I’m trying again. Trying to grow eggplant.
I have yet to be successful so I have to improvise if I have one of my favorite dishes, ratatouille. This is a throw together with no real measuring. Just layer with plenty of garlic and basil.
I always freeze enough summer squash for months of this dish, so that is what I use.
I freeze the blanched slices of summer squash about 3/4 to 1 inch thick. I’m also using frozen basil here.
I start off by spraying a low rimmed casserole dish with olive oil and then layer onions, green peppers, basil, sea salt and garlic. I top that with my frozen pieces of summer squash and mozzarella cheese.
Another spray of olive oil.
Layer more onion, basil, garlic, salt and green peppers.
Top that with a layer of tomato.
Then a bread crumb parmesan topping on top of that. I added a bit of fresh parsley to the bread crumbs too.
Press the topping down over the layers and spray with oil again. Cover with aluminum foil tightly. Bake in a 350 degree oven about one hour 15 minutes. Uncover and place back in the oven long enough for the bread crumbs to brown.
Pretty easy just layers of onion, green peppers, garlic, basil, summer squash, tomato, salt and olive oil spray with a parmesan bread crumb topping.
I like to serve it on top of spaghetti with garlic toast.
Anyway keep your fingers crossed that I will be successful growing eggplant this year.
In the meantime here are some pics of a few things growing well so far.
Chives and baby kale
Lettuce, cabbage, and onion.
A lot of things aren’t peeping out of the ground yet.
Oh please little eggplants…grow!
I am sharing this with Tell em Tuesday #11