Eggplant & Heirloom Tomato Parmigiana
What We're Eating
August 27, 2012 at 12:32 pm
by Michael Tyrrell
It was a beautiful morning in the Pocono Mountains this past Saturday and yep, an outing to our local farmers market in downtown Stroudsburg, Pa. was on the agenda. I have been in an eggplant state of mind lately but couldn’t decide on a la parmigiana or a pasta sauce a la Siciliana. My mind was made up when I saw these beautiful eggplants, heirloom tomatoes and a locally made marinara sauce.
The yellow beans, great sesame seeded bread and local artisanal marinara sauce completed my plan.
The eggplants, unpeeled, were cut into 1/2-inch slices and dipped in beaten egg, dredged in bread crumbs and sauteed in a generous amount of vegetable oil until golden brown. They were then layered with the sauce, shredded mozzarella and grated Parmesan. The sliced heirloom tomatoes were fanned over the top and finished with a generous sprinkling of Parmesan. Covered and baked for an hour at 325 degrees made for a great dinner. Sauteed yellow beans and spaghetti completed the meal. Perfection!
Michael Tyrrell is associate food editor at Family Circle Magazine.
What We’re Eating: Easy Farmers’ Market Pasta 
I look forward in reading more of your work. Also, I made sure to bookmark your website so I can come back later. I enjoyed every moment of reading it.