Summer is in full swing and I’m like a kid in a candy shop at the farmers’ market. One after another the stands at the market are brimming with baskets of squash, eggplants, corn, tomatoes, beans, berries, stone fruit and more. Just when I thought I couldn’t possibly carry one more thing I spied little wooden baskets filled with gorgeous cherry tomatoes in a shade of brown that reminded me of milk chocolate bon bons. I absolutely had to make a purchase and am thinking of using them in a tomato tarte tatin.
It’s easy to eat like a vegetarian at this time of year. Last night I looked around at the piles of vegetables on the counter and decided to make these eggplant stacks. You don’t really need a recipe, but I’ll tell you what I did.
First I sliced the eggplant into thick rounds, dipped them in an egg wash, then into bread crumbs and placed them on baking sheets that I coated with some olive oil. Into a 375 degree oven for about 10 minutes on each side and they were done.
I selected a few huge tomatoes that were a bordering on being over ripe, sliced them and put on another baking sheet, drizzled a little olive oil over them, sprinkled with salt, pepper, fresh thyme and slivers of garlic. I put them into the oven at the same time as the eggplants slices so that they were done together. I prepared these earlier in the afternoon and set them aside until dinner time.
When we were ready for dinner I went to the fridge to get some fresh mozzarella and saw some ricotta cheese so I decided to spread a little on each eggplant slice. Next came a few leaves of fresh basil, then the tomato slices and finally a little mozzarella. Since everything was already cooked I popped them into the oven for a about 15 minutes to warm them up and they were done. Perfect on their own, or as a side dish and great leftover, even cold right out of the fridge.
July 16, 2012 at 4:57 am
OK, those look pretty darn amazing. I’ll try to make those but I dont think I’ll get them to look anything like the pic!! Nice Blog!!
July 16, 2012 at 4:06 pm
Ross-they are simple to make and really tasty. I love eggplant!
July 16, 2012 at 5:23 am
These look so tasty and sound so simple to prepare…thanks for the idea
July 16, 2012 at 3:08 pm
Tea With Betty-I love eggplant!
July 16, 2012 at 12:01 pm
July 16, 2012 at 3:08 pm
Debra-it’s delicious and so easy too.
July 16, 2012 at 3:47 pm
Oh, this looks fantastic…and simple. That’s what summer is all about–delicious food that is simple to prepare.
July 16, 2012 at 4:09 pm
Yum! Love that combo of veggies. We are overflowing with fresh veggies now, and am loving the grill for keeping the heat out of the kitchen.
July 16, 2012 at 6:28 pm
Our Kitchen Inventions-isn’t summer just the best!
July 17, 2012 at 3:05 pm
I’m going to make this tonight. Went to the farm stand and got everything I need. I can’t wait!
July 17, 2012 at 6:33 pm
I saw your ingredients on facebook before I read your comment and I thought “how funny Kay Ann” is making eggplant too!
July 18, 2012 at 11:28 am
I love this style of eating Janie. Brava!