 |
 |
 |
 |
 |
 |
Kentucky Proud eggplant...
Nothing else is close.
Kentucky Proud eggplant is available from July through October. (USDA photograph)
Selecting Kentucky Proud eggplant
Look for firm, smooth skin that is deep purple in color. Avoid those with brown or blue streaks, or those with a yellowish cast. These tend to be of poor quality. If the eggplant looks shriveled, it will probably be bitter. Avoid eggplant with dark sunken areas or cracked skin with brown spots. These may indicate decay.
Storing Kentucky Proud eggplant
Refrigerate eggplant as soon after purchase as possible, in the vegetable compartment of the refrigerator, ideally between 45 and 50 degrees. Temperatures below 45 may cause soft spongy spots. Use eggplant within one week of purchase.
A tasty Kentucky Proud treat...Eggplant Parmigiana
You'll need:
extra-virgin olive oil
1 clove Kentucky Proud garlic, minced
1 large Kentucky Proud onion
1 17 ounce can tomatoes
2 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1 cup dried bread crumbs
2 Kentucky Proud eggs
1 large Kentucky Proud eggplant, cut into 1/2 inch slices
1/2 cup grated Parmesan cheese
1 8 ounce package mozarella cheese cut into 1/4 inch slices
About 1 1/2 hours before serving, cook garlic and onion in 2 tablespoons olive oil in a medium skillet over medium heat until tender, about 5 minutes. Add tomatoes, sugar, oregano, basil, and salt. Reduce heat to low and cook covered about 30 minutes. Preheat oven to 350 degrees. In the meantime, grease a 13 inch x 9 inch baking dish. Place bread crumbs on a sheet of waxed paper. In a small dish, use a fork to beat eggs with 2 tablespoons of water. Dip eggplant into egg mixture, then into crumbs. Repeat so each piece is coated twice. In a large skillet over medium heat, use 2 tablespoons hot olive oil to cook a few eggplant slices at a time until golden brown, adding more oil as needed. In the preheated oven, arrange half of eggplant slices in baking dish. Cover with half of the tomato mixture. Sprinkle with half the Parmesan cheese, and top with half the mozzarella. Then, place the other half of the eggplant slices, tomato mixture, Parmesan and mozarella. Bake 25 minutes or until lightly browned.
Yields 6 servings.
 |
Kentucky Proud is an official trademark of the Kentucky Department of Agriculture |
