Wednesday, August 10, 2011

CSA Week 7

Corn, eggplant, green peppers, onion, cucumber

I decided to make a modified version of eggplant parmesan.  First I cut the eggplant into slices, brushed it with olive oil and roasted it on a cookie sheet in the oven (400 degrees, 8 minutes on each side).  Then I layered it in a baking dish with spaghetti sauce and mozzarella cheese and baked that for about 25 minutes at 350.

Green peppers and onions
I sliced and sauteed the peppers and onions and seasoned with salt and pepper. Then I toasted a baguette and brie and topped with the peppers and onions.  It was a modified version one of my favorite sandwiches, The Cowgirl, at the Lost Dog Cafe.  They also include chicken, but I didn't feel like taking the time to cook that. :)

I'm feeling a bit overwhelmed by the amount of corn I've received recently, so if you have any recipe suggestions, please share them.  I cooked up the ears I got this week and took the corn off the cob, but other than that I haven't figured out what to do with it!

1 comment:

Page said...

Oh man, your eggplant parm sounds super easy - exactly what I look for. Thanks for sharing!