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Eggplant Parmesan

Updated: Aug 9, 2020

Eggplant Parmesan


So today, with the ingredients from the farm (Japanese eggplant, , Onion, and tomatoes) I made Eggplant parm with some of my own ingredients such as olive oil, parsley, basil, mozzarella, panko breadcrumbs, and flour.


First I washed all of the ingredients from the farm and cut the eggplants into quarter slices, and I added salt and left them out for an hour. The reason why I added salt was so I can release the moisture from inside the eggplant. Then I put the tomatoes in the blender with the onion and made it into a sauce. I preheated the oven to 350 degrees and made a mixture of adobo, paprika, flour and mixed it together. I dipped the eggplant slices into the mixture with the panko breadcrumbs and I put the sauce on top with mozzarella. Threw it into the oven for about 45 minutes and drizzled some Olive oil on top.

What I’d do differently next time

Something that I would do differently next time is add a bit more sauce because I feel like it needs a bit more sauce, and next time I want to use egg because it adds more flavor. Speaking of flavor I was surprised at how well it tasted. It was very good and all the seasoning blended really well together. And it wasn't dry at all.

Difference between store bought vegetables vs freshly picked.

One noticeable difference between store bought vs freshly picked vegetables is that the fresh ones taste more earthy and smells really good. I also noticed that it has a more flavorful taste for some reason which is very confusing. Store bought ones don’t really have as noticeable of a smell and sometimes it can taste a little bit off. Freshly picked vegetables are more consistent with their flavor is something that I noticed.


Below are some pictures that I took during the process of preparing the food that I made.

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