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!
Lori
I so need to check out that spice. What a name! That zucchini looks so incredibly inviting.
Bonnie
Love your post and the pictures! This is what I love about summer, too. You can practically hear the cicadas in the background.
Sweet Artichoke
Waow, these look awesome! these yellow squash giving such a colourful touch! I had no idea that there was an eggplant dish called Napoleon 😉
bunkycooks
You have to love all the fresh produce while it lasts! Great dish with the eggplant. Yum!
Tina
I can imagine myself eating this. This looks delicious. I planted a garden for the first time this year and my Zucchini are really starting to produce. I will try making this. Thanks!
Pam
As soon as my CSA gives me some eggplant I am making this. I don't even like eggplant and I can't wait to try this!
Cristina
Goodness Chef! Was trying to leave a comment and almost got a cramp in my hand from scrolling. There's a lotta luv on this blog for your beautiful culinary artistry and gifts. Where to start with first, the Eggplant Napoleon or Squash Stack? I love how these are presented so beautifully!
Indonesia Eats
Would you like to invite me someday? All those foods look gorgeous.
I always want to make cannoli, but I am not brave enough yet.
surviving suburbia
vegetables never looked so good! and i'm not even a squash fan! 🙂 i'm sure you're thrilled your wifey's home… my hubby just returned from a work trip too!
ps. i'd send you cookies in the mail, but in all honestly, they couldn't compare to yours! you should be sending me cookies instead! haha!
Mags
I want to come to your house and eat and I want you to make both of these dishes. Just let me know when it's convenient for you…LOL
I'd love to win that giveaway too, of course.
Velva
Nothing but good things can happen when you head to the farmer's market. If I bring the wine, can I pull-up a chair and join you? Beautiful.
Nirmala
Gorgeous vegetarian food! I love it. Thanks for sharing these recipes.
Karen
I love the squash stacks. I'm going to have to try a version of that. Great giveaway – thanks for the opportunity!
FrouFrouBritches
Dennis, everything you make just looks and sounds DIVINE!!! YUM!
I hope I win. I've been dying for some Le Creuset. I don't have any. I have a sad little kitchen that just contains Pyrex and some pots and pans. So, so sad! I do have some cast iron sillets though.
kimberly
the eggplant looks amazing, and the giveaway sounds great!
Marly
Eggplant and squash? I love it! Please, include all the pics you want because it looks so delicious!
You know what I did? I bought a bicycle so my husband & I could ride bikes up to the farmer's market. So far we've had commitments on Saturday mornings, but I'm looking forward to the day!
Jean at The Delightful Repast
These are so gorgeous! I love squash and eggplant but rarely see such a beautiful presentation.
Diana's Cocina
Wow! The eggplant napoleon looks awesome and the mozzarella. OMG! Great giveaway!!
The Cookbook Apprentice
Oh what a gorgeous meal! I lived in NJ several years ago and we had a Wegmans there, I miss it! I'm excited that our farmers market here will reopen soon after being closed for the oppressively hot desert summer.
citymouse
Both of these dishes are very appealing. I think I may try the Eggplant Napoleon. After waiting all summer for tomatoes, we're overrun and this would be a nice way to use some of them up. Thanks!
Evan @swEEts
When do I get to come to your house for dinner?? This looks awesome.. I love all the veggies and that eggplant napolean? uh.. I wish we had farmers markets like that!
Mari
Lovely prepared! I liked the Eggplant Napoleon, looks delicious. Thanks for sharing the recipe.
Maren @ Simply Maren
oh my goodness it looks so delish. I am obsessed with polenta towers and these look like a cousin. Anything that comes in tower form is so much more tasty!
Le
this looks amazing dennis!
Reeni
Those are some gorgeous and delicious looking stacks! The spice that I can't say or spell sounds interesting too. Makes me wish all the more for a Whole Foods to open up near by…I'm always jealous of the fabulous finds I see people using. Thanks for the giveaway!
fortheloveofyum
Wow, amazing! The Napoleons are drool-worthy. I love your photos too.
elra
Such a pretty summer dish 🙂
Jen Cheung
its amazing how creative you can do with food eh? love your creations 🙂 need to learn from you!!
have a lovely day
jen
sweetlife
the eggplant napoleon looks super, i love your pics, mouthwatering…great recipe
sweetlife
lisa is cooking
Both stacks sound fantastic. Great use of farmers' market bounty!