As the days grow longer and the sun-kissed fields of the Brewster Farmers Market burst with the bounty of late summer, there's no better time to indulge in the simple yet exquisite pleasures of fresh, locally sourced ingredients. In the heart of this season, we invite you to explore a culinary masterpiece that encapsulates the essence of this abundance - our "Eggplant Parmesan Stacks with Fresh Tomato Basil Sauce." Crafted with care from the market's own harvest, these stacks are a testament to the vibrant flavors of eggplant, tomatoes, and basil at their peak. Join us on Saturdays from 8 am to 2 pm at 997 Route NY-22, Brewster, NY 10509, to gather the ingredients that will turn your meal into a celebration of summer's finest offerings. Let's embark on a culinary journey that showcases the very best of our local community's produce.
Eggplant Parmesan Stacks with Fresh Tomato Basil Sauce
For the Fresh Tomato Basil Sauce:
- 4 large ripe tomatoes, diced
- 1/2 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
For the Eggplant Stacks:
- 2 large eggplants, cut into 1/2-inch thick rounds
- 2 cups fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fresh breadcrumbs (you can make these by pulsing fresh bread in a food processor)
- Olive oil for frying
- Fresh basil leaves for garnish
Preparing the Fresh Tomato Basil Sauce:
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced tomatoes to the saucepan. Cook for about 5-7 minutes, or until the tomatoes start to break down and release their juices.
Stir in the chopped fresh basil and season with salt and pepper. Simmer for an additional 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
Preparing the Eggplant Stacks:
Preheat your oven to 375°F (190°C).
In three separate shallow dishes, set up a breading station. Place the flour in the first dish, the beaten eggs in the second dish, and the fresh breadcrumbs in the third dish.
Dip each eggplant round first into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumbs, pressing gently to adhere.
In a large skillet, heat olive oil over medium-high heat. Add the breaded eggplant rounds and fry until they are golden brown and crispy on both sides, about 2-3 minutes per side. Place them on paper towels to drain any excess oil.
In a baking dish, spread a spoonful of the fresh tomato basil sauce. Place a fried eggplant round on top, add a slice of fresh mozzarella, a sprinkle of grated Parmesan cheese, and a spoonful of sauce. Repeat to create stacks, finishing with a slice of mozzarella on top.
Bake the eggplant stacks in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves and serve the Eggplant Parmesan Stacks with additional sauce on the side.
Enjoy your Eggplant Parmesan Stacks with Fresh Tomato Basil Sauce! This dish beautifully highlights the freshness of the ingredients, from the ripe tomatoes to the fragrant basil.
As we embrace the changing seasons, there's no better way to celebrate September a visit to the Brewster Farmers Market on Saturdays from 8 am to 2 pm at 997 Route NY-22, Brewster, NY 10509, to discover the freshest local ingredients for creating this delectable dish. Let's savor September together, one bite at a time.