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Stuffed Eggplant Halves

3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 medium eggplants
1/2 teaspoon cinnamon
1/3 cup golden raisins
Juice of two large lemons
6 tablespoons fresh mint, minced
6 tablespoons fresh parsley, minced
4-5 dashes Worcestershire sauce
1 cup diced or shredded mozzarella
Salt and ground pepper to taste.

Preheat oven to 325 degrees. In a large skillet heat olive oil
over medium-low heat, add onions and garlic. Cook, covered,
for five minutes, stirring occasionally. Soften, don't brown. Cut
eggplants in half crosswise. Trim the ends slightly to allow them
to stand up. Scoop out eggplant with a spoon, leaving a 1/4-inch
layer of shell. Set aside empty skins. Chop eggplant the removed
eggplant coarsely.  Add eggplant, cinnamon, raisins and lemon
juice to the skillet with onions. Cover, and cook for 7 minutes,
stirring occasionally.  Remove from heat for a minute or so, then
 fold in the mint, parsley, Worcestershire and cheese. Add
the salt and pepper to taste. Spoon the mixture loosely into the
eggplant shells, and arrange upright on a lightly greased baking
sheet. Bake in a 325-degree oven for 10 minutes. 6 servings.


Eggplant Parmigiana

2 large eggplants
olive oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce (or your own home made is even better)
shredded mozzarella cheese

Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In shallow baking dish, Heat skillet with olive oil, quickly brown eggplant slices. Arrange alternate layers of eggplant, cheese and marinara sauce (mozzarella cheese goes on each layer). Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.

Eggplant and Tomato Recipe~With thanks to "Deidre Aufiero"

3 cups eggplant, peeled and diced (about one large)
1/3 cup olive oil
2 cloves garlic, diced
10 plum tomatoes, peeled and diced (or one can tomatoes)
salt and pepper
one lb. pasta
grated cheese

Heat the olive oil and garlic over medium heat.  Add diced eggplant and
sauté.  The oil will be absorbed quickly by the eggplant, but continue
cooking until the eggplant is translucent and releases the oil back to the
pan.  Then add the remaining ingredients and simmer until flavors are
blended and sauce is somewhat thickened.  Serve hot over one pound of thick,
short pasta.