Summer Zucchini Salad

4 descent sized zucchini, cut into 1 inch quarter rounds.  Steam until tender. 

 While squash is steaming, mix together:

2 cups cherry tomatoes, cut into halves

1 medium onion, diced

1/2 cup chopped cilantro                                                                                                                      

 1/2 cup cooked black beans

When squash is just tender, remove from pot, cool then mix with the rest of the ingredients.  Chill for at least an hour before serving.

For a complete vegetarian meal, this goes great with cheese enchiladas and avocado.  You can also mix in 1/2 to 1 cup of corn into it for a truly colorful salad.

I have discovered a better, healthier way to make this dish.

EGGPLANT PARMESIAN (approximately 6 servings)

Ingredients:

• 2 large eggplants
• 3 eggs, beaten
• 1/4 cup flour (I use soy, you can use what you prefer)
• 1 cup bread crumbs (or cracker crumbs…I like to use sourdough Wasa Crispbread)
• 1-1/2 quarts Marinara Sauce
• 2 cups mozzarella, shredded
• 1 cup grated parmesian cheese

Preheat oven to 350 degrees.

The process:

Part I:

1. Slice eggplant into 1/2 inch rounds. (Optional:  Some people think eggplant is bitter. If this is you, sprinkle each slice with salt, let stand 10 minutes, and wipe off juice that results.)
2. Place flour, beaten egg, and bread crumbs in 3 separate shallow bowls.
3. Coat eggplant slices in flour, then egg, then bread crumbs.
4. Place them on a cookie sheet.
5. Bake in oven for 35-40 minutes, or until soft when you insert a fork.

Part II:

1. In 13×9 pan, cover bottom of pan with sauce.
2. spread egglant to cover entire pan.
3. Cover with sauce.
4. Add layer of mozzarella.
5. Sprinkle parmesian over mozzarella.
6. Repeat , ending with cheese on top.

Cover pan with foil, cook for 35-40 minutes.  Remove foil, cook for additional 10 minutes so cheese browns slightly.

Remove from oven, let cool slightly before eating.