I shared a picture on my instagram page recently of my end-of-summer veggie garden bounty, and the thing that I’ve been most proud of are the eggplants I grew this year! Also in my garden basket was a handful of leaves cut from freshly planted kale and a few last juicy summer tomatoes. The combination of ingredients plucked fresh from the dirt was my inspiration for this dish. I crisped up the eggplant with a light breading and then layered it with a flavorful, seasoned parmesan and ricotta combo. Then I topped it with the burst tomatoes and kale that had been sautéed with garlic. It was so simple, so good, and I love how the dish brought out the flavors of each of the veggies (the crispy eggplant — that I’m so proud of — was the star of the show). Scroll down for the full recipe!
- Olive oil
- 1 Large Eggplant, sliced into ¼” discs
- 2 Cups of breadcrumbs
- 2 eggs
- 2 cups of cherry tomatoes
- 2 cups of kale, roughly chopped
- 1 large clove of garlic, minced
- ¼ cup of parmesan cheese, grated
- ¾ cup of ricotta cheese
- 1 tbsp of oregano
- 1 tsp of garlic powder
- 1 tsp of onion powder
- Salt and Pepper
- Fresh parsley, for garnish
- Heat a drizzle of olive oil in a large pan.
- Dredge sliced eggplant through whisked eggs and then into the breadcrumbs, then transfer the breaded slices into the hot pan.
- Cook for 4-5 minutes on each side, flipping when they become golden brown. Repeat until all slices are cooked and transfer to a serving dish that can be kept warm in the oven during the remaining steps.
- Add another drizzle of olive oil to the pan and drop in the cherry tomatoes, chopped kale and garlic. Cook until the tomatoes begin to burst and kale wilts, about 5-7 minutes. Season with salt and pepper.
- While the tomatoes and kale are cooking, stir together in a separate bowl the grated parmesan cheese, ricotta, oregano, garlic and onion power. Season with salt and pepper.
- Spoon the ricotta mixture over the warm eggplant, and then pour the hot tomato and kale mixture on top. Garnish with chopped fresh parsley before serving.
