Eggplant Parmesan

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) 🙂

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Eggplant a-la-natural

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Eggplant freshly picked.

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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.

2 thoughts on “Eggplant Parmesan

  1. Oh, that looks delicious, Carol! You’re having a great garden year and I’m happy for you. There’s such a difference isn’t there when it’s fresh from the garden.

    • Margot – I cannot keep up with the processing 🙂 Homegrown is the best. I am looking for an eggplant recipe where the slices are breaded and fried – with mozzarella cheese sandwiched in somehow….I think it is a traditional Italian recipe. Would love to know how to make this.

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