One of the first things we made upon our return from Chicago was Eggplant Parmesan and Collard Greens. My mom has been nice enough to host a few eggplant plants in her garden and we recently picked a couple ripe ones. She said they are all of the sudden exploding over there, so I’m sure we’ll have a few more eggplant posts coming up!
Also, we received some collard greens in our crop share. Having never used collards before, we relied on the recipe provided in our CSA newsletter. In that recipe, you heat a little oil in a pan, roast some garlic and add the greens to wilt. We added some carrot greens to this recipe as well. They are then topped with golden raisins, toasted pine nuts and salt and pepper.
For the eggplant, we realized we didn’t have any egg for breading, so we just sprayed the eggplants with cooking spray, dipped them into Panko bread crumbs and cooked them in a little oil on the stovetop. They cook so dang quickly; I was running around the kitchen to get paper towels for them to drain! We served them with spaghetti and Trader Joe’s pasta sauce. Now that I think about it, there was no Parmesan cheese in the breading, so I guess they aren’t technically Eggplant Parmesans, but oh well.
Everything turned out really tasty! The eggplants were cooked perfectly and had just a bit of crunch from the breadcrumbs. The collards were earthy and sweet from the raisin mixture and we made the perfect amount for a side dish.
Like I said earlier, my mom has a ton of eggplants and was going to try to cook them for the first time. I hope her Eggplant Parmesan turned out good!