Eggplants
Tomatoes
Fresh Herbs

  • Under the Green Tent: Cape Henlopen Hawk Watch with Sue Stuver will be available to give you information about the Hawk which is a valuable raptor. Find out about the annual Hawk Count, which is conducted at the nearby Cape Henlopen State Park. Volunteers are needed!
  • Entertainment: Regina Aamacha is back with that great voice of hers, playing her guitar and singing your favorite songs.
  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at pat@rbfarmersmarket.com to find out what help is needed.
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    Eggplant Parmigiana
    Courtesy of Mario Batali
    Less oil and salt than most eggplant parmigiana recipes!
  • 2 large eggplanta, about 2 pounds
  • Salt and pepper
  • 2 cups basic tomato sauce, (your own or purchased)
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick (available at Taste of Italy tent)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh bread crumbs, lightly toasted under broiler
  1. Preheat the oven to 450 degrees F.
  2. Using some extra-virgin olive oil, oil a baking sheet.
  3. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  4. Lower oven temperature to 350 degrees F. In an 8 by 12-inch pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  5. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.