Tonight's Dinner - Local Potato Crusted Red Snapper, Local Eggplant & Tomato Sandwich, with a "Not So Local" Broccoli

Let's start with the "not so local" broccoli. Today my almost 4 year old started crying when I told her what we were having for dinner. When I asked her why she was so upset, she answered, "we never have broccoli anymore!"
I tried to explain that the broccoli at the farm isn't ready yet and that we have a lot of wonderful seasonal vegetables and that I could make her favorite sauteed zucchini, but she was not having it. So instead of trying to seek out a local early broccoli at the various farm stands near our house, we drove to the local grocery store and bought some plain old non organic, have no idea where it was grown or who grew it broccoli. She of course blurted out in the store, "broccoli is too in season!" as we put it into our basket.

Chloe's Favorite Steamed Broccoli
Steam, then add salt and pepper with a little butter (and if you are in the mood) top with grated parmesan or cheddar.

Local Potato Crusted Day Boat Red Snapper
What you need:
Red Snapper Fillets
a large plate with flour seasoned with salt and pepper
a shallow bowl with an egg lightly beaten
4 fingerling or other new potatoes
salt
pepper
lemon

Season the fish with salt and pepper. Using a mandolin thinly slice the potatoes. Heat your sauté pan. Then take the fish and put each side into the flour, then into the egg, and then take your potatoes and wrap them around (or just on top of) the fillet. Add oil to your pan and put the fish in potato side down and sauté until golden brown on that side, flip over, and cook a few more minutes. Remove from pan. Squeeze the juice of the lemon over the fish and season with salt and pepper.

Eggplant and Tomato Sandwich
What you need:
1 large eggplant (or 2 small ones)
Sliced Fresh Mozzarella
Sliced Tomato
Balsamic Vinegar
Olive Oil
Salt
Pepper

Preheat oven to 400 (convection if you have it). Slice the eggplant into half inch rounds. Line a baking sheet with foil and drizzle with olive oil, salt and pepper. Bake for 20 minutes (or 15 if using convection). Remove and allow to cool for a few minutes. Assemble sandwiches and drizzle with balsamic and season with salt and pepper.