Eggplant Parmesan

We picked our first two eggplant the other day – a small white one and a small black one and decided parmesan was the ticket – we love it but only make it when we have our own fresh eggplant.  We first sliced and salted them so they could give up some of their moisture while lying in the colander.  Next Bev dried them with paper towels and we used the same breading as on the fried green tomatoes for supper the other night.

I cooked them in a cast iron skillet in olive oil on the grill side burner and grilled some Italian sausage patties that Bev whipped up using Italian spices, fennel seed, and some ground pork I’d discovered in the freezer.

When the eggplant came out of the pan, I added some mozzarella cheese slices so it could begin melting and set it in the grill to stay warm.  Bev heated up some of our homemade marinara from the freezer, cooked up some linguini and we had this.





We added sauce to everything, grated on some parmesan and dug in.

I could only eat half the pasta and one sausage patty, but it was all delicious and I would happily serve this to you at our table.  The only bad part is there are blooms but no more fruit on the plants – I’m hopeful though and will have something to look forward to.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Blueberries, Maters, & Mayo

Larry