From the gardens of Mike Scott of Eagle Rock Backyard Farms
2 eggplants (1 1b. each)
1 & 1/2 cups heirloom tomatoes cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup mozzarella cheese grated
1/3 cup parmesan cheese grated
3 large cloves garlic chopped or crushed
1 teaspoon dried oregano
2 tablespoons of fresh basil chopped (extra leaves for garnish)
1 lb. cooked spaghetti
Salt and pepper to taste
Cut tomatoes into small 1-inch pieces and place in a large mixing bowl. Add 1 tablespoon olive oil, basil, oregano, garlic, and salt and pepper to taste. Toss with hands. Put aside. Do not refrigerate. You want it room temperature.
Cut eggplant into half inch round pieces. Brush with olive oil, salt and pepper and place on hot grill. Cook until tender. Add a mixture of mozzarella and Parmesan cheese to the top of eggplants and cook until cheese is melted.
Drain tomatoes in a colander to get rid of the extra juices before adding the tomatoes to the dish. You can stack the eggplant, tomatoes, and extra cheeses to your desire. Enjoy!
From Mike’s summer garden: eggplant, heirloom tomatoes and sweet basil.