Friday, September 19, 2008

Pork and Eggplant 'Parmesan'

This dish was born out of "what veggies do I need to use up before the next farm share..." And like most dishes that are thrown together with no real plan... it was awesome! One of those meals where you really wish you had written down what the heck you did!

The best I can recall...

A boneless trimmed pork chop per person, and 1 medium to largish eggplant sliced thick, all dredged in 1 beaten egg, followed by a coating of breadcrumbs with grated parmesan, oregano, thyme, and whatever other herbs you like mixed in - coat well. I pan fried the meat and eggplant with a little bit of olive oil (higher heat to start then drop the temp to finish the meat through and cook the eggplan till juuuuust barely soft all the way through - I dont like it too soggy).

Meanwhile, I made a "sauce" of sorts with a couple heirloom tomatos and summer squash and zucchini and onion and garlic (brown it all up in some olive oil first), a small can of diced tomatos plus their juices, and some herbs - dried, fresh. I used fresh basil and thyme, and dried oregano, rosemary. I simmered it all together plus salt and pepper to taste until it was nice and saucey.

Our mozzarella was bad so I just topped it with Parmesan... it was SO good!

Also - on a whim I added the leftover "sauce" to scrambled eggs and mozzarella (I bought some more) for breakfast... normally I dont like that kind of thing (sauce, salsa, etc in my eggs) but it was SO FREAKIN GOOD. Ryan also doesnt normally like it that way... and loved it.

Such a summer farm fresh meal - love knowing everything (save the pork) was local and in season and so so fresh!

No comments: