Saturday morning I got up early in anticipation of another great day at the farmers market, and I wasn’t disappointed! I came home loaded down with peaches, plums, nectarines, corn, eggplant, squash, herbs, Local Organic Eggs, and can you guess what else? Yup, you guessed it Squash Blossoms. I have to say, I even surprised myself but I’m saving that creation for my next post on Friday! Instead, I do have a nice surprise, I got an email from CSN and they offered me a product to review or a Gift Card for $80 for one of my readers. I of course chose the card for my readers! They have so many stores to shop at including one of my favorites, Le Creuset, that’s the only oven ware I own. All you have to do to be eligible is leave a comment for me on this post, that’s all. You don’t have to friend me on facebook, follow me, or send me cookies in the mail (although please feel free to do any or all of those, I wouldn’t mind at all). Just be kind enough to leave a comment like you always do, and your in for the drawing of the CSN StoresGift Card!With all the wonderful produce I got today at our farmer’s market, I thought today would be a good day for meatless meal. I tired to keep it simple today, and I won’t bore you with pictures of my regular stuffed squash blossoms, you can always check back a few posts to see those (we do have them every week, because we love our blossoms, and soon they will be gone….sigh) but I did have some fun with our eggplant and squash!
We started our meal with a nice tossed salad, then our next course was a Squash Stack.
I Started by marinating the squash slices in Olive Oil, seasoned with Sea Salt, Pepper and Isinongo samaZulu, a seasoning I picked up at my local Wegman’s in there new African Section. I don’t think I used enough of my seasoning mixture, but I was a little cautious for my first attempt with it.
I started by cutting slices of my green and yellow squash about 1/4 inch thick, and marinating them for about 20 minutes. I grilled most of the squash, but left some to bread and pan fry for the base of my stack. Between each layer I place a small slice of feta cheese. After stacking my squash starting with the breaded slice, I alternated colors, with a little feta between each slice, then placed them in a 350 oven for 10 minutes. The stack was very tasty, but it could have been seasoned more and I should have used more of the feta for flavor, I was a little light with that wonderful cheese. I served the stacks on a small bed of mixed organic greens, with some shavings of Parmigiano Reggiano.
For my next course I made an Eggplant Napoleon, I used a Graffiti Eggplant, left the skin on, cut 1/4 inch slices and lightly breaded them in seasoned bread crumbs, using my standard breading station of seasoned flour (salt and pepper added), eggwash (beaten egg and water or milk), and seasoned bread crumbs. I pan fried the eggplant in olive oil till they had good color, 2-3 minutes per side. I drained them on paper towels and patted away any excess oil.
I then put my Napoleon together by placing an Eggplant slice, a Tomato slice, an Eggplant slice, a Slice of Fresh Mozzarella, and one final Eggplant slice. This stack went into a 350 degree oven for 15 minutes.
This was delicious the juicy fresh Tomato slice against the fried eggplant and the melted fresh Mozzarella. Quite a combination! Now the fresh Mozzarella is not as flavorful as I would like so I finished my Eggplant Napoleon with a little grated Romano Cheese. That put it over the top, with the cheese complimenting the eggplant perfectly! We finished off our meal with slices of ice cold seedless watermelon.
It’s summertime and it just doesn’t get any better than this!