Baked Stuffed Eggplant

Today I am using the eggplant that I found at the farmers market in Westminster earlier this week.  For this recipe I wanted to go in a different direction than a traditional parm while still sticking loosely to the same theme.  I’m not really sure if this is more of an eggplant parm or a lasagna, but it is delicious. Because these eggplant are long and narrow I decided to cut them lengthwise so I would have a nice platform for the stuffing.  Three of these medallions along with a helping of pasta is a satisfying lunch for any day.

 

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Farmer’s Market

Living Local

I have recently heard of the Westminster Farmer’s Market.  This Friday I decided to check it out for the first time.  For such a small community I was surprised to see just how many farms were represented.  I would highly recommend anyone who has never been to a farmers market to check one out.  It is amazing to see the wide variety of products available that go far beyond any mass-produced supermarket varietals.  Something as simple as a tomato can become a work of art that tastes equally amazing, plus the freshness of something picked the same day simply can’t be beat.  I ended up getting a half dozen Japanese Eggplant from Woodland Ridge Farm. I’m looking forward to some baked stuffed eggplant later this week.

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