Tuesday, December 9, 2014
Patty Pan Eggplant
The above would make a lunch worth, sitting down, with a glass of wine, to enjoy. OK, if you are not a fan of eggplant, maybe this wouldn't work but for the rest of us, this is to enjoy. It is kind of cute with the yellow patty pan, near the top, of the stack.
I have come across, recently, a few people who were cooking with patty pan squash and I decided, just for the cute factor, I had to do something with them. I had planned to make eggplant Parmesan for dinner and wanted to figure a way to include my little patty pan friends.
My great decision was to use a tomato as a buffer between the eggplant and patty pan and top it with cheese. I was going to use goat cheese but I didn't have enough for all the stacks, so I changed my plan and used mozzarella.
I didn't know what to expect and I am happy to say, I was pleased with the results. Not only, is this a luncheon dish, it is a good as a side dish.
Patty Pan Eggplant
olive oil as needed
5 yellow patty pan squash, sliced into 3 pieces
2 medium tomatoes, sliced
1 eggplant, sliced about 1/4 inch thick
1 scallion, snipped
mozzarella (I am not sure how much, I used. It was enough to put a little on top of each patty pan.)
Heat 1 tablespoon of olive oil in a large skillet.
Place 4 slices of eggplant in pan and cook for 2 minutes on both side. Eggplant should brown and get soft.
Drain and replace with 4 more pieces until all the pieces are cooked.
On a cookie sheet on aluminum foil (sprayed), place eggplant pieces very carefully. They fall apart if not lifted with respect.
On top of each eggplant slice, place a slice of tomato followed by a slice of patty pan.
Top with cheese and scallions.
Bake at 450 degrees for 20 minutes or until cheese is browning and all the vegetables are cooked.
I chose not to use spices but feel free to add anything you like. Eat and enjoy.