Thursday, October 22, 2009

My garden – the successes and failures

Success – I said I wasn’t going to plant a garden this year, until we built planter boxes. My husband did a fantastic job and had them completed by mid May!

Failure – Even though we laid down weed control carpet and brought in special dirt, the morning glory still found its way into my garden.

– This was the first year my cucumber plant survived. I love dipping cucumbers in dill dip.

Failure – and the first year my zucchini plant died. I am probably the first person on the planet who actually killed a zucchini plant. All of my wonderful plans for zucchini recipes died along with my plant.

– My cherry tomato plant was out of control.

Failure – My cherry tomato plant was out of control.

Success – I had fantastic luck with basil, eggplant, green peppers, and cilantro.

Failures – I love spaghetti squash and decided to give it a try in my garden. I planted one plant, and it looked like it wasn’t going to make it, and so I bought another plant. The first one began to thrive as my second one died along with my zucchini plant. The first plant lived, but it turned out to be cantaloupe. My husband is allergic to cantaloupe and I am not very good at knowing when they are ripe. Big Failure!

Success – Baked Eggplant Parmesan

I tried a new recipe, and it was fantastic! Well, it is from Martha Stewart, and so you know it has to be good.

Olive oil
2 large eggs
¾ cup plain bread crumbs
¾ cup grated parmesan cheese
2 tablespoons grated parmesan cheese, for topping
1 teaspoon dried oregano
½ teaspoon dried basil
2 large eggplants, peeled and sliced into ½ inch rounds
6 cups favorite tomato sauce
1 ½ cups shredded mozzarella cheese

1. Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.

3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

1 comment:

cathy said...

That looks delicious. I must say that home grown eggplant is 10X better than store eggplant. I always thought eggplant was bitter until our neighbors gave us some from their garden and it was delicious.