Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

• Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

This exciting twist on the Italian classic features crispy slices of breaded and fried eggplant layered with tangy marinara sauce, melted mozzarella cheese, and zesty sourgrass. Baked until golden and bubbly, this comforting and flavorful dish is sure to become a favorite. Serve it as a satisfying vegetarian main course or as a hearty side dish alongside pasta or salad for a complete meal that's sure to please everyone at the table.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds

• Salt

• 2 cups breadcrumbs (regular or seasoned)

• 1 cup all-purpose flour

• 3 eggs, beaten

• Vegetable oil, for frying

• 2 cups marinara sauce

• 2 cups shredded mozzarella cheese

• 1/2 cup chopped sourgrass leaves

• Fresh basil leaves, for garnish (optional)

Instructions

1. Prehear Oven: Preheat your oven to 375°F (190°C).

2. Salt and Drain the Eggplant: Place eggplant slices in a colander and sprinkle generously with salt. Let sit for about 30 minutes to draw out excess moisture. After 30 minutes, rinse eggplant slices under cold water and pat dry with paper towels.

3. Bread the Eggplants: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, then dip into beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

4. Fry the Slices: Heat vegetable oil in a large skillet over medium-high heat. Fry breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer fried eggplant slices to a paper towel-lined plate to drain any excess oil.

5. Layer Eggplant and Sauce: Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices on top of the sauce, slightly overlapping if necessary. Spoon more marinara sauce over eggplant slices, followed by a sprinkle of shredded mozzarella cheese and chopped sourgrass leaves. Repeat layers until all eggplant slices are used, finishing with a layer of marinara sauce and shredded mozzarella cheese on top.

6. Bake: Cover the baking dish with aluminum foil and bake in preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove foil during the last 5-10 minutes of baking to allow the cheese to brown slightly.

7. Serve: Once baked, remove sourgrass eggplant Parmesan from the oven and let cool slightly. Garnish with fresh basil leaves, if desired.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!