Eggplant Parmigiano with Grilled Lemon, Garlic Artichokes

Today was a lovely Italian dinner. The eggplants and artichokes looked amazing at the store, so I picked some up. I made my own pasta sauce, but you could always use your favorite jarred marinara sauce. There are plenty of different ways you could make this dish, so be creative. Add your own spin on things! It makes everything so much more exciting. I served this with a lovely fresh organic salad, with a simple homemade balsamic vinaigrette.

Eggplant Parmigiana:

2 28oz cans whole peeled tomatoes, crushed by hand or in blender( I love San Marzano.)
2TB Extra Virgin Olive Oil
1 small onion, diced
4 cloves garlic, minced
salt & pepper
basil, thyme, oregano, rosemary, red pepper flakes (optional) to taste
1/4c dry red wine(optional)
2 large eggplants cut into 1/4" disks (I peel mine)
1c flour
3 eggs, beaten
1c dry breadcrumbs
vegetable oil, for frying
1/2c Parmesan
1/2lb fresh mozzarella, cut into large chunks, or grated is fine

Saute onion, and garlic in EVOO just until soft. Add in the crushed tomatoes, season with salt and pepper, add in wine if desired. Also add in any dry or fresh herbs if desired. Bring to a boil, and reduce to simmer, and simmer for 30 minutes.

While sauce is simmering, slice eggplant and sprinkle with 1 1/2tsp of salt, place in a colander and toss and let sit for 30 minutes. Press eggplant between towel to dry off, dust in flour mixture, then into egg, and then cover lightly with breadcrumbs.

Preheat oven to 375°, pour oil in large skillet, about half way up. Heat oil on med-high heat(when a bread crumb sizzles and floats it's ready). Fry eggplant in batches about 2 minutes per side (until golden brown). Drain on paper towels.

Spread 1c of sauce on the bottom of a 9x13 pan. Put down 1/2 of the eggplant, 1/4c Parmesan. Then cover with 1 1/2c of sauce, the remaining eggplant, 1/4 c Parmesan. Pour rest of sauce over evenly, top with mozzarella. Bake until bubbly and brown about 40-45 minutes.

Grilled Lemon, Garlic Artichokes

4 small artichokes
2 lemons
3/4 olive oil
4 cloves of garlic, minced
1tsp salt
1/2tsp pepper

Fill a large bowl with cold water and juice of 1/2 a lemon. Trim 1" off top of artichokes, then take and trim stem to 1 inch. Take kitchen shears and snip ends of the other leaves. Cut artichokes in half lengthwise, put in water. Bring a large pot of salted water to a boil, add artichokes and cook for about 15 minutes. Meanwhile start up your grill over medium heat. While they are cooking, mix chopped garlic, remaining lemon juice, olive oil, salt and pepper in a bowl. Remove artichokes from water and drain. Take to grill, and baste with garlic dip, and flip often, basting every turn. Cook about 5-10 minutes, until the tips are a little charred.