This was a quick dinner, made up while we were on vacation in Maine. It turned out pretty yummy, and the layer of roasted cherry tomatoes on top was quite fun. Allow time to salt your eggplant and squash slices to remove excess moisture, and you have a winner! Please note in this recipe I used some summer marinara sauce from a previous recipe. The ingredients are flexible here, so feel free to skim the recipe then make it your own as you see fit!
This is the quintessential August recipe, allowing for many seasonal veggies to be swapped in and out of the dish. Allow yourself time to simmer the sauce and salt and press the eggplant slices, it really makes a big difference. Aside from the eggplant, tomatoes and Parmesan cheese foundation, much of the dish is flexible, so leave it to your imagination!
Peppers with cheese and bacon, ’nuff said. This one is a favorite in the Buck residence, where spicier peppers like the jalapeño wind up at Jess’ house. Enjoy all the joy of a jalapeño popper without the spicy zing.
