I’d like to share with you another delicious recipe we’ve received for the 2nd Annual Homegrown Recipe Contest. This one comes to us from Pam Correll in Pennsylvania and I felt it was a good one to feature since it uses a vegetable not quite as commonly-grown in the garden: eggplant! Considered a “superfood” by many nutritionists, eggplants are packed with antioxidants, have a high fiber content, and also contain phytonutrients which have been found to specifically protect the membranes of brain cells. Another interesting fact about the eggplant is that, like the tomato, it is often thought of as a vegetable but is scientifically a fruit! As I explained in my previous post in regards to tomatoes, we will be considering the eggplant as a vegetable when it comes to our recipe entries since it is treated as one in the kitchen.
1 eggplant, peeled and sliced
1 egg, beaten
3/4 c. Italian bread crumbs
2 T. Parmesan cheese
2 T. olive oil
6 large sandwich rolls
1 tomato, sliced
6 lettuce leaves
6 slices Swiss cheese
fresh basil, if desired for garnish
1. Combine breadcrumbs and Parmesan cheese to create a mixture. Dip eggplant slices in beaten egg and coat with mixture.
2. Place olive oil in bottom of jelly roll pan and add eggplant slices. Bake for 30 minutes @ 350 degrees F.
3. Serve piping hot with tomato, lettuce, and cheese on large sandwich rolls. Garnish with fresh basil if desired.
Thank you, Pam for submitting your recipe! This sounds like a great option for lunch to break up the monotony of my hard-boiled egg and Greek yogurt 🙂 Be sure to check your email for you $10.00 off coupon to Holland Bulb Farms as your reward for submitting a featured recipe! Anyone interested at growing this “superfood” in your own garden this year? Check out the seeds available for purchase here!