Summer Fare

One of the pleasures of my childhood was that I was exposed to a variety of vegetables from our grandmother's large garden. Since we were "drafted" to help with the weeding, watering, and harvesting, we received the fruit of our labors in trade...fair enough. I guess I wasn't a typical child, because I would eat just about any vegetable set on the dinner table, and I loved them! (Well, cooked spinach is my one exception...but that's another story.) The home-grown tomatoes, corn, green beans, peas, and potatoes were yummy, but I really appreciated it when Mom served the more unusual vegetables...mashed turnips, fried parsnips, and fried eggplant. Now we're talking! Once in awhile Mom will still fix one of these when I visit, just because she knows I love them so much.

While looking through one of my cooking magazines, I came across this recipe which dresses up eggplant into a main dish. I prepared it last night for supper, and it was delicious!

Beefy Eggplant Parmigiana

1/3 cup chopped onion
1/4 cup finely chopped celery
1 t. dried parsley flakes
1/8 t. garlic powder
2 T. vegetable oil
1 can (14 oz.) Italian stewed tomatoes
1/4 cup tomato paste
1/2 t. dried oregano
1 1/4 t. salt, divided
1/2 t. pepper, divided
1 bay leaf
3/4 cup flour
1 cup buttermilk
1 medium eggplant, peeled and cut into 3/8-inch slices
additional vegetable oil
1/2 cup grated Parmesan cheese
1 pound ground beef, cooked and drained
2 cups (8 oz.) shredded mozzarella cheese, divided
1 1/2 t. minced fresh parsley

In a large saucepan, saute onion, celery, parsley and garlic powder in oil until tender. Stir in the tomatoes, tomato paste, oregano, 1/2 t. salt, 1/4 t. pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.

in another In a shallow dish, combine flour and remaining salt and pepper. Place buttermilkshallow dish. Dip the eggplant in buttermilk, then in the flour mixture. In a large skillet, cook eggplant in batches in 1 inch (I used much less) of hot oil until golden brown on each side; drain.

Place half of eggplant in a greased 13 in. x 9 in baking dish. Top with half of Parmesan cheese, beef, tomato mixture and mozzarella cheese. Top with remaining eggplant, Parmesan cheese, bee and tomato mixture.

Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5 - 10 minutes longer or until cheese is melted. let stand for 10 minutes before serving. Sprinkle with parsley.