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You are here: Home / Topics / Recipes / An Easy Eggplant Recipe: Fried Eggplant Topped with Sauteed Tomatoes, Herbs and Cheddar Cheese

Recipes

An Easy Eggplant Recipe: Fried Eggplant Topped with Sauteed Tomatoes, Herbs and Cheddar Cheese

eggplant_tomato

I hope you enjoyed the past two weeks of guest posts.  I know I did and enjoyed it so much I plan on featuring more of my favorite blogs in the winter time. (If you have a blog and would like to contribute a guest post on Spain in Iowa, please leave me a comment with the name of your blog. )

It was a time of refreshment for me but honestly, with so much producing in the garden and breath-taking summer colors in bounty at the farmers market, I couldn’t help but continue to shoot pictorials.

I told myself not to, but what can I say… I love seasonal food and capturing it at the peak of its beauty.

beautiful_tomato

Isn’t that yummy?

One thing is for sure, with so much producing and time spent in putting up the harvest, quick meals are essential during this time of the year.

The greatest thing is that it’s a snap when you have the seasons freshest ingredients from your garden or the farmers market.

Fried Eggplant Topped with Sauteed Tomatoes, Herbs and Cheddar Cheese

eggplants_with_tomatoes_2

This is a simple fried eggplant recipe highlighting the flavors of freshly picked tomatoes. The tomatoes are slightly sauteed in extra virgin olive oil, mixed with a blend of basil and mint. Super simple, super fresh.

Ingredients:

  • 1 large eggplant, cut in slices 1/2″ thick
  • breadcrumbs
  • 2 eggs, beaten
  • extra virgin olive oil
  • 1 cup fresh tomatoes, diced
  • 2 tbls fresh picked basil, julienne
  • 2 tbls fresh picked mint, julienne
  • 3-4 tbls extra virgin olive oil
  • cheddar cheese
  • salt to taste

Method:

1. Slice the eggplants. Starting with one layer at a time, lay out on a plate and salt each piece to draw out moisture from the vegetable.  Allow to rest for 15-30 minutes.  Once enough moisture has been released from the eggplant, pat each piece dry.

3. In a cast iron skillet or pan, heat about a 1/2″ of olive oil.

4. To the sliced eggplant, first dip in beaten egg and then in breadcrumbs.  Fry each piece in the olive oil until browned on both sides.  Drain on a paper towel on a dish.  Work in batches and continue this process until all of your eggplant slices have been breaded and fried.

5. Once your eggplant has been fried, in a separate pan, heat 3-4 tbls of extra virgin olive oil.  Saute the fresh cut tomatoes, basil and mint for 3-4 minutes or until the tomato has warmed through.  Add salt to taste.

6. Lay out the eggplant slices on a serving platter topped with the tomato blend and sprinkled with cheddar cheese.

What are some of your simple recipes highlighting freshly picked vegetables from the garden or farmers market?  Please share in the comments… it’s a busy time for all of us.


11 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Guest Post: Driftless-Transcaucasian Eggplant Bruschetta by Sofya of the girls’ guide to guns and butter
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Comments

  1. Simplify, Live, Love says

    August 29, 2011 at 7:44 am

    This recipe looks really tasty! Next year, I’m growing eggplant! 🙂

    Reply
  2. Miranda says

    August 29, 2011 at 12:38 pm

    Nom. Sounds really good. I have some eggplants that i might do something similar with.
    Ps, i’d love to write a guest post some time 🙂

    Reply
    • Diana Bauman says

      August 29, 2011 at 1:23 pm

      Miranda, I would love that!

      Reply
  3. Reem | Simply Reem says

    August 29, 2011 at 4:14 pm

    Lovely!!! This recipe looks luscious….
    I love eggplant and I am going to make this soon.

    Reply
  4. Mely says

    August 29, 2011 at 7:36 pm

    Hi Diana,
    Lovely tomato and great and easy recipe. What is not to love about that combination. YUM!

    I have a great time reading your guests posts, getting to know new bloggers with very interesting views. You even gave me the idea of doing something alike. This coming September month I will be featuring Mexican Bloggers. I hope you stop by and visit.

    Hugs,

    Mely

    Reply
  5. Belinda @zomppa says

    August 29, 2011 at 8:56 pm

    That tomato is beautiful!!! It is perfection. So is this recipe.

    Reply
  6. Lori says

    August 31, 2011 at 6:29 pm

    I made this as part of our supper tonight and everyone loved it. The only things I changed was that I baked the eggplant instead of frying it and I sauted some onions and garlic along with the tomatoes and then I stuck it in the oven and melted the cheese. I will definetly make these again and next time will make a double batch!

    PS I just found your site recently and just love it! Thank you!

    Reply
    • Diana Bauman says

      August 31, 2011 at 9:17 pm

      Thanks for the comment Lori and I love your changes! I’ll have to try that next time 😀

      Reply
  7. Neela says

    September 18, 2012 at 8:10 pm

    just made this for dinner…it was so delicious..i double dipped the eggplant, in egg and then in bread crumbs and then again…so crisp…it took no time at all to make and was delicious!! thanks so much!

    Reply
    • Diana Bauman says

      September 19, 2012 at 5:43 am

      That’s great to hear! Thanks for letting me know 🙂

      Reply

Trackbacks

  1. Recipes I want to try « Can't Cook says:
    September 29, 2011 at 3:23 pm

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I’m Diana – mother of three, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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