I Love My Garden & Healthy Eggplant Parmesan Recipe

Last Friday I got to work out in the garden for 5 hours. The weather was a wonderful dry 70 degrees. In the front yard, mostly hidden from the street is a small vegetable garden. I just added another raised bed for more vegetables next year. The vegetable gardens are hidden by fragrant, deer resistant flowers and plants. Most years the deer leave my front garden alone until fall, after I have deadheaded the flowers and the deer seem to be more adventurous. My plan is to harvest before they find the vegetables.  Since fragrance makes deer nervous, I pulled lots of fragrant stems of Chocolate Mint and scattered them around the ripe vegetables. Even dry the chocolate mint gives off it’s fragrance when stepped on.

To the left is the start of my new vegetable bed in the front garden.I’m taking some dirt from this area to use as fill in another area and will be filling this raised bed with compost.  From the street it will be almost hidden as the bed to the right was, by fragrant deer resistant flowers. You can also see the scatterings of my chocolate mint cuttings among the peppers and eggplant.
Healthy Eggplant Parmesan
3 or 4 or as many eggplants as you want to use. Unpeeled.
Olive oil
Pasta Sauce of your choice
Fresh Grated Parmesan Cheese and mozzarella cheese
Breadcrumbs
This is really easy. Don’t peel the eggplant. Slice crossways into little rounds. Do not add salt and “sweat” the eggplant. It seems to me that adding salt and letting the eggplant sweat out on paper towels, then rinsing them off loses nutrients and exchanges them for salt. Not Needed!
Pour a bit of olive oil in a glass pie plate. Flip your eggplant rounds onto the oil to lightly coat then  lay eggplant rounds one layer deep on a large cookie sheet.
Roast in a 400 degree oven. Watching closely,  flip and roast the other side. Cook until just soft.
In a flat pan spread a layer of sauce, then a layer of eggplant topped with some of both cheeses.  Repeat, ending with a layer of breadcrumbs. Bake in oven until bubbly and done. Yum


The next day we had fog roll up from the creek that runs through the town. The fog almost hides the mountains. This is my view from my porch. We have a school across the street.


A day or two later we had sunlight!  The sun is backlighting this Double Delight Rose.

I also made 5 Grape Pies. I baked one pie. This is Ted’s last slice. I froze 4 unbaked pies. Later we will be remembering summer with grape pie. Here is my recipe.