure to go out later to see the eclipse too!]

The little Japanese eggplants were so enticing. My blog friend Cathy mentioned making this dish and it reminded me that my mom made these little roasted eggplants rounds also, back in Illinois when my dad grew eggplants.

This past week in honor of Autumn's arrival I made a huge casserole of marinara [plain tomato] sauce, with meatballs. Oh, that was delish! I had more sauce than meatballs so I froze the extra, but saved some sauce out for my eggplant roundels.

Peel, slice , salt, rinse the eggplants. Any size eggplant is fine. Pat dry.

Roast on a cooky sheet that has been brushed with olive oil, til soft with crispy edges, turning once.

Try not to scorch them as I did!

[400* for 25 minutes?]
Drain the oil from the eggplant by setting the roasted circles on a plate with paper towels. In a large Pyrex dish, or back on the cooky sheet, set the eggplant putting a single layer. Top each round with some tomato sauce, a sliver of mozzarella, and a sprig of fresh basil.

You can set this aside for a hour or so until you're ready to serve. Place in 350* oven til the mozzarella is hot and bubbly. Serve right away maybe with forks and lots of napkins.
The taste is just like eggplant parm but much lighter and much less work. Enjoy!