As many of you know we subscribe to a CSA (customer supported agriculture). This is a wonderful way to get the most delicious and fresh organic produce throughout the growing season and to support local farmers. There are many CSAs in our area so the choice is wide open for all the real food lovers to have access to the bounty of the season without having to grow it themselves. Our CSA is from Mattawoman Organic Farm we pick it up every Saturday at the Old Beach Farmer’s Market and the amazing bounty of veggies keeps us and our pallets entertained for the whole summer.
When we first started getting our baskets a few years ago what I noticed is that it helped me expand the types of veggies that we nourished our bodies with. This is called biodiversity and it is a fantastic way to create more health and vitality in your body by increasing the types of fruits and veggies that you consume. Also it brings to light the fact that most of us have very limited pallets. Some weeks we get kohlrabi and some weeks we get mobs of basil. And this week we got eggplant, this is what I wanted to share with you……. The most delicious eggplant parmesan ever!
Eggplant Parmesan Dr. C Style
- 2 medium eggplants sliced and salted ( let sit for 20ish min., rinse and pat dry)
- package of organic mozzarella grated
- 1 jar of your favorite marinara sauce ( Mine is Amy’s organic family marinara)
- 1 beautiful organic egg (I used one from our happy chickens.)
- fresh organic milk
- 1/3 nutritional yeast (find in bulk section at health food store)
- 1/3 gluten-free bread crumbs
- 1/3 Pamela’s all purpose gluten-free flour
- Himalayan salt to taste
- 1-2 zucchini (spiralized or sliced into noodles)
- mushrooms sautéed with butter & salt
- fresh grated parmesan (I love my Vita-mix for this. Just add chunks and turn on hi for 5-10 seconds.)
Heat oven to 375′. Make an egg wash with beautiful egg and milk. Make coating mixture with yeast, bread crumbs, gluten-free flour and a bit of salt. Heat big cast iron skillet with generous olive oil in the bottom. Dredge eggplant through egg wash and then coat with yeast mixture. Place in skillet and cook until golden and soft. Remove and place on paper towels while the rest are being cooked. Add olive oil to pan when needed.
Line rectangle baking dish with eggplant. Then layer cheese on top. Continue until all eggplant and cheese is in the dish. Make sure to save enough cheese for the top. Pour entire bottle of marinara over the eggplant and top with lots of parmesan cheese. Bake until it smells done or the top is perfect and melted. Serve over top of spirialized zucchini either lightly sautéed or raw. Top with mushrooms and fresh parmesan.
Enjoy – Love, Dr. C