The morning after returning from the cabin found me in the garden. I picked all of this:
proceeded to make my kitchen look like this:
and ended up with all of this:
Pictured from left to right: salsa, roasted tomato sauce (2 kinds), tomato chunks, and tomato juice. Not pictured: a large pot of cooked beets that got frozen, 3 bags of cucumbers (still sitting in my fridge), a few roasted red peppers (method to come soon), eggplant parmesan, and a big bag of zucchini that got turned into zucchini pizza.
Oh August, I have such a love/hate relationship with you!
(Don’t get me wrong, I’m very thankful for the abundance. It’s just daunting sometimes.)
Now let’s have some eggplant parmesan. We (Brad, Tage, and I) love this stuff but it was like making Jada eat sandpaper…every bite went down hard. But don’t let her dislike of the stuff deter you. This is a wonderful late summer recipe. It’s easier on your health than traditional eggplant parmesan in that the eggplant isn’t deep fried, just lightly pan fried. And I particularly love the tomato sauce. It makes the dish, in my opinion. Simple and chock full of veggies.
Eggplant Parmesan
Adapted from The Central Market Cookbook, recipe submitted by Rose Meck
1 medium eggplant
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
2 T chopped fresh parsley
2 T chopped fresh basil
1 t salt
4 medium tomatoes, peeled, seeded, and chopped
1 medium onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
2 T olive oil
1/2 t salt
2 T tomato powder* or paste
1/2 – 1 cup grated cheddar cheese
Slice eggplant into 1/2 inch thick slices. Lightly fry in a bit of oil and place in a greased 9 x 13 inch baking dish.
Mix the bread crumbs, Parmesan cheese, herbs, and salt. If you use homemade bread crumbs and freshly grated cheese, you may wish to run them through the food processor to make them really fine. Sprinkle this mixture over the eggplant slices.
In a sauce pan, simmer the tomatoes, onion, pepper, garlic, and oil for about 20 minutes. Add the salt and tomato powder or paste. Blend with a hand blender just a little to smooth it out a bit. I like my sauce to be half smooth, half chunky. Spread the sauce on top of the eggplant.
Bake at 375 for 15 to 30 minutes or until bubbly and cheese is melted.
Serve: 4-6
*Tomato powder: I dry tomatoes in my food dehydrator until crispy and then blend them up to make a powder. I use this in place of tomato paste in most recipes. If you want, you can stir water into it to actually make a paste but if there’s already liquid in the ingredients, I just throw the powder in.
Hmn…That tomato powder is very fascinating indeed. Maybe I’ll…..
I don’t know how you do all that in a day! I’m lucky to find time to actually go pick my tomatoes!
But you do inspire me! Will you be sharing the roasted tomato sauce recipe (is that the one you made our Christmas pizzas with?)? I think I’d like to try that one! Oh, and I can’t help but giggle at Tage with his *little* diapered bum…looks so stinkin’ cute! 
I will try to post the roasted sauce recipe soon but if you would like it now, click on Jennifer Jo’s name (the comment above you) and go to her recipe index by ingredient. It’s under tomato. The only change I’ve made this year is to use less oil. But the stuff you had last year was her exact recipe, I’m pretty sure
Thanks!
I’ll check that out! I hope to make a batch of salsa this weekend…then some sauce with whatever the rest of my tomatoes produce.
I’m intrigued by the tomato powder, too. Do you think you could substitute it large scale- like in large batches of tomato sauce? My largest batch (that will fit in my biggest pot) calls for 48 ounces of tomato paste. How much powder do you think we’re talking for that? I’ve always loved the idea of making my own tomato paste, but the sheer number of tomatoes and cook time keeps me away. Now this powder, I could do….
Well, you know, I actually have thought about that recipe a lot. I’ve made it, using canned paste, but I’m scared to substitute the powder for fear the flavor might change or something. The powder smells odd…almost burns your nose. At least mine does. I don’t know! You could at least use it for part of the recipe and I’m sure have fine results. I have no idea how much powder you’d need…4 or 5 cups? I’ve never used that much at once! Sorry I’m not very helpful but I’d love to know if you do it and have success!
You don’t peel the eggplant? I always thought the skin was tough.
Nah. Brad and I eat it. It’s a little weird but not that bad. I do cut it off for the kids.
Quite seriously I think your kitchen looks pretty good. At least you can see some uncluttered counter space. My work area gets smaller and smaller the longer I work. Then there’s no space left and I have to take time to wash (and dry) dishes just so I can keep going.
I have more counter space to begin with then you do. And I have a dishwasher (though I heard you did just get one of those!). Also, that picture was taken after I cleaned up a little. At one point, you couldn’t see the island. That’s a dangerous situation to be in because if Tage climbs up there, he has a hay day with all that’s in his reach. I try to keep the back half (by the stools) fairly clear so I’m not swatting as many fingers
The dishwasher is waiting for your mom to pick it up again. (Hint hint) It doesn’t work in my kitchen after all and is just sitting there greatly in the way. (Hint hint)