Thank You God for this morning\’s bounty of eggplant from my garden.
Tonight I will be making Bruce\’s Garden-Fresh Grilled Eggplant Parmigiana which I plan to serve with a small pasta pesto salad and a green salad.
3 peeled eggplants, cut lengthwise into 1/4 inch slices
2 jalapeno peppers, seeded and cut into thin slices
1 red pepper, seeded and cut into thin slices
1 Vidalia onion, sliced
1/4 cup red wine
2-3 cups mozzarella cheese
1 cup Parmesan cheese
A handful of basil
Salt, Pepper, Olive oil
Saute jalapeno peppers, red pepper and Vidalia onion in oil till soft. Add wine and reduce.
Salt and pepper eggplant slices, brush with olive oil and grill (about 3-5 minutes per side):
Top with a bit of the pepper & onion mix:
Then top with a bit of mozzarella:
Add another layer of eggplant:
Top with a bit of pepper & onion mix and some fresh basil:
Add a third layer of eggplant:
Top with remaining pepper & onion mix:
And then add sliced tomato:
Add the mozzarella and Parmesan:
Cook (in the aluminum pan) on covered grill for 5–10 minutes and serve:
*The eggplants, peppers, tomato and basil all fresh from my garden.