In the Kitchen with Eliot

B - Eliot (3)

Reviewer: Eliot Trowbridge

Eliot is a good person to have on our team, he works hard, has a crispy sense of humor, and likes to stir the pot – it is never dull at work. But these aren’t even the real reasons we like him. Eliot likes to cook and bake, and he likes to share, and we all like to eat. His banana bread is perfectly balanced, but, since this is one of the best eggplant summers ever, it is his eggplant recipe we are going to share today. Eli baked a whole tray of it, and because we are greedy piggies, we ate the whole thing. But not before I took a photograph ūüėČ

Ingredients
2 medium or 1 large eggplant
Maine Grains flour
Feather Brook Farm eggs, lightly scrambled
panko breadcrumbs
olive oil – or for a local option, Full Sun canola oil, non-GMO
2  8oz balls of mozzarella from Narragansett Creamery, sliced thin or grated

Sauce
2 large jars stewed tomatoes
6 cloves garlic, minced
canola oil
(to save time, you can also use two large jars of Poblano Pasta Sauce instead of making it from scratch)

Making the Sauce
Heat a little oil on medium heat in a large pot
Add minced garlic and cook until fragrant, 30 seconds or so
Add stewed tomatoes, stir and bring to a boil
Lower heat to simmer

For the Eggplant Parm
Preheat oven to 350 degrees
Slice eggplant into 1/2 inch rounds
Prepare 3 separate bowls for flour, eggs, and breadcrumbs
Heat oil on medium/high in a large skillet – use enough oil so that the eggplant will be at least half submerged during cooking
One at a time, cover each slice of eggplant first with flour, then egg, and breadcrumbs
Fry eggplant until golden brown on both sides and drain cooked slices on paper towel
Using a 9×13 baking pan, spread a light layer of sauce on the bottom
Place eggplant in a single layer over the sauce, cutting pieces if necessary
Cover with a light layer of sauce
Layer sliced or grated cheese
Add another layer of eggplant, sauce, and mozzarella, then bake for 30 minutes or until top is golden brown

Eli Eggplant Serving

Serve with salad, and, if you are not at work packing customers veggie baskets, a bottle of Chianti or Pinot Noir.

This dish is even better the next day – enjoy with a fried egg for breakfast, or, eggplant sandwiches anyone?

About Eliot:

A bachelor who likes to cook? How can this be? Eliot is just such a unicorn! He also helps us pack baskets, does farm pick ups, deliveries, and keeps team morale up with his sense of humor and good food!

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