It’s too hot outside in the garden today so the garden is coming inside
a table for 2
for tea with the bees
set by the garden door
a butterfly sandwich for nibbling perhaps
and wine in a garden glass
a cup of tea with a spoonful of honey
some eggplant crisps
a sunflower goblet holds a plate of petit fours
and a votive candle hides in an eggplant house
Even if you’re not an eggplant fan
I think you’ll enjoy these Eggplant Crisps!
Here’s the recipe:
EGGPLANT CRISPS
Ingredients
- 1 large eggplant washed
- olive oil
- Parmesan cheese
- Panko or Italian breadcrumbs
- 1 egg beaten
- sesame seeds
- Marinara sauce optional
Instructions
- Slice the eggplant into 1/8″ thick rounds. Lay rounds out on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out moisture. Turn slices over and salt other side and let sit for another 15 minutes. Pat slices dry, removing salt with additional paper towels.
- Mix Parmesan and breadcrumbs in a ratio of 2 parts Parmesan to 1 part breadcrumbs. Generously coat a foil lined baking sheet with olive oil.
- Dip slices in beaten egg, dredge in Parmesan breadcrumbs, heavily coating both sides. Lay slices on foil pan, drizzle with olive oil and sprinkle with sesame seeds. Bake at 400 for 15-20 minutes until golden and crispy.
- Makes about 16 slices
for the Butterfly Sandwich recipe click here
Is it too hot to eat in your garden?
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the garden wine glass and the sunflower goblet are from JMdesigns
The “eggplant estates” candle house is from Spring clearance at Hobby Lobby
the dotted cloth is simply draped fabric remnants
the polka dot plates are from Amazon.com early this year
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I am joining these great parties: