A few days after the eggplant/zucchini casserole, the neighbors came for dinner and we served fried eggplant and zucchini that was coated the same as my July, 11 post for Eggplant Parmesan . After flipping, I topped them with sliced mozzarella, plated, sided with spaghetti, and topped with everything homemade sauce.
Some liked the eggplant and some preferred the zukes, but everyone thought both were delicious. Both veggies are still producing in the garden, so I feel another batch of ratatouille coming on.
Using a recipe from Bon Appetit, Bev made these nice little appetizers of procuitto, melon, mozzarella, and basil leaves with a drizzle olive oil/basil sauce.
I liked them with or without the sauce.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Tomato Tasting 2011
Two years ago: Stewed Okra And Tomatoes
7/27/12 meal date