Using Eggplant - Eggplant Parm!

If you can't tell by now, way too many of my recipes come from Saveur.  This is true of this entry, eggplant parmesan.  I more or less followed the recipe.  I'm really not a big eggplant fan, but breaded fried, and covered in tomato sauce loaded with fresh mint and basil?  Yes, please.  For the record, this recipe uses CSA eggplant, mint, basil, and garlic.

Starting with a medium to large eggplant, peel and cut into 1/3 to 1/2 inch slices.  Prepare a flour/eggwash/breadcrumbs station - it is good to have some room to spread out here.

I'm pretty glad to have moved into a new apartment a week ago with a much larger kitchen... We'll see if my postings get more ambitious accordingly.  Flour --> eggwash --> breadcrumb all of the eggplant slices.  I used panko breadcrumbs, which worked nicely.  Heat 1/4 cup of olive oil in a cast iron skillet over medium-high heat until very hot but not smoking, and cook the eggplant in batches, not crowding the skillet.  Give it about 2.5-3 minutes per side.

Cool on a cooling rack over paper towel.  While this is going on, cook the sauce as specified in the recipe.  I made the sauce as called for, but with a small handful of fresh CSA basil and mint added in at the end, stirred in right before it comes off the head.  Put a thin layer of sauce on the bottom of a large pyrex baking dish, then  layer the browned eggplant slices on top of the sauce.  Cover the eggplant with more sauce, then some greated parmesan-reggiano, and finally with grated provolone or mozzarella, whichever you like \

Bake for 20 minutes at 375 or until cheese is melted and a little browned and sauce is bubbling, let cool for a couple minutes, and serve with pasta and a salad.

Peach Pork Chops with Tomato/Cucumber Pearl Couscous

I really like using sweet fruits in savory applications, and to me, fresh peaches seem to cry out to be paired with pork.  I picked up 4 thin cut (or "quick fry") pork chops, seasoned them with salt and pepper, and seared them in a heavy, hot skillet (avoid both non-stick and cast iron for this) for about 3 minutes per side (or until cooked through).  Set aside, and tent with foil.

Deglaze skillet with wine of your choosing (I used about 1/2 a cup of a rose I had open and around), and add 1/2 a red onion and 1/2 a bell pepper (both chopped) with a couple cloves or garlic and chile of your choosing if you like a little heat (both finely chopped).  I used a red fresno, the most versatile hot chile to cook with, in my opinion.  Cook over medium heat until everything is softened. 

As the onions and peppers cook, drop 3 peaches into boiling water for about 20-30 seconds, and then remove to an ice-water bath.  The skins of the peaches should run right off.  Remove them, cut in half to remove pits, and chop into about 3/4 inch cubes give or take.  Add to the skillet once the onions and peppers are softened, but not mushy.  

Cook until peaches soften up a little, then finish with a small splash of red wine vinegar to liven up the flavors a little.  Spoon over chops and serve -

The couscous is about as simple as it gets:

• cook some pearl couscous, and allow to cool
• chop up peeled and seeded cucumbers (we had lots of CSA ones around)
• chop tomatoes
• finely chop some parsley and mint
• toss couscous with herbs, vegetables, and a couple tablespoons of olive oil
• add lemon juice, salt, and pepper to taste

Serve at room temp or chilled (can be made ahead of time).  This goes really well with just about anything, and it is very light and summary.  It is basically tabooleh flavors with pearl couscous.  Enjoy!