Every bit of food matters! Here’s how I’m finishing up preserving (and enjoying) the eggplant harvest. JOIN OUR COOKING COMMUNITY! … and if you’d like information on the freezer dryer we added to our arsenal, you can do that right here:
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Eggplant measurements:
4 pounds eggplant
2 cups bread crumbs
1 cup ground almonds
4 eggs
1 cup flour
4 cups canned tomatoes
8 ounces mozzarella cheese
1/2 cup Parmesan cheese
Fresh parsley or basil, for garnish
Filmed and edited by Stuart Elliott
PO Box 369, Malaga, WA 98828
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