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

Karen

Cook the eggplant first (grilled is best, but nuked will do), peel it, then mash it flat with a fork. Fry it with beaten egg. Optional - add cooked ground beef.