Welp, due to some late blithe, we have had to be vigilant taking care of our tomato plants to survive and keep producing. As of right now, they are hanging in there and producing. However, since we have to spray them with stuff we have to harvest everything ready and then spray because we can't harvest for a few days after. In which case, we just did and I am here to say...

Anyone want any tomatoes?

I will deliver them to your IC home (all others will have to come to us, :)!) Oh!

And peppers too?

And eggplant (in a few more days)?

Easy Eggplant Parmesan for 5" round baking dish
(It is just like lasagna but the eggplant slices go where the lasagna noodles normally go.)

1 eggplant
2 roma tomatoes
3 large thin slices of zucchini
mozzarella (shredded)
parmesan (grated or shredded)
salt, pepper, garlic, basil
extra virgin olive oil

Peel eggplant and slice up eggplant into 3/8" slices.  Lay flat on plate and sprinkle with salt, tilt plate at a slight angle and let eggplant sweat off bitter juices.  (In about an hour.)  After an hour, pat dry eggplant and heat 1/8 to 3/16" oil in skillet on med-high.  Fry eggplant on each side until looks lightly browned and softened.  You can also place zucchini in skillet and saute after eggplant is done, just remove extra oil if you like. 

Then in your smallest baking dish, I used a 5" round one I had, spray with cooking spray then layer in however order you want depending on how much you have of each on hand... eggplant, parmesan, roma slices, salt, pepper, mozza, basil, zucchini, mozza, eggplant, tomatoes, salt, pepper, parmesan, zucchini*, etc... end with eggplant, then parmesan and mozza and basil.  Cover and bake at 375 for 20 minutes if you use a small dish.  Can bake 5 more minutes uncovered at end.

(If you make this in a large dish, it takes about 3 eggplants and then you can use actual marinara sauce as well or instead of roma slices.  Also, a bigger dish is for 45 minutes.)

Again, to this dish my husband said, "It was surprisingly amazing."  You can be the judge of that. 

*Also, when I lived in Italy, we made variations of this type of dish all the time.  We used whatever fresh veggies we had on hand, onions, peppers, carrots, etc and saute them up and put them in however.  We also used buffalo mozzarella (the soft stuff sold in water) and if you have the inkling try that for a layer, yummy!