Easy Eggplant Parm

Cooking eggplant doesn’t have to be scary! Our eggplants are smaller and more tender than the usual store-bought ones, and don’t usually require any salting or pressing to make them chew-able. This twist on the classic parm recipe doesn’t even require all the battering and frying that traditional parm does, so that you can spend less time prepping and more time eating!

• 1 large or 3 small eggplant (our are usually on the smaller side!) sliced about ½”-¾” thick

• 1/2 cup olive oil, divided

• Kosher salt, freshly ground black pepper

• 1 small onion (yellow, white, or red), thinly sliced

• 4 garlic cloves, thinly sliced

• Crushed red pepper flakes (optional)

• 4 anchovy fillets (optional), plus more if you want

• 1 28 oz. can whole San Marzano tomatoes, crushed (or 2-3 large Heirloom Toms from Sungrounded Farm, diced)

• ¾ cup panko bread crumbs

• 1/3 cup (about) grated parmesan

• 2–3 tablespoons capers, coarsely chopped

• 2 tablespoons chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)

• ⅓ cup coarsely chopped parsley, divided

• 8 oz. fresh mozzarella, thinly sliced or torn

Serve on top of pasta or with just a side salad.

For cooking instructions visit: https://www.alisoneroman.com/recipes/eggplant-parm

Italian Eggplant Gnocchi Bake

This is a great way to get the hearty, cheesy goodness of eggplant parm, but in half the time - no breading or frying needed. And the good news is, when you get your eggplant from Sungrounded Farm, you’re getting a smaller and fresher fruit than the ones you get at the grocery store - that means way less chance of spongey eggplant.

• 12 ounces frozen or fresh plain gnocchi

• 1 1/2 tablespoons extra-virgin olive oil

• 1 medium white onion, diced

• Kosher salt

• 2 small Italian eggplant (about 1 pound), diced

• 1 1/4 cups store-bought roasted garlic marinara sauce

• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 ounces shredded provolone

• Sprigs fresh basil or oregano, for garnish, optional

For Instructions visit: https://www.foodnetwork.com/recipes/food-network-kitchen/italian-eggplant-gnocchi-bake-recipe-2121259