Southern Fried Organic Eggplant
Ingredients
- 1 cup vegetable oil
- 1 large Pretty Girl Organic Eggplant, sliced
- 3 eggs, beaten
- 2 cups Panko breadcrumbs with Italian seasoning
- Fresh mozzarella slices
Dredging Station
- Milk Bowl: Soak eggplant slices in milk for 5 minutes.
- Seasoned Flour Bowl: flour and corn starch
- Egg Bowl: Beat 3 eggs.
- Breadcrumb Bowl: Combine Panko breadcrumbs with salt, pepper, paprika, dried basil, and chili pepper flakes.
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Dredge each Pretty Girl Organic Eggplant slice:
- Coat in beaten eggs.
- Dip in seasoned flour.
- Cover with breadcrumbs.
- Fry eggplant slices in batches until golden brown (2–3 minutes per side). Drain on paper towels.
- Place fried eggplant on a baking sheet, top with fresh mozzarella, and broil until cheese is bubbly and golden (about 3 minutes).
Tip: Set up all dredging bowls before starting to streamline the process!
Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 dash Italian seasoning
- 1 pint organic Pretty Girl Organic Grape Tomatoes
- 1/2 cup heavy cream (or to taste)
- 12 fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Prep the Veggies: Chop the onion and the garlic. On a sheet pan, combine onions, garlic, and the entire pint of Pretty Girls Organic Grape Tomatoes. Sprinkle with Italian seasoning, salt, and pepper. Drizzle with olive oil.
- Roast for 30 minutes until the tomatoes are soft and slightly caramelized, and the onions are tender.
- Carefully transfer the roasted mixture to a blender and blend until smooth. (Let it cool slightly if necessary.) Stir in heavy cream and torn basil. Adjust seasoning with salt and pepper.
- Serve warm with a sourdough crouton for added texture.
Tip: Roasting the Pretty Girls Organic Grape Tomatoes enhances their natural sweetness for a vibrant and rich soup!
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