What's Cooking From Your Garden & How Are You Cooking It?

Since we're all gardeners here, was wondering what you all are currently harvesting & what you're doing with it in your kitchen?

Last night I harvested what probably will be the last of my eggplants & made a zippy "Parmagian"-type bake that turned out quite well.

Several small or two medium eggplant - any type (I used "Ping Tung" oriental type & "Listada de Gancia" violet/white Italian type), sliced 1/2" thick.
1 fresh basil leaf for each eggplant slice
Enough fresh tomato slices to cover eggplant slices (I used "Celebrity" & "Homestead")
1 jar of your favorite pasta sauce (I used Barilla Arrabiatta - spicy)
Extra-virgin olive oil
dried oregano
powdered or granulated garlic
dried crushed red pepper flakes
Seasoned dry bread crumbs
Approx. 8 oz. grated mozzarella cheese & approx. 1 cup grated parmesan cheese, mixed together. (you can definitely use more cheese to taste)

Preheat broiler. Oil a shallow baking sheet & place eggplant slices on it. Brush eggplant with olive oil & sprinkle with oregano, garlic, & pepper flakes. Broil until just starting to soften - testing often with a fork. This will only take a few minutes, so don't walk away for long. Remove from oven, turn slices, & repeat with oil-brushing & seasoning. Return to oven & continue broiling until tender, but not browned or mushy. Remove from oven & reset oven temp to bake at 350.

In a baking dish large enough to hold eggplant & other ingredients in 2 to 3 layers (this will depend on number & size of eggplants), pour in a thin layer of jarred sauce followed by a single layer of eggplant slices. Top each eggplant slice with a fresh basil leaf, followed by a layer of fresh tomato slices. Place a dab of jarred sauce on top of each tomato slice & follow with a layer of the mixed grated cheese. Repeat layers ending with cheese.

Sprinkle a thin layer of seasoned breadcrumbs on top, drizzle on a little extra-virgin olive oil, & bake for approx. 30 minutes or until heated thru (check with a fork or knife tip), cheese is melted, & everything looks bubbly.

Great on it's own with a green salad, or served with/on your favorite short pasta.