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Prep
Difficulty
Medium
Time
Estimate
45 mins
Eggplant Parmesan is a classic Italian salute to the glorious purple egg-shaped vegetable. The eggplant is best salted and drained. While the salt does its magic, toss the tomatoes on a tray in the oven to roast. Bread the eggplant. Bake. Roast the polenta slices. While everything is cooking, create the simple salad.
A traditional dish of lightly breaded eggplant that is baked in the oven on high heat to avoid the mess and time-sucking nature of pan-frying. Make your marinara from scratch. This dish is tasty with or without the extra mozzarella topping.
Do you have an abundance of fresh tomatoes that are a bit too soft for salads? Toss them in a roasting pan with a few extras and roast until it all becomes soft, caramelized and tantalizing. If you have any bell peppers, mushrooms or other veggies laying around, chop them up small and toss them in too. Don’t have have time or the harvest of tomatoes? Try the Quick Marinara instead.
Garlic scented olive oil sears day old polenta or simply use the convenient tubes of polenta.
Lightly dressed, garden fresh cucumbers & tomatoes compliment each other on a bed of leafy greens.
