Eggplant

My garden is really cranking out eggplants this summer. So instead of blanching and freezing, I make a 'fast' version of eggplant parmigiana and freeze individual portions.

I harvest a lot of the Japanese eggplants that have tender skin, and harvest my Black Beauty traditional eggplants when they are small, so don't peel any of them.

About 1 1/2 gallons worth of fresh eggplant
1 large can tomato sauce
1 large onion
1 tbsp dried oregano
1/2 tsp powdered garlic
1 lb ground beef
8 oz shredded mozzarella
powdered Parmesan


Chop onion and fry with ground beef, pour off fat, then add spices. Wash eggplants, trim off stem end, chop into 1/2 inch cubes and mix with onion and ground beef and cook until soft. Add tomato sauce, cook for another 5 minutes.
add the shredded mozzarella and cook on low until it melts over the top of the eggplant. Serve with a generous sprinkle of Parmesan on top, with fresh baked bread on the side.