Pink Barbara Frietchie Star

 

We’ve grown eggplant (aubergine) in our garden before, but they’ve never been as successful as this year’s crop. Here’s how we’re dealing with it:

 

Eggplant Parmesan

 

 

1 1/2 cups panko bread crumbs

2 teaspoons Italian seasoning

1 cup grated Parmesan, divided

Salt and pepper to taste

2 medium eggplants, sliced into 1/2"-thick rounds

3 large eggs

4 cups marinara

2 cups shredded mozzarella

1/3 cup thinly sliced basil

 

Line 2 large baking sheets with parchment and coat with cooking spray. In a shallow bowl, whisk panko, seasoning, 1/2 cup Parmesan, salt and pepper. In another shallow bowl, whisk eggs with 2 tablespoons water. Dip slices in egg, then coat with breadcrumb mixture. Arrange on baking sheets. Bake at 425F 35 minutes. In a baking dish, layer coated slices with marinara. Top with mozarella and remaining Parmesan. Bake another 17 minutes, then serve hot with a crusty bread.