Eggplant Parmegiana

3 eggs, beaten

2-3 large eggplants, sliced (and halved if they're really big)

1/4 C olive oil (more as needed)

2 C or more seasoned breadcrumbs (Italian style)

1 1/2 jars Ragu sauce

1 1/2 C mozzarella 

1 C Parmesan, grated

Sprinkle the sliced eggplant with some salt and set aside. After about 15 minutes, rinse in cold water and pat dry. 

Dip the sliced eggplant in the egg mixture, and then lightly dredge in the seasoned breadcrumbs. 

Heat the olive oil over a medium heat and then sauté the eggplant for a few minutes on both sides until golden brown. Set aside on paper towels as you finish sautéing the remainder of the eggplant slices. 

Preheat the oven to 350 degrees F. 

Lightly butter or oil a large casserole dish (9" x 13"). Put a layer of eggplant on the bottom of the casserole dish. Fit the slices closely together. 

Then pour on a cup or so of the Ragu until the eggplant is evenly covered. 

Sprinkle half of the mozzarella, and then half of the Parmesan. 

Repeat with a second layer of eggplant, Ragu, mozzarella and Parmesan. 

Cook for about 35 minutes until the eggplant is cooked through and the cheese is bubbling. 

Enjoy!

Shelburne Grange Fair, Massachusetts

Every August the town of Shelburne celebrates all things local--from locally grown produce to arts and crafts, baked goods, plus they prepare and serve a fabulous chicken BBQ! The atmosphere is wonderful and everyone seems to know each other. 

Tom Picardi brought some of the birds of prey from his sanctuary in Conway--the ones that have been injured, or that are unable to be relased into the wild. How wonderful to see some of these beautiful creatures up close. Breathtaking!

Zucchini Bread

3 C flour

1 tsp salt 

1 tsp baking soda 

1 tsp baking powder 

3 tsp cinnamon 

3 eggs, beaten 

3 tsp vanilla 

1 1/2 C brown sugar 

1/2 C white sugar

1/2 C apple sauce 

1/2 C oil (mild olive or canola)

3 1/2 C zucchini, grated (squeezed to remove excess water)

1 C walnuts, chopped 

1 C dark chocolate chips (optional)

Preheat oven to 325 degrees F. 

Line and butter 2 loaf tins (5" x 9")--I like to use Pyrex. 

In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. 

In a large bowl, mix the eggs with the vanilla. Add the sugar, apple sauce and oil and mix well. 

Add the sifted flour ingredients to the egg and sugar mixture. Mix well. 

Then stir in the zucchini, walnuts and chocolate chips. 

Distribute the mixture evenly between the two loaf tins and bake for approximately 55-70 mins until a knife comes out clean.

Allow the zucchini bread to cool slightly in the loaf pans before lifting them out to cool properly on wire racks. 

To serve: slice, lightly butter and add a little dollop of whipped cream if desired. 

Enjoy!