Our garden is producing very well so far this year. I only planted a couple of summer squash plants, a Chinese eggplant, two rows of okra, two rows of top-pick pinkeye peas, peppers, and six Rutgers variety tomatoes. So far the tomatoes are doing well however they are not yet ripe. We have had so much rain the past few weeks that I hope it slows down a bit when they do start to ripen so that they do not split due to too much water.
The top-pick peas are starting to produce and I can’t wait to try them. I’ve actually had so much summer squash that I’ve dehydrated some for this winter. I use them in soups.
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Here’s a delicious recipe for Eggplant and Summer Squash Gratin:
Ingredients:
– 4 small-medium eggplants
– 3-4 summer squash
– 2 tablespoons olive oil (may need to add more during cooking)
– 3 garlic cloves, minced
– 1 teaspoon dried thyme (or Italian Seasoning
– Salt and pepper to taste
– 2 cups grated Parmesan cheese (1 cup to mix with the breadcrumbs, 1 cup for topping)
– 1 cup breadcrumbs
– 1/4 cup chopped fresh basil leaves
– 1 cup marinara sauce (may need to add a little water if really thick)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease an appropriate-sized baking dish with olive oil or cooking spray.
2. Wash the eggplant and summer squash, then slice them into 1/4-inch thick rounds. If the vegetables are large, you can halve the slices.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the eggplant and summer squash slices to the skillet. Season with thyme, salt, and pepper. Cook for about 3-4 minutes per side, until they are lightly browned and tender. Remove from heat.
5. In a small bowl, mix together 1 cup Parmesan cheese and 1 cup breadcrumbs.
6. Arrange a layer of the cooked eggplant and summer squash slices in the greased baking dish, slightly overlapping them. Sprinkle lightly a portion of the Parmesan and breadcrumb mixture over the vegetables. Repeat the process with the remaining slices and cheese mixture, creating multiple layers.
7. Pour the marinara sauce evenly over the top layer of the gratin. Sprinkle the chopped basil leaves on top.
8. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil, sprinkle with cheese and continue baking for an additional 10-15 minutes until the cheese is melted and golden brown.
9. Once cooked, remove the gratin from the oven and let it cool for a few minutes before serving.
This Eggplant and Summer Squash Gratin is a delightful side dish or even a vegetarian main course. Enjoy! Leave me a comment and let me know if you tried the recipe and what you think!
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