One thing I must say about the good folks at Yellow Wood Farms, they have done an amazing job at keeping our CSA box full despite this summer’s drought. It’s unbelievable, and the veggies are all in beautiful condition.

The downside? Keeping up with using the most of these beautiful veggies around my crazy travel schedule (let’s face it, DH isn’t going to open up the fridge while I’m gone. He’s at Chipotle).

So Sunday afternoon, fresh off my inspiring weekend at Food Media Forum (more on that later), I decided to dig in to the veggie crisper. 5 eggplant and 10 tomatoes later, it called for eggplant parmigiana with homemade tomato sauce. Not exactly the most time-friendly, but dang it I’ve got to free up some space before Wednesday!!!

Eggplant Parmigiana
Serve 6-8


4-5 small eggplants, sliced about 1/4 inch thick
1 teaspoon kosher salt

Tomato Sauce
3 tablespoons olive oil
1 large onion, diced
6 garlic cloves, diced
1 pound of tomatoes, seeded and diced
2 tablespoons dried basil
1 tablespoon dried oregano
2 tablespoons sugar
Salt and pepper to taste
1-2 tablespoons white balsamic vinegar
1-2 tablespoons fresh basil leaves

1/2 cup Italian breadcrumbs
2/3 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon ground oregano
2 eggs
Olive oil
2 cups shredded mozzarella
Parmesan cheese for serving

Put sliced eggplants in colander and toss with kosher salt. Let sit for 30 minutes or until water. Starts to be released.


Meanwhile, heat olive oil on medium heat in a Dutch oven. Add the onions and sauté about five minutes, or until translucent. Add the garlic, cook for about 1 minute. Add tomatoes, dried basil, oregano, and sugar. Season to taste. Cook for about 25-30 minutes, keeping the mature bubbling and cooking until most of the water is absorbed. Right before using the sauce, add the balsamic and fresh basil.


Heat oven to 350 degrees.

In a flat pasta bowl, combine the breadcrumbs, Parmesan, parsley and oregano. In another bowl, beat the two eggs. In a large skillet, heat olive oil to cover bottom of the pan. Take eggplant slices, dip in the egg, cover with the breadcrumb mixture, and place in the pan. Cook the eggplant until brown on each side, about 2-3 minutes per side. Layer in a 9×13 inch baking dish. Continue until all the eggplant has been breaded and cooked (add more olive oil if the pan starts to look dry).


Layer all of the eggplant in the baking dish.


Cover the eggplant with the tomato sauce


Top the dish with cheese. Put in the oven, uncovered, and bake for about 25 minutes, or until the cheese starts to brown.

(Sorry for the goofy picture… I meant to take a shot at a better picture for dinner, but it disappeared. Guess that was a good sign)!

Well, now I feel a bit more caught up on the veggies, although Wednesday’s pick-up is not far away!

What summer veggies do you have an abundant supply of and how do you plan to use them? Next week, I have to deal with the zucchini.