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Baked Eggplant Parmesan
Main Ingredients: Olive oil, eggs, plain dry breadcrumbs, Parmesan, dried oregano, dried basil, Coarse salt, ground pepper, eggplants, Chunky Tomato Sauce, mozzarella
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce (See recipe below)
1 1/2 cups shredded mozzarella

Place eggplant slices on a cookie sheet lined with foil or parchment paper. Sprinkle each slice with kosher salt. In about 20 minutes, you should see water droplets form on the tops of the slices. Rinse the slices and dry them thoroughly with a paper towel.

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Dennisons Farm, Elora, TN

Eggplant Parmesan
Main Ingredients: Eggplant, Mozzarella, Parmesan, Spaghetti Sauce with or without meat, egg, Olive Oil
Peeled Eggplant Slices
Mozzarella cheese
Grated Parmesan Cheese
Spaghetti Sauce with or without meat
Beaten egg
Olive Oil

Dip Slices in egg (there is no need to soak the slices in this recipe)
Dredge in grated parmesan cheese. In a teflon skillet fry slices in olive oil (or other vegetable oil) until the cheese is good and brown. Reduce heat and pour the spaghetti sauce over all the slices. Simmer for 10-15 minutes (covered) then place a generous slice of Mozzarella cheese on each and cover again and simmer for about 5 more minutes until the cheese melts.
This is delicious just as it is, or you can serve over your favorite boiled pasta.

Dennisons Farm, Elora, TN

Fried Eggplant
Main Ingredients: Eggplant, egg, salt, honey
1/2 inch thick to 1 inch thick slices of Eggplant (according to preference)
Beaten egg
Soak peeled eggplant slices in salted water for 1/2 hour and press between paper towels for an additional 1/2 hour to remove any bitter taste
dip eggplant slices in beaten egg and lightly salt. Pan fry in a little butter until golden brown on both sides and very tender. Serve as-is or drizzle with honey or syrup.

Dennisons Farm, Elora, TN

Grilled Eggplant
Main Ingredients: red wine vinegar or Balsamic vinegar, vegetable oil, honey, lemon pepper, salt, Eggplant
1/2 cup red wine vinegar or Balsamic vinegar
1/2 cup vegetable oil
1/2 cup honey
lemon pepper

Split Dennison's Italian Eggplants lengthwise, set cut side down in shallow dish. Mix all other ingredients and pour over the eggplant. Allow to marinate at least 1/2 an hour (more is better) and then place on a hot BBQ grill. Delicious as a side dish with grilled steaks. How do I know?? ;-)

Dennisons Farm, Elora, TN

Main Ingredients: zucchini, eggplant, bell pepper, tomatoes, garlic, onions, thyme
2 zucchini
1 eggplant (European eggplant are skinny like Asian eggplant. Buy a small to
medium one, slim shape)
1 red bell pepper
2 tomatoes
1 clove garlic
2 medium brown or red onions
1 stick of thyme
salt and pepper to taste
Wash the veggies
Cut the zucchini in slices (about 1/2 inch thick) and dice the eggplant in
similar size chunks. Put into deep dish. Salt the vegetables generously and
let them sit and bleed for 30min. Then wipe them off with kitchen paper.

Wash and slice the bell pepper, remove the skin and seeds from inside.

Blanche the tomatoes with boiling water and skin them, then dice the

Crush the garlic and chop the onions

Heat 2 TBSP olive oil in a deep pan and sautee the zucchini and eggplant on
high. Remove them and put on plate.

Put bell pepper in pan and sautee a couple of minutes. Add a little olive oil, the garlic and onions and simmer for abut 5 min. Add the rest of the vegetables, the diced tomatoes and thyme, salt and pepper. Mix gently, cover with lid half way and cook on low for 35min.

Option: top with fresh basil before serving.

Option 2: You can make it a meat dish by tossing the cooked ratatouille with
brown fried bacon pieces or cold prosciutto slices just before serving.

Marion Renk Rosenthal, Corona del Mar, CA

Scrambled eggs
Main Ingredients: eggs, tomatoes, greens, eggplant, onions etc, Salt, pepper
This summer at the farmers market, grab something new (tomatoes, greens, eggplant, onions etc.) and chop in preparation for a sauté.
Salt and pepper your new vegetable and place in a skillet until soften. Set aside.

A mystery guest to scrambled eggs

Scrambled eggs are a magnificent vehicle for experiencing new foods. This summer at the farmers market, grab something new (tomatoes, greens, eggplant, onions etc.) and chop in preparation for a sauté.

Salt and pepper your new vegetable and place in a skillet until soften. Set aside.

Marion Cunningham’s method for scrambling eggs in The Breakfast Cookbook is my all time favorite:

Heat a frying pan over low heat and add butter – one tablespoon to one half the number of the eggs being prepared. In a small pan, heat ¼ cup water for every two eggs that you prepare and add another tablespoon butter to half the number of eggs being prepared. Break the eggs into a bowl and beat them until the yolks and whites are mixed. When the butter has melted, pour in the eggs. Stir them constantly but gently, keeping them moving so that the uncooked liquid runs under the solids. After 20 seconds, salt and pepper and after 2 minutes, add some of the hot water and butter mixture as they finish cooking.

Mix together with your sautéed summer veggie of choice and smile at your companion.

Roben Mounger, Columbia, TN

Southern Deep Fried Eggplant
Main Ingredients: Eggplant, flour, cornmeal, salt, egg
Peeled Eggplant cut into 1 1/2" square chunks or (french fry style) strips.
Mixture of 1 cup flour to 1 cup cornmeal with about a teaspoon of salt added
Beaten egg
Soak peeled eggplant chunks in salted water for 1/2 hour and press between paper towels in a colander for 1/2 hour to remove any bitter taste.
Dip eggplant in egg, then in flour & cornmeal mixture, then in egg, then flour mixture again and drop into very hot oil. Fry until golden brown. Put on paper towels to drain and serve hot. (strangely enough this is pretty good with ketchup!)

Dennisons Farm, Elora, TN

Stuffed Eggplant

Preparation: 1 hour
Baking: 30 minutes
Serves: 6

1. Boil whole eggplants in enough water to cover, until soft, approximately twenty minutes. When cool enough to handle, cut in half - lengthwise. See option No. 1 below.
2. Scoop out meat of eggplants leaving a margin of 1/4 inch, being careful not to pierce shells. Reserve shells and chop the scooped out flesh roughly.
3. Melt margarine in large skillet and sauté peppers, onions, celery and garlic until limp, about ten (10) minutes.
4. Add chopped eggplant meat and additional butter if needed, and simmer until meat is softened.
5. Mix in shrimp and cook an additional 8 to 10 minutes.
6. Put shrimp mixture in a large bowl and fold in crabmeat and parsley.
7. Preheat oven to 350 degrees. Cool mixture slightly. Add one quarter cup or more bread crumbs to firm up mixture. Salt and pepper to taste.
8. Stuff Eggplant shells and sprinkle tops lightly with additional bread crumbs and paprika.
9. Brush tops very lightly with oil and bake in oven for thirty minutes.

Note Option: In Lieu of boiling the eggplants. I use this method.
1. Cut the eggplants in half lengthwise and scoop the top surface lightly to remove seeds. Score (diagonally) the top surface lightly and sprinkle with salt. Leave the eggplants to stand on paper towels for 30 minutes. (This removes the tartness of the eggplant). Rinse the eggplants, pat dry and wrap in foil. Bake for 15 minutes in 350 degree oven.

Dennisons Farm, Elora, TN