Eggplant Parm Straight from the Farm
Last week I made this gorgeous (not fried) eggplant parmesan inspired by our Easter trip to Italy earlier this year. I received eggplant from a local farm here in NC as part of my organic vegetable box I get delivered each week. Instead of traditional cheese that would normally be on top, I used raw unpasteurized goat’s milk cheese and parmesan. I was able to obtain this cheese because it had been aged 60 days or more, allowing it to be sold at my local health market.