Bakemom and Justsaymo: you are on it with this eggplant stuff!

I prepare like Bakemom: salt lightly, let it sweat, then blot dry with paper towels. Then egg wash and into a mix of Italian breadcrumbs, garlic powder and grated parm. Fry the slices until nice and brown and drain on paper towels.

I can eat it just like that or...

Layer it in a casserole, and add some marinara or meat sauce and mozzarella cheese. Top it off with a little grated parm and into a 350 oven for about an hour. Then let it rest. Nothing like Eggplant Parm!

Try it grilled like Justsaymo: brush with olive oil, and a little pepper. Makes a great appy on sliced Italian bread sprinkled with some parm.

Here's another idea: Cut it in half lengthwise and scoop some of the flesh out of the middle. Saute the flesh with some sun-dried tomatoes, mushrooms and onions and a little ground beef.

"Stuff" the halves with the mixture and bake at 350 about 45 minutes on a cookie sheet or shallow casserole.

Another idea: skin and chop a small eggpplant into large dice. Do the same with fresh mushrooms (any type) and some good ripe olives. Make a marinade of olive oil and balsamic vinegar, add some minced garlic, salt, pepper and fresh chopped parsley. Mix all together and refrigerate for a 24 hours. Let come to room temp before serving on grilled Italian bread slices.

Just some ideas.

Prof