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!
More recipes from my site
Buttermilk Fried Chicken and Sweet Potato Waffles- New England Steamed Clams and So Much More at the Paddlefish Restauraunt – A Locals Guide to Orlando
- Butternut Squash Stuffed Blossoms, My Precious and A Walk Through My Farmers Market
- Restaurant-Style New England Clam Chowder
- The 10 Best Florida Vacation Resorts – A Local’s Guide to Old Florida Hospitality
- How to make Authentic Potica a Yugoslavian Nut Roll Recipe
Lazaro Cooks! says
Good luck with your giveaway. Wonderful recipe for the eggplant Napoleon.
Bravo
Sushma Mallya says
It looks so delicious,never heard abt this one but would love to try this…
Salsa Verde says
It looks so delicious. I love squash and the presentation is fab!!
Cheers,
Lia.
Ciao Chow Linda says
You're so right – it doesn't get any better than that. Aren't farmer's markets in the summer the best? I so want those eggplant stacks and with the eggplant in my garden, I know what to do.
Cheryl says
There is a reason you are called Chef, that is beautiful!
Chow and Chatter says
wow lucky wife and I need to try some African spices how cool
Pacheco Patty says
You are a squash stacking wizard! I would love to cut into, bite into?? that awesome perfection of a summer squash dish. And who says what do we do with all this summer squash???
Michelle says
Mmmmm those look delish! I can't wait to see what else you're doing with squash blossoms. I need to head to my farmer's market to see IF anyone has any. I LOVE that you have an African section now. That's so cool… and so something we don't have – yet.
Jennifer says
Wow! The loot that you picked up at the farmer's market sounds unbelievable. I'm jealous! And your dishes showcased today look amazing and gorgeous as usual 😉
btw, isn't Le Creuset amazing? My fave besides Emile Henri.
Julie M. says
Your food is almost too gorgeous to eat! I love love love your presentation. Nice work!
baking.serendipity says
That eggplant napoleon looks delicious! You have the best recipes from farmer's market veggies 🙂
My Man's Belly says
Love the eggplant napoleon! So pretty.
I wish I could get my husband to make me a dinner like this when I've come back from a trip. Ahhhhh, I can dream. lol
TerriB says
Absolutely love the idea….I am going to make the squash stack for dinner tonight but since I have zero african spices….I am considering cajun creole seasoning..I hope it's not a fail because you actually made it look so delicious.
Kaz says
That looks so fresh and delicious! Mmm, I'm drooling just looking at it. I love squash and eggplant. 😀
Adelina says
gorgeous as always! I am always impressed by your work. I can't wait for your Friday's post now.
Sarah S. says
Beautiful stacks, and I'd love to be in the running for the gift card. I would do you proud and pick some Le Creuset for my own kitchen 🙂
~RED~ says
You mean you posted this today and there are already 135 comments? Crazy!!!! Beautiful squash. I could really use something new in my kitchen 😉
Foodessa says
How I'd love to show up at your table any day of the week. Your food always looks so incredibly appetizing.
I do love adapting squash to so many different types of recipes.
Ciao for now and flavourful wishes,
Claudia
mysimplefood says
I want the leftover cookies and all that you are making 🙂 and the CSN giftcard would be nice too 🙂
the cape on the corner says
oh. my. god. it looks fantastically delicious, and gorgeous at the same time! i love zucchini, and i will be adding cheese to their mix in the near future now. i'm a basic cook, i literally just do the same things over and over b/c i don't LIKE cooking, tho i wish i did, and i don't know what it's ok to sub out, etc.
thanks for the csn offer, and i would put it towards cookware or dishes. currently i have 5 unbroken dishes.
also your newest follower!
anniebakes says
That eggplant is to die for! you are so creative and I agree that Le Creuset is the ONLY way to go!!
anne
www.anniebakes.net
Angie's Recipes says
Chef, again I am impressed with your creativity!
A Little Yumminess says
the stacks looks beautiful. trying to eat more vegetarian dishes so thanks for the inspiration….
Flyover Foodie says
Those eggplant napoleons look DELICIOUS!! My low fat yogurt lunch looks less exciting by the moment!
Shandy says
I think summertime makes everyone's hearts and tastebuds sing! Our eyes have an overload of colors to take in and our imaginations get to play all day. Love your squash displays. My garden is full of yellow squash and zucchini; ready to play =).
Chicago Cuisine Critique says
Yum! The eggplant looks great. Breaded eggplant is my absolute favorite! And that is so nice of you to choose the gift card for your readers over something to try for yourself. Very kind. 🙂
Jacqueline says
Everything looks gorgeous. I made deep fried squash blossoms when I was in Italy. I would love to have enough here in the garden to try that. Your meatless meal wouldn't leave me wanting.
I would love to be entered in the Giveaway. CSN is great.
lacey - a sweet pea chef says
I really like the Eggplant Napoleon idea…never thought of that. I don't often cook with eggplants, but would like to incorporate it more. Thanks fr the recipes! Gotta love farmers markets 🙂
jelena says
we have a great tradition of baking, frying, grilling eggplants and zucchini….mussakas in thousand ways…these miniatures are beautiful…I love that you use feta since I use it all the time!
Drick says
love the stacks – so colorful and the breaded one of course with the feta is just too much – want it right now…
Mo says
Aww, how kind of you to choose the gift card. 🙂
I'm not even a squash fan so believe me when I say the squash stack looks delicious!
Joanne says
I love the variations of textures you have in the stacks…breaded and fried, grilled. Very pleasing to the palate!
foodalution.com says
Good Morning Chef D! I have been a bit MIA as it was my sister's wedding this weekend. Fun to get a chance to peek at your weeks goodies. Here is what I have to say about your food…..It is fun! You just have so much fun putting together beautiful dishes… Thanks for the joy you bring to cooking!
Kristy says
Wow, delicious!!! Never had it, now I want it! lol Thanks for sharing!!!
thecompletecookbook says
Hi
You have a magnificent blog. Congratulations. I love your passion!
I am new to blogging and thoroughly enjoy posting my daily recipe. Your recipes sound and look absolutely delicious – every one a taste-explosion for the taste-buds.
I have added you to my blogroll and I invite you to have a look at my blog – I would be honoured if you would add me to your blogroll.
Looking forward to sharing with you.
Sunny regards,
Mandy
Brownieville Girl says
I'm starving now!!!!!
Chele says
Think I'll just be popping over to yours for dinner next Saturday night!
Jackie says
Oh goodness me, Dennis, I'm so jealous of your vegetables! You always make such creative and beautiful things! I could learn a thing or two from you!
Man, I love summer. I wish summer in the UK weren't being so terrible, though! Our sun appears to have disappeared already! =(
Jax x
Elin says
Chef Dennis..this is a great eggplant napoleon ! Thanks for sharing 🙂 looks delish !
Magic of Spice says
I so love them both…a bit partial to the squash stack (just a bit)…Way there with you on the feta 🙂 They are both wonderful, and beautifully presented dishes.
Jess @ Bakericious says
Chef, I love the Eggplant Napoleon, didnt know can serve in this way, so creative!
Varada says
Love your stacks and the Eggplant Napoleon is just too good.
Would love to give it a try. But I don't eat eggs, so I'll have to substitute that with something. (Any thoughts?) Also wondering how it will be to add an onion ring somewhere in between for a little more flavor.
Thanks for a great post!
Best,
~Varada
[email protected] says
LOL! Cookies are in the making to be sent in the mail. Thank you for not requiring that- such a drag.
I do the same thing every Saturday morning – drive to the market and cannot wait to see what's in store for us that day! Love that habit!
Sara @ CaffeIna says
I actually love our Squash Blossom posts but these Eggplants Napoleon…oh gosh….gorgeous!!! I'm glad your wife is back safe and early and I'm happy for her 'cause she got to try the cookies 🙂 Looking forward the next post!
Veronica says
I'm not a big eggplant lover but the Napoleans are calling my name! I've never tried frying them so maybe that's where I've gone wrong. Love your simple contest–so many want you to jump through hoops, but I'm totally willing to do it to win! LOL! If you'd like cookies in the mail, you just may be in luck b/c I'm holding a contest right now and the prize is a dozen of my homemade assorted cookies! Check it out–all you need to do is submit a recipe using the secret ingredient and it can be from any recipe you've posted or you can post a new one.
Baking Barrister says
Your stacks look amazing! I bet the textures were a really nice contrast. You also remind me that I need to use more feta.
Lynn says
Yum – love the summer veggies!
Proud Italian Cook says
Yes It dosen't get better than this! Both look scrumpcious!
Lisa {Authentic Suburban Gourmet } says
Both of these napoleon's look divine. I am especially drawn to the second one – looks good enough to eat! Have a great week!
Marisa says
Both dishes sound incredible. I especially love the eggplant napoleans. I am always sure to get some inspiration when I visit your blog!
Lauren @ Delicateflavors says
The veggies look scrumptious! I think I will get myself to the Farmers market this weekend too. 🙂
p.s. Mom Chef. Lisa double post so I think I am the 100th post. He he…
The Mom Chef says
I was hoping I'd get to be post 100! I love your creations, as always. I think when I grow up I want to be just like you. Thanks, as always, for inspiring me to be more.
Dionne Baldwin says
I LOVE your squash blossom pics. I have so many right now but I'm just too chicken to try something with it. 🙂 Those napoleons and squash stacks look amazing. 😀 😀 😀 I could nearly give up meat altogether with cooking like that.
Jeannie says
I love the eggplant creations! Looks so awesome, like floating on water! Great photos Dennis, makes every looks as delicious as they should be!
Hannah says
Stunning- I think my jaw literally dropped at the sight of that first photo! Truly a wonderful sounding dish, and inspired plating.
Gree says
Wow Dennis, this post made me hungry! Eggplant can go awry so easily but when done well it is amazing, yours looks crispy and delicious. I love that sprig of basil too, that is gorgeous!
Nick Atonna says
Your eggplant napoleon reminds me of a veggie sandwich I had once that used fried eggplant instead of bread, great post as always. I'll send over some squash blossoms shortly.
Eileen says
These look so good! I'm always looking for new ways to use up garden veggies – thanks! I shop at Wegmans too. Don't you just love that place…
Gitte says
YES, lets have a meatless day. Why is it that we always think there should be meat with every meal. Love the post as always.
Stephanie says
The eggplant napoleon looks REALLY good! If I find some eggplant at Farmer's Market I'm definitely going to give that a try.
scrambledhenfruit says
What a great way to serve those beautiful veggies! Your stacks are so cute- they'd be hard to resist. Thanks for the chance at the gift card!
foodies at home says
Your stacks look mighty fine! I must say…I am getting a bit envious after hearing all about your wonderful outings to the market! What a treat it must be!
zurin says
What a great idea. Im going to try this..perhaps with a different seasoning though .:) thank you for the idea Chef!:)
Liv Wan says
I'm so jealous you. We don't have farmer's market in Edinburgh at all. (sigh) Here only has supermarket and they don't have huge amount of choice. by the way, your food looks as tasty and pretty as usual. 🙂
Biren says
The squash stack looks amazing and the eggplant Napolean sounds really tasty!
Lyndsey says
Wow, everything looks so good! Too bad you're already married! Hehehe! I sure wish we had a Wegman's near us, I would love to check out their new African section and try Isinongo samaZulu.
Koci says
I love those squash stacks! They look so juicy and summery. Plus leftover cookies?! It just doesn't get any better. 😀
Raina says
So happy to hear your wife is back:) Great giveaway! I have a long list of things I need..lol
Two great recipes for sqaush and eggplant! Thanks!
dmcgirl says
OMGosh, those stacks look much better than the stacks I posted on my blog yesterday! LOL… The smoke stacks in Morro Bay, CA! 😉
Love your food and your pictures!
Nive says
pics are gorgeous…thanks for this giveaway…
[email protected]
oneordinaryday says
An amazing dish, as always. It almost looks too pretty to eat, but I think I could manage to give it a try anyway. : )
Jessie says
What a beautiful veggie Napoleon! I just made some veggie stacks recently, but of course they weren't so creative (or photographed so nicely 😉 ).
Have a great day, Chef Dennis!
Katie says
That all looks amazing!
Val and Mani says
This is ingenious and looks almost too elegant to eat :). We actually bought eggplant for dinner tonight, so this recipe makes the cogs in our brains turn a bit.
grace says
what inventive and attractive stacks! you're certainly giving squash and zucchini and eggplant their much deserved attention! 🙂