Eggplant Parmesan

Eggplant Parmesan

PREHEAT OVEN: 375* F
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
SERVINGS: 4

Recipe courtesy of Owls Hollow Farm.

Recipe courtesy of Owls Hollow Farm.

INGREDIENTS

  • 1 large eggplant
  • 1 jar organic tomato sauce
  • 1-2 cups Parmesan cheese
  • Salt and pepper to taste

DIRECTIONS

  • Pre-heat oven to 375 degrees. While oven is preheating, slice eggplant into 1/2 inch round slices and place on baking sheet. Sprinkle with salt and pepper and set aside.
  • Warm tomato sauce in a pan on stove.
  • Once oven is heated, roast eggplant for 15 minutes, turning once.
  • Take eggplant out of oven and spread tomato sauce on each slice.
  • Sprinkle with Parmesan cheese and return eggplant to oven.
  • Cook until cheese is browned.
  • Serve with a sprig of basil on top and enjoy!

Roasted Eggplant Salad with Smoked Almonds & Goat Cheese

Roasted Eggplant Salad with Smoked Almonds & Goat Cheese

PREHEAT OVEN TO 400*F
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
SERVINGS: 4

Recipe courtesy of The Kitchn

Recipe courtesy of The Kitchn

INGREDIENTS

  • 2 large fresh eggplants, about 2 pounds
  • Kosher salt
  • 1/3 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 large garlic cloves, roughly chopped
  • Juice of 1 lemon
  • 1 tablespoon soy sauce
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup smoked almonds, roughly chopped
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup finely chopped scallions

DIRECTIONS

  • Heat the oven to 400*F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
  • Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded  up on the eggplant and toss with the marinade.
  • Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400*F for 40 minutes, or until very tender and slightly browned. Stirring every 15 minutes. Remove from the oven and cool slightly.
  • Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
  • Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.
  • Enjoy!