The garden is providing an abundance of eggplant, tomatoes, onions, beans, pumpkins, zucchinis and cucumbers.
This week I will make tomato kasundi and eggplant kasundi to use up some of the excess ( tastes yum too).
Today I made Chef Pasquale’s Eggplant Parmesan. It was easy and taste so good! (but only uses one eggplant) 🙂
Eggplant freshly picked.
The finished product- Eggplant Parmesan .
**See the video for the recipe or leave a comment requesting and I will post the list of ingredients and method.