Things to Make - Cooking with Seasonal Veggies (tomatoes, eggplant & squash)

This summer, we joined our first CSA (a half-share at Great Country Farms). So every week, on our doorstep, we receive one bin full of yummy veggies and fruit. In the last few weeks, such deliveries have meant a large amount of tomatoes, eggplant, and squash/zucchini. So what to do?

For the squash and/or zucchini, Real Simple published a great/simple recipe, that's a little different from most squash recipes I've found. - spaghetti with zucchini, walnuts, and raisins (I know it sounds like an odd combination, but even my husband liked it, despite the lack of meat).

For the squash/zucchini and tomatoes, allrecipes.com has a tomato/squash casserole recipe that's quite yummy. http://allrecipes.com//Recipe/tomato-zucchini-casserole/Detail.aspx

For just the tomatoes, often they're wonderful to eat as is (and so so much better than what you buy in the store) but if you want to jazz it up a little this Cooking Light recipe for tomato granita is really yummy.

Regarding the eggplant, I LOVE eggplant parm, but I hate all the steps to make it, so in an effort to make things easier, I created my own simple recipe (with help from my mother-in-law) that I find somewhat addictive. Here it is:

Darcy's Easy Eggplant Parm

ingredients - 1 medium/large eggplant, 3 fresh tomatoes, olive oil, breadcrumbs, shredded parm cheese (or, i like to use the parm, assiago, fontina, provolone blend from trader joes called "Quattro Formaggio")

1. Cut eggplant into 1/2 inch rounds and generously apply salt to the pieces. Let sit about half an hour and then pat dry with a paper towel (i know it sound silly, but this keeps the eggplant from getting soggy)
2. Brush slices with olive oil (lightly) and bake at 350 degrees for about 15 minutes
3. Remove eggplant slices from the oven and assemble them into stacks with the tomato (cut into round slices), breadcrumbs (about a tablespoon), and cheese (i.e. eggplant, tomato, breadcrumbs, a light smattering of cheese, then repeat. So that each stack has 2 eggplants and 2 tomatoes).
4. Bake at 350 degrees for about 15-20 minutes or until the cheese is melted but not burned.

See, so easy, and somewhat healthy, right? Okay so cheese is bad, but at least no frying occurs.

How about everyone else? Any other suggestions for seasonal produce? I'd love to hear them.