Summer Eggplant Parmesan & Fresh Green Beans

It is summer....and a lovely summer so far! Had a wonderful vacation up at the North Shore—sailing between East Harbor, South Bass Island, Cedar Point and Kelly's, and a fabulous time with family just enjoying some really beautiful weather. I did miss being in the kitchen though! And, with all of the wonderful veggies this time of year.....well, you still want comfort food, but just not as heavy.  Typically eggplant parmesan is breaded-deep fried eggplant, then layered in a casserole with lots of cheeses and sauce. I also didn't want a big pan to eat for a week! So, I made the following, and it is a hit with the husband and the kids! So, it will join our regular entrees.

Amy's Summer Eggplant Parmesan with Easy Tomato Sauce

1 large eggplant (should be smooth and free of blemishes)

4 eggs

flour

cornstarch

salt and pepper

Italian Seasoned Bread Crumbs

Provolone cheese slices

tomato, sliced

Whole wheat linguini or spaghetti

Grated or Shredded Parmesan

Sauce ingredients

1/2 of a large onion finely chopped

3-5 garlic cloves, minced

2 28 oz cans of crushed tomatoes

1 8 oz can of tomato paste

1 Tbsp of sugar

2 Tbsp of dried basil

1/4 C of balsamic vinegar or left over red wine

Preheat the oven to 375 degrees.  Slice eggplant appoximately 1/2 inch thick, then beat the 4 eggs in a small bowl.  Place a cup or so of flour with a few Tbsp of cornstarch, and salt & pepper to taste on a plate and stir together.  Place seasoned bread crumbs on another plate.  Dip the eggplant in the flour mixture, coat, then dip in egg to coat, then dip in bread crumbs to coat.  Place on a well greased baking sheet or on a baking sheet lined with a silpat.  I used to sheet trays for one large eggplant.  Place in oven for 15-20 minutes, then turn eggplant and bake an additional 10 minutes.  Set aside.

While the eggplant is baking....

In a small saucepan saute the onion and garlic in olive oil for about 5 mintues.  Add the tomatoes through the basil and simmer for 10-15 minutes, then add vinegar or wine and keep warm until ready to serve.

Cook pasta according to package directions.

Place a slice of eggplant on a plate, top with a fresh slice of tomato, then a slice of provolone, and repeat with another slice of eggplant, tomato and cheese.  I usually serve 2-3 pieces of eggplant per person.  Place cooked pasta on the side and cover with sauce.  Add grated or shredded parmesan.

Fresh Green Beans

Fresh green beans

garlic

onion (green onions/scallions, shallot, red onion)

Trim beans and place on a microwave safe plate with a few Tbsp of water.  Microwave for 1-2 minutes and remove.  Place a saute pan on medium heat and add olive oil.  When warm, add chopped garlic and green onions (or shallots or red onion), cook until fragrant, about a minute, then add green beans and saute another 2-3 minutes, add salt and pepper to taste.  Shave or grate a little parmesan on top if desired.