May - Eggplants

I have planted eggplants for the past 4 years. The last 2 years I have planted this variety and had such great luck! It is called "Fairy Tale". It stays this color even when it is bigger. I find it not quite as bitter as the darker eggplants. Last year I had about 2 eggplants per week off of only 2 plants for about 3 months straight! Hopefully this year will be just as plentiful :)

Here is one of my favorite eggplant recipes that will help you use up the excess of tomatoes from your garden too.

Eggplant Casserole:

1 eggplant

2 med. tomatoes

2 tbs. butter (for the healthier version, i substitute olive oil)

1/2 c. chopped onion

1 tbs. parsley

1tsp. salt

pepper

dash of sugar

1/4 c. bread crumbs

1/4 c. parmesan cheese (fresh grated is the best!)

preheat oven 350degrees. peel eggplant and cut into 1/2" cubes. cook in boiling salted water for 5 min. and drain. immerse tomatoes in boiling water for 2 min. and drain. remove skin and chop. melt 2 tbs. butter in skillet add onion. cook till slightly tender. mix eggplant, tomato, onion, parsley, salt and pepper. pour into 1 1/2 quart dish. Mix a little melted butter (or olive oil) with bread crumbs and parmesan cheese. sprinkle over eggplant. bake 20-25 minutes.