BeachFire Backyard Eggplant Parmesan

The recipe below came straight from Farmer Dave's own table! We will be featuring a new recipe from time to time in an effort to encourage farm to table habits both inside and outside our restaurants! BeachFire is a full supporter of healthy, fresh eating every day, not just those days when we are lucky enough to have you in our restaurants!

The main ingredient preparing
for its debut!

If you have your own garden recipes to share, please e-mail them to us at, kelly@beachfire.com.

BeachFire Backyard Eggplant Parmesan

Slice the eggplant into ¼” thick slices, you can peel it or not, we prefer the skin with all of the nutrients and vitamins.

Drizzle it with olive oil lightly, then dust it in flour.

Mix up three eggs with a pinch of salt and pepper and some fresh thyme.

Place the dusted eggplant into the egg wash and let stand 30 seconds to absorb the egg.

Pack each piece into seasoned bread crumbs, we use Progresso Italian herb breadcrumbs.

Place the eggplants on a baking rack and bake at 350 deg. F. for approximately 30 minutes.

Sauce:

6 each fresh or vine ripe tomatoes or (1 20 oz. can Pear tomatoes in juice)

Basil straight from the garden
to the pan.

1 each medium onion minced

2 oz. Olive oil

3 each clove garlic

8 each large basil leaves

Pinch Salt

Pinch pepper

¼ cup white wine (Riesling) and more for sipping

Provolone cheese sliced for layering later.

In a sauce pot add the oil and bring to a smoking point.

Add the garlic and the onion and cook until the onion is translucent in color.

Add the basil, seasonings and wine and simmer until wine is dry.

Add the tomatoes and 1 cup water.  Cover and reduce heat to a medium flame.  Simmer 30 minutes covered.

Remove lid and blend sauce.  Correct seasoning if needed.

Eggplant Parmesan Casserole Assembly:

In a 9” 13” baking dish, lay down a thin layer of your fresh tomato sauce.

Lay down a layer of the eggplant.  Cut pieces to fill holes if needed.

Place a layer of provolone cheese down and another layer of the sauce.

Repeat this until all the eggplant is used up.

Finish with sauce on top and some cheese, sprinkle with parmesan cheese and bake at 350 deg. F. for approximately 30 minutes covered, remove cover and bake an additional 20 minutes.  Remove from oven, let stand approximately 20 minutes before cutting.

Fresh veggies used in the garden side salad
accompanying the main dish.

Cut and serve with some of the fresh sauce over top, parmesan cheese and a good glass of red wine, may we suggest a glass of our local Frisby Cellars Cabernet!