cooksimple.com

I recently got a new cookbook, The City Gardener’s Cookbook, which focuses on how to use up all your garden produce. I do not have a garden but I love veggies so I figured this book would be good. It is my favorite cookbook of the week! This book has so many yummy and unique vegetable recipes - I cannot wait to try them all. Cheesy Vegetable Casserole, only slightly modified, was my first recipe out of the book. It turned out quite well and is a great way to showcase summer produce. It sounds looks more complicated to make than it really is.. I think the whole thing took me 1.5 hrs which includes the 30 min baking time for the eggplant and the 45 min baking time for the casserole. So mostly, I was just sitting around reading.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 medium potato, diced into 1/2-inch cubes
• 1 cup dry bread crumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 eggs, lightly beaten
• 1/2 teaspoon salt
• ground pepper, to taste
• 1 medium zucchini, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced
• 3 Tablespoons olive oil
• 1 (8 oz) block cheddar cheese, grated

Directions

Preheat oven to 400 degrees. Place the eggplant slices on a greased baking sheet and bake covered with foil for 30 minutes, or until tender.

Meanwhile, steam to potatoes for 5-7 minutes, or until tender. Remove from heat and let cool. In a small bowl, mix breadcrumbs, basil and oregano. Mix salt and pepper with eggs.

When eggplant is done, remove from oven and turn oven down to 375 degrees.

Oil a 9×13″ pan and dust with 1/4 cup of the bread crumbs. Make two layers of: eggplant, potatoes, zucchini, tomatoes, egg mixture, olive oil, breadcrumbs, cheese.

Bake, covered, at 375 degrees for 45 minutes.

Serves: 8-10 as a side dish; 4-5 as a main dish

This is a fun spin on eggplant Parmesan. You could serve over pasta, but it’s great on its own as a small plate for dinner or an appetizer.

Ingredients

• Eggplant, sliced length-wise about 1/4 in thick
• Beaten egg
• Italian breadcrumbs
• 1/2 C olive oil (or other frying oil)
• 2-4 oz chevre
• Standard tomato sauce (see previous recipe)
• Fresh basil

Directions

In a large skillet, heat the oil till it crackles and pops when you drop a drop of water in it. Dip the eggplant into the egg wash and then dredge it in breadcrumbs. Place in the skillet, one at a time. When the edges start to turn brown, turn the eggplant over. When both sides are brown, remove from oil.

Next, you’re going to place a piece of eggplant on a plate, then spread some goat cheese on. Then put another piece of eggplant on top of that and some more goat cheese. Stack it about 3-4 slices high. Don’t put goat cheese on the top piece.

Spoon the tomato sauce on top and sprinkle with basil.

I saw the idea for this dish somewhere (no, I can’t remember where)… It caught my eye because we get a lot of summer squash and zucchini around here during summer and I do not particularly like either (except in zucchini bread). It seems a shame to not buy summer squashes since they always look so bright and fresh at the market. When I saw the idea for a squash carpaccio I knew it was something I had to try - if only in an attempt to eat more of the yummy looking squashes at the market. I am happy to report that the thin slices avoided both the mushy texture and “raw” squash taste that I do not like.

Ingredients

• 1 small zucchini
• 1 small summer squash
• 1 teaspoon olive oil
• 1/4 lemon
• freshly ground pepper
• salt
• shaved Parmesan

Directions

Slice the zucchini and summer squash into circles as thinly as possible. Arrange slices overlapping on a small plate. Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Shave several bits of parmesan over the whole plate. Let marinate for at least 15 minutes before serving.