Our modest little garden feels even humbler this year, struggling under the pressure of a dry, humid summer with little water. Sadly, we lost nearly everything except for the resilient tomatoes and eggplants.
Let’s whip up a delightful supper from the treasures of our humble garden haul!
We grow what we love, and my husband’s obsessed with fried eggplant, so here’s our simple recipe!
Ingredients:
*Eggplants
*Salt (to draw out moisture)
*Milk
*Bread crumbs (or crushed sourdough croutons)
*Flour
*Seasonings: salt, garlic powder, onion powder, pepper, oregano, basil, rosemary
*Olive oil
*Optional: Parmesan cheese
Instructions:
-Slice eggplants, salt generously, and place on a baking sheet. Cover with a paper towel and let sit 30 min–2 hours to draw out moisture.
-Pat dry, soak in milk briefly, 5 minutes is fine to reduce bitterness.
-Mix bread crumbs with salt, flour, garlic powder, onion powder, pepper, and Italian herbs (oregano, basil, rosemary). Coat eggplant slices in mixture.
-Preheat a cookie sheet lined with tinfoil at 400°F drizzle with olive oil.
-Add eggplant slices (they should sizzle).
-Bake 10 min, flip, then bake 5 more min until crispy.
-Sprinkle with salt or grated Parmesan. Serve hot!
Enjoy this crispy, flavorful treat straight from our garden!
Low-Key happiness 
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