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We are an organic produce co-op that provides organic fruits & veggies for less. Because we buy in bulk, we receive extremely low prices. For $33 you will take home 11-12 different varieties of organic fruits and veggies. Not only will you no longer pay grocery store prices for produce, but you may find that you are buying fewer unhealthy snacks.
If you would like more info please email me at jaxorganic@gmail.com.

All of our produce is top quality. If you ever have a problem simply let me know and it will be made up the following week.

We offer 12 different pick up locations and delivery to limited areas. Each Monday we pick up at our Arlington, Northside, Julington Creek, World Golf Village and Nocatee location. Each Thursday is Kensington, Atlantic Beach, JTB/Hodges, Mandarin, Orange Park, Westside, and Riverside.

We also have a convenient delivery service. Delivery is offered from Arlington to Ponte Vedra at this time. For only $5 you can have your produce brought to your front door. Won't be home? Just leave a cooler by your front door and it will be waiting for you!

Friday, March 4, 2011

Eggplant Parmesan II

Prep Time: 25 Minutes
Cook Time: 35 Minutes

Ready In: 1 Hour
Servings: 4
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
1-1/3 eggplant, peeled and thinly sliced
7/8 eggs, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided

1/2 (16 ounce) package mozzarella cheese,
shredded and divided
3 tablespoons and 1-3/4 teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009

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