Margaret’s Eggplant Parmigiano with a farm stand mesclun salad
Ah, the end of summer. Sad to say good-bye, but beautiful autumn is just around the corner. I love every season and I am glad I live in a place that experiences all four of them.
How was your holiday weekend? Ours, upstate, was filled with gorgeous weather with some sprinkles of rain just as we were driving back to Manhattan in the early evening on Monday.
This time also celebrates our one-year birthday for this blog! LOVE now has close to 3000 followers with additional monthly exposure across the globe in South Africa via Spice4Life.
On Saturday, we got together with our dear friends, Margaret and Wayne. They had us over to their house and Margaret made a fantastic dinner. Starting with delicious fresh summer corn crab cakes – a recipe from Mark Bittman – she moved us into Fall with the most amazing Eggplant Parmigiano with a beautiful mixed green salad. She used farm stand organic mesclun with scallions, heirloom tomatoes and avocado. But the Eggplant Parmigiano, oh my, was divine!!! The eggplant was not breaded beforehand, but sautéed on its own, the mozzarella was dreamy and the tomato sauce (homemade) was perfect. It was scrumptious pure heaven. She has promised the recipe, an old one from The New York Times, that she had lost but put back together from memory.
We need that recipe soon, Margaret!!!
Here’s her beautiful meal.
