This article was posted on 13 September 2009 :

A Perfect Match - Eggplant and Tomatoes

In addition to fresh local hand picked tomatoes available from March to December, Suntech also has the most beautiful beans, mini cucumbers and eggplants.

Here are some of the free eggplant recipes you find in our store right next to the purple beauties. Open 9am to 5pm seven days a week!

Roasted Eggplant and Tomatoes With Parmesan Cheese

INGREDIENTS:
• 2 small eggplants, cut crosswise into 1/4-inch slices
• 6 medium plum tomatoes, cut crosswise into 1/4-inch slices
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
• Fresh shredded Parmesan cheese
PREPARATION:
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.

Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer. Bake the slices for 35 to 45 minutes.

Parmesan Eggplant (Barbecue)
• 1 eggplant, into 1/2-inch [1.3-cm] thick slices
• Coarse salt
• 1 tablespoon [15 mL] olive oil
• 1 garlic clove, crushed
• 1 cup [250 mL] pesto
• 2 tomatoes, diced
• 3/4 cup [175 g] freshly grated Mozzarella cheese
• 1/4 cup [60 g] freshly grated Parmesan cheese
• Fresh basil, to decorate
• Vegetable oil, for the barbecue rack
1. Sprinkle eggplant slices with coarse salt until completely covered; set aside for 20 minutes.
2. Preheat barbecue until hot, oil barbecue rack and set temperature to low.
3. Using paper toweling, rub eggplant slices to remove all coarse salt, patting until dried. This to remove bitterness of eggplant.
4. Mix together olive oil and crushed garlic; coat bottom sides of eggplant slices with mixture.
5. Barbecue eggplant slices, coated sides down onto warm barbecue rack, for 8 minutes.
6. Turn eggplant slices over; spread 1 teaspoon [5 mL] pesto on top of each slice.
7. Evenly garnish eggplant slices with tomato dices; sprinkle with freshly grated Mozzarella and Parmesan cheeses.
8. Barbecue for 5 to 7 minutes more before serving, garnished with fresh basil.

Eggplant Sandwiches
• 3 Medium To Small Eggplants
• 1 Pound Mozzarella
• 2 Eggs
• 1 1/2 Cups Seasoned Bread Crumbs
• Fresh Basil Leaves
• Oil
• Salt & Pepper

Cut the eggplants into round slices, about 1/4 inch thick. Cut the cheese into thin slices to match the size of the eggplant rounds. Beat the eggs, and place the breadcrumbs in a bowl. Take two equal sized slices of eggplant, and place a slice of cheese and a fresh basil leaf between them. Carefully dip the "sandwich" first into the egg dip, and then into the bread crumbs. Heat the oil in a large deep skillet about 1 inch deep. Cook the eggplant sandwiches until they are golden brown. Keep them warm in the oven, while you continue to cook the rest. Serve warm, or at room temperature