Corn, eggplant, green peppers, onion, cucumber
Eggplant
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:
Oh man, your eggplant parm sounds super easy - exactly what I look for. Thanks for sharing!
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