Broccoli harvest and eggplant parm.

Ida made this really delicious eggplant parm that included the eggplant and some fresh basil and oregano from the garden.

• 3 tablespoons olive
• 2 garlic cloves, minced
• 1 eggplant, peeled and cut into 1/4 inch slices
• 1 tablespoon fresh basil chopped
• 1 teaspoon fresh oregano chopped
• 1 tablespoon grated Parmesan cheese
• 1 medium tomato, thinly sliced
• 1/2 cup shredded reduced fat mozzarella cheese
• 
  

• Directions

  1. Slice eggplant, sprinkle both sides with salt, place in colander for one hour. Rinse well with cool water, pat dry.
  2. Combine olive oil and garlic- brush over both sides of eggplant slices.
  3. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes. Turn over eggplant slices and bake another 5-8 minutes longer or until golden brown.
  4. Cool on a wire rack.
  5. Place half of the eggplant in a greased 1-qt. baking dish.
  6. Sprinkle with half of the basil and Parmesan cheese.
  7. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan and layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella.
  8. Cover and bake at 350 degrees F for 20 minutes.
  9. Uncover and bake 5-8 minutes longer or until the cheese is melted.

Though not what I would call bountiful, we topped our first broccoli: