Conference turris::cooks

I make eggplant parm all the time and would love to share my recipe!
The following looks long and complicated... but it isn't!  So read on.

Before cooking, have ready:

Eggplant, peeled and sliced (1/8" thick)
Cooking oil for frying
Bread crumbs in a large bowl (flavored or unflavored)
eggs & milk for dipping in a large bowl
jar parm cheese**
Large jar your favorite tomato sauce (I use Ragu or make your own)
Paper towels for draining cooked eggplant slices

PART 1 (This part takes the longest time)

Heat oil in frying pan.  Dip eggplant slices in egg/milk then in bread crumbs
and fry both sides till lightly browned.  Remove and drain on paper towels.

The more eggplant you use, the longer this process takes.  You will have to
replenish the oil, egg and bread crumbs if you're frying several eggplants.

PART 2

Once all of the eggplant slices have been cooked and drained, select the
containers you want to use for the end result.  (I usually purchase 2-3
large eggplants and make up several small containers... I buy aluminum loaf
pans at the market, fill them, freeze them.  These containers are convenient
because they are disposable.  I am asked to make eggplant parm for parties
alot and I don't have to worry about remembering to take my dishes home.)  

In layers:  starting with eggplant slices on the bottom, top with some tomato
sauce (right out of the jar is okay), sprinkle with parm cheese.  Repeat this
process till the container is filled. 

** I have at times included in the layers with the parm cheese, a few slices
of mozzerrella cheese or ricotta cheese.  I've even seen it cooked with tofu
in the layers.

Heating the parm takes 45 min to 1 hour at 350.

I made up a bunch of eggplant parm last Saturday (eggplant is nice and
fresh these days).  Served it with a salad and a side dish of pesto.  It
was great!

Bon apetite!

I sometimes use a shortcut for part I.  Instead of frying the coated 
eggplant slices I bake them.  I can't remember exactly, but it is
something like 350 for 10 minutes, turn the slices and then another
10 minutes.  You can probably fit all the slices onto one cookie 
sheet.

re .2 & .3  You can if you wish to get some oil flavor drizzle some 
	olive oil over the slices before baking and after turning.

Seems to me I heard someone say that the eggplant should be soaked in a
water and walt (I think) solution then drained to get the bitter taste
out????  Since Im not a particular fan of eggplant I really dont know

Does anyone have a recipe for eggplant parmesean that does not require
the eggplant to be breaded and fried (I'm willing to fry in olive oil
but would like to avoid the breading if possible).  My recipe books
fail me on this one.


     				D

    Are you trying to avoid the egg/milk as well?  If you are just trying
    to avoid the breadcrumbs, dredge your eggplant in just the parmesan
    cheese.  Alternatives to egg/milk can be just plain water or better
    still water with a little bit of cornstarch to provide adhesion
    without changing the taste.  Otherwise the recipe[s] would be
    essentially un-altered -- maybe you'd add less parmesan later.
                              
    Alternatively, since its got tons of sauce anyway, would any kind
    of breading be missed if you didn't want breading to begin with?
    
    Am I being too simplistic?
    
    Annie

    I don't fry the eggplant anymore.  Instead, take some cookies sheets,
    line them with aluminum foil.  Coat the foil with a thin layer of
    oil.  Dip the sliced eggplant into egg then flour and place on cookie
    sheets.  Place in a preheated oven (350 or so) and cook about ten
    minutes or till lightly browned.  Turn the slices and cook till
    the other side is browned.  The cooking time varies depending on
    how thick the slices are.  If the slices don't cook all the way,
    that's alright too because they'll cook more after the sauce and
    cheese are added.  This way is also quicker because you can do more
    than 3 or 4 slices at one time.  I usually use two cookie sheets
    and fit about 6-8 slices on each tin.
      After you remove the slices from the oven, place them on a brown
    paper bag to drain(the bag absorbs the excess grease).  Layer with
    sauce and cheese and bake.
    
    Manina

    Here's a word from the old Continent... I don't know what your local
    version of "melanzane alla parmigiana" is (you call it eggplant
    parmeasan - incidentally, eggplant is called aubergine over here),
    but this is a variation on the theme of my mother's recipe. Try
    it out, it's super!
    
    The aubergines are sliced (not too thin,and quite wide), salted
    thoroughly on both sides and left spread out on a plate for 20 mins.
    The salt is then washed off, and the slices squeezed to eliminate
    excess water. 
    
    Meanwhile, one will prepare a white sauce with flour, marg, salt,
    milk and nutmeg. 
    
    And also a bolognese sauce by frying finely chopped onion,carrot,
    celery in oil/marg; adding some lean ground beef, a bit of stock,
    wine and a can of tomatoes, chopped. This is to be left simmering
    for at least half an hour: the longer the better.
    
    Once all this is ready, grease a baking tin, place a small layer
    of white sauce and cover with aubergine slices. Then spread a layer
    of bolognese on this and, again, one of white sauce. Cover with a
    good sprinkle of parmesan cheese and start again from the aubergine
    layer, adding 2 or 3 layers, until you run out of ingredients. Your
    last layer must be one of parmesan.
    
    Bake in the oven at 180 deg. C until nice and brown. No need to
    fry anything, the aubergines will be as lovely and soft as you could
    possibly wish.
    
    Enjoy it with a nice bottle of Italian wine, but do not serve straight
    out of the oven. Let it cool for 15 min, that will make serving
    easier.
    
    Ciao.
    OLIVO 

    Has anyone had any luck sauteeing eggplant?   I've had reasonable
    success with slicing/breading/deep-frying, but just sauteeing seems
    to be a pain.. the eggplant just absorbs whatever oil is being used
    (you'd swear that a few slices of eggplant couldn't *REALLY* suck
    up that much oil, but they do!)... then they seem too greasy; and
    if
    you don't use enough oil, it seems that the slices just dry out;
    also the skins don't seem to soften well either, at least not as
    well as when you go deep-fry.
       any thoughts would be appreciated!
    							Jim
    

    Since I've been dieting, my eggplant hasn't seen a drop of oil.
    Instead, I have cooked it various ways, mainly using it to fill
    out a dish in which I've reduced the amount of beef.  I use chopped
    eggplant in my tomato/meat sauces and stews to give them body.
    And I've found that eggplant, simmered in tomato juice or V8 until
    it's soft, is quite good without any fat.  By the way, I peel my
    eggplants, and remove some of the seeds if there are too many.
    
    Here's my diet tomato sauce recipe:
         Brown the ground beef or ground turkey (works out fine with turkey)
    and onions. Drain all fat.  Add mushrooms and eggplant and stir,
    then add any other sauce ingredients you like, like tomatoes and herbs
    and garlic, and cook until thickened.  I've even used V8 in place
    of other tomato sauces, with great success.  I'm going to have to
    try the hot V8!

         Amounts?  Per person, I use 3 oz of meat, 1/2 an onion,
    1/2 cup chopped eggplant, 1/2 cup sliced mushrooms, 6 oz V8 or 3/4
    cup of canned tomatoes, 1-2 cloves garlic, and large amounts of
    basil, oregano, marjoram, and parsley.  Sometimes I add in chopped
    celery, too.  Note that the meat is measured before cooking,
    and about an ounce of fat will drain off - less if it's lean meat.
    So this is really not very much meat, compared to the usual recipe.
    If I'm using ground turkey I sometimes use 4 oz, since the ground
    turkey seems to have a high water content, and it's lower in calories
    than beef anyhow.

    --Louise

    I've taken to using the microwave for eggplant, especially if the
    recipe calls for baking it. When nuked, the slices cook faster and
    stay moist, instead of drying out as they always seem to do in the
    oven.
    
    -b

    Re: .2
    
    You shouldn't use the brown grocery bags for food.  The bags are
    filled with chemicals.  I read this recently on a bag and was
    surprised.  
    
    Judy

    
    re -.1
    
    	I also read an article about using grocery bags for food (could
    have been a chapter in _The Jungle_) ... DON'T!
    The article talked about how the bags were stored in warehouses
    along with all the other things that come along with warehouses,
    ie rats, mice, and their respective droppings & poisonings.
        
    
    Tina
        

    I searched the directory for a better place to put this note, but
    it didn't really fit into any existing topic.  
    
    This recipe comes from a friend who works at LucasFilm's Droid Works.
    We jokingly call it "Painless Eggplant" because we've both served
    it to lots of people who swear they don't like eggplant but still
    like this dish.  It's a variation of ratatouille. 
    

    Preparation Time: ~45min
    Serves:	4-5
                  
    1/3 - 1/2 cup olive oil 
    1 large or 2 small eggplants 
    1 green pepper
    2 large onions
    2 cloves garlic
    1-28 oz can of peeled whole tomatoes (keep the juice)
    1/3 - 1/2 cup red wine vinegar 
    2 tablespoons sugar
    2 teaspoons basil
    1/2 lb fresh mushrooms 
    hunk of mozzerella (optional)
    salt

    Slice the eggplant(s) (do not peel).  Stack them up, with salt 
    on each layer, so they look like whole eggplants again.  Let the 
    stacks sit for as long as you can stand it -- aim for about 1/2 
    hour.  You can 'process' the other veggies while you wait.

    Cut tomatoes (This is messy), peppers, onions, and eggplant
    into decent sized cubes (1/2" - 1") and mince garlic. Combine 
    oil, vegetables, and the reserved juice from the tomatoes in a             
    saucepan (add each vegetable as it is prepared). Cook over 
    medium heat for about 20 minutes after you add the last vegetable.

    Now, slice or quarter the mushrooms.  Add the mushrooms and all
    of the rest of the ingredients except the cheese.  Cover and 
    simmer over low - medium heat for about 15 minutes.

    Cube the mozzerella and add it when the "stew" has cooled down 
    a bit.  Or, if you prefer non-stringy cheese, eat the dish as 
    is, and add the cheese to the leftovers when it is cold.  

    This dish is great at all ranges of temperature.  It's wonderful 
    to bring to work for lunch.

    Enjoy! 

       Susie

    The best thing about making a BIG pot of "rat-tails" is that it
    freezes well and is the start of many many quick and delicious
    meals.  You can simmer chicken in it, or micro-zap chicken in
    it and, even without the skins, the chicken doesn't dry out.
    It goes well on toast or in a bowl with mozz. cheese on top-
    heat the rat-tails and then put the cheese on and broil like
    you were making French onion soup.  It's just dandy with veal
    cutlets, even makes those preformed breaded ones taste gourmet.
    You can brown beef, pour off the fat, and spoon in some rat-tails
    and heat for a quick supper.  It's even good cold spooned into
    a pita pocket (don't use too much or it'll be messy) for a quick
    lunch on those hot summer days.  And it's good for you and
    cheap.
    
    I shop the reduced racks for eggplants and other ingredients
    for this dish, since they are fairly liberal about their definition
    of "bad veggies" and the stuff on the rack is fairly good.
    Even at full price the dish is cheap.  So go ahead and double or
    triple or nple the recipe on some cool evening, and save yourself
    some work on those steamy days when you don't want to cook.

    --Louise

    Saw this on the Victory Garden TV program this weekend :
    
    Light Eggplant Parmigiana
    
    Slice eggplant about 1/2 " thick (leave skin on)
    Oil bottom of lasagna pan (mine is 13 X 9 X 2) to prevent veg. from
    sticking...extra virgin olive oil is preferable (my own opinion!)
    Place slices in a layer on the bottom of the pan.
    Top with tomato sauce, 1/3 cup grated cheese (I use Romano), and
    slices of mozarella.
    Repeat until you run out of pan or eggplant!
    
    Bake at 350 for 40 - 45 mins.
    
    It's lighter than regular Eggplant Parmigiana because you usually
    would dip the eggplant slices in an egg wash and bread crumbs first,
    then sautee in butter and oil until browned, then go through the
    layering bit.
    
    Sarah
    

Eggplant can be prepared either with or without the skin; since I dont like
the skin I remove it, but not everyone does and it depends on the dish. For an
eggplant lasagna it could be left on. For Baba-ganoush (a middle eastern
eggplant tahini dip), it should be taken off.

I have given some 'recipes' below, but I also have a request: At the Moroccan
Pavilion at Epcot Center, they serve a marvelous eggplant salad, with lemon and
cumin (and probably olive oil). If anyone has a recipe that sounds like this I
would like to have it.

These aren't official recipes because I am at work with no cookbooks or cards
or anything handy, but, some of my favorite ways to fix eggplnat:

EGGPLANT-CHICKPEA STEW:

peel and chop eggplant in 1/2 inch squares. Chop an onion, saute in OLIVE oil
(must be olive because it is a main flavouring in this dish even though there
isnt much of it), add eggplant and a few tablespoons of water. Cover and let
eggplant cook about 5-10 minutes. Add a 16 or 20 oz. can of chickpeas
(drained) and a 16 oz can of tomatoes (or use 5 or 6 fresh tomatoes). Season
with salt and pepper and serve over couscous, a middle eastern semolina.
Cous-cous is available in grocery stores from NEAR EAST, sold in little boxes
in the rice and pilaf section of the store.

EGGPLANT LASAGNA

at least 2 large eggplants
your favorite lasanga filling (ricotta, tofu, meat or combination)
spaghetti sauce
beaten egg or mayonnaise
bread crumbs seasoned with basil, oregano

Slice (and peel) eggplant into 1/2 slices. Dip slices in egg or spread very
thinly with a little mayonnaise, dip in bread crumbs, and layout on a lighly
greased (or sprayed) cookie sheet. Bake at 400 for 10 minutes on each side.
In a lasagna pan, layer sauce, eggplant slices, and filling until pan is full,
ending with slices and sauce on top. bake 1/2 hr to 45 minutes at 350-400
until sauce is bubbly and filling is set.


Ratatouille (approximately- it changes slightly everytime I make it)

olive oil (1-2 Tbs is plenty, but I dont use large amounts of fats)
onion
zucchini
eggplant
tomatoes (fresh or canned)
green peppper
herbs - basil, oregano, tarragon, salt, pepper ...

Chop larger vegetables in 1/2 inch chunks, onion slightly smaller. Starting
with the onion, saute in olive oil, add the other veggies and some herbs, some
water or tomato sauce if the tomatoes aren't juicy enough, and simmer until
veggies are done. Serve over cous-cous or rice. 

Baked Stuffed Eggplant

1 large eggplant
1 egg
1-2 Tbs butter
1 onion chopped
1/2 (or more if necessary) cup bread crumbs
salt and pepper

Bake the eggplant in an oven or microwave until soft, cut in half and scoop
out the filling. Put the skins either side by side in a pan small enough to
support them or coat a greased casserole dish with them. Saute the onion in
butter, mash the eggplant well, and beat the egg, Mix the egg, onion (with the
butter), eggplant, and bread cumbs, season with salt and pepper, and put into
the 2 halves or casserole dish. I generally do all of this in the microwave so
I dont remember how long to bake it in a regular oven, but my guess would be
about 1/2 hour at 350 (until it sets).


I also have an eggplant cheese strudel recipe but I dont remember all of it
and I dont remember all the ingredients to baba-ganoush (the eggplant dip). If
you are really interested I could try to remember to bring them in.

    ONE HINT I LEARNED FROM AN ITALIAN COOK IS TO PEEL AND SLICE
    THE EGGPLANT THE MORNING BEFORE YOU ARE TO USE IT - 
    PLACE THE EGGPLANT IN LAYERS IN A COLANDER AND SPRINKLE
    EACH LAYER WITH SALT AND COVER WITH A PLATE AND PLACE SOMETHING
    HEAVY ON TOP OF THE PLATE - PUT IN THE FRIDGE.  (EGGPLANT WILL
    BROWN - BUT NOT TO WORRY) , WHAT THIS DOES IS SQUEEZE THE EXCESS
    FLUID FROM THE EGGPLANT SO ITS NOT MUSHY WHEN YOU MAKE FRIED EGGPLANT
    OR PARMESIAN.  I FOUND THAT THIS IS A VERY IMPORTANT STEP.
    
     
    

    Re: .-1 
    
    We had an eggplant parmigiana which was the BEST I have ever had just
    a few nights ago and we discussed this procedure or helpful hint.
    This was not done for the eggplant parmigiana and it was determined
    that it was an unnecessary time-consuming step. One point the cook
    did make was that when she fried the egg-washed breaded eggplant
    slices she changed the OLIVE oil whenever it started to get discolored.
    After tasting her eggplant parmigiana I was convinced. Her recipe
    was a combination of few we have in this topic.
    
    Slice the eggplant. Beat a couple of eggs in bowl and add some grated
    cheese. She used Progresso Italian bread crumbs and lightly coated
    all the eggplant slices. Then she heated OLIVE oil (previously
    mentioned IMPORTANT ingredient) in a frying pan and fryed all the
    slices. Whenever the olive oil started to discolor badly she discarded
    it, wiped pan , and started over. After all slices where done she
    layered tomato sauce, eggplant slices, mozzarella cheese, and grated
    parmesan and/or romano cheese. Ending with a whole package of
    mozzarella cheese on top. This parmigiana was GREAT! 
    
    
    
    

     on reply #4, instead of frying (which is tedious and an aversion
    for some), you can lightly bread and place on a lightly greased
    baking sheet, bake for 20 min at 350.  I turned the slices over
    once so that both sides were browned.  Then layer away and cook
    parm for about 40 min covered, uncover for last 15 min.
    
    It's easy to prepare this the night before so that all you have
    to do is bake it the following eve.

	Someone recently told me about the eggplant tahini dip but  
    wasn't sure how to make it.  It was "mentioned" earlier in this
    note....I'd really appreciate the recipe....
    I'm a big eggplant fan and that dip sounds fantastic!!! 
    
    Thanx...

    Not oily at all, but it will be somewhat mushy unless you do the
    salting and draining mentioned in a previous note.  Since I am lazy
    and don't mind it mushy, I didn't bother.  Also, my measurements
    are general since I don't usually measure things like how much extra
    milk I whisked into a sauce.
    
    2 medium eggplants
    parmasan cheese
    butter
    breadcrumbs
    
    Peel eggplant.  Slice crossways.  Remove seeds (I do this since
    the seeds are what makes eggplant often taste bitter, and gets it
    rejected by my picky eater.), especially if they're brown/mature.
    Butter a 2-3 quart covered microwave/oven dish.  Put a layer of eggplant
    in, sprinkle generously with cheese, repeat until eggplant is done.
    End up with a layer of cheese, then a generous layer of breadcrumbs.
    Pour sauce on top.  Cover.  Microwave, 10 min, turning 1/2 way through the
    time.  Let the dish sit another 5 minutes, closed.  This can also
    be cooked at (guess) 325 deg. F in your oven for (guess) half an
    hour to 45 min.
    
    sauce:
    	2 tbsp flour (I used brown flour)
    	dash of salt
    	1/2 cup milk, plus additional milk (see directions)
    	handful of fresh basil, minced, or 1 Tbsp dry basil
    	black pepper to taste
    	(you could change the herb, and/or use garlic, for a
    	different flavor.  Use fresh herbs if at all possible,
    	even if it means changing the type.  Parsley would be
    	good.)

    Blend flour, salt and 1/2 cup milk in a saucepan.  Put on medium
    heat.  Cook, whisking often, until it starts to thicken.  Add basil
    and pepper.  Add more milk, whisking all the while, until you've
    added 1/2 to 1 cup more and the sauce is like thick gravy.  Too
    thin and the dish will be too mushy - too thick and it will solidify.
    Somewhere between pourable and spoonable.  Got it?

    (This is a Lebanese version of this dish; I guess that explains
    the odd spelling!  Of course, it is Arabic anyhow, so pick your
    favorite transliteration.)
    
    1 large eggplant
    1 clove garlic
    (salt to taste)
    4 T tahini (sesame paste; buy it in a can or jar)
    1/4 c water
    1/4 to 1/2 c lemon juice, to taste
    finely chopped parsley or pomegranate seeds (for garnish)
    1 T olive oil, optional
    Bake or grill the eggplant over a flame until done (grilling is
    better because the eggplant should have a smoky taste - which is
    why my husband won't eat this stuff!).  Place eggplant in a bowl
    and remove the skin carefully so as to preserve the liquid.  Chop
    eggplant pulp finely.  Mash garlic (with salt if using salt).  Add
    tahini and blend thoroughly.  Pour over eggplant pulp.  Using a
    potato masher, mash up the ingredients thoroughly.  Garnish edge
    of serving dish with garnishes, then mound eggplant mixture in the
    middle.  Some people like to pour the olive oil over the top.
    
    If you are going to use this as a dip for pieces of pita bread,
    the texture will be easier to dip into if you spin the ingredients
    in the blender or food processor rather than just mash them up.

	 Julia Child  gives  a  recipe  for baked eggplant that she uses to
    make eggplant pizzas:

			       EGGPLANT PIZZA

oven at 375 degrees

2 medium eggplants (choose firm, dark ones)
oregano, thyme, basil (fresh are best)
3T olive oil
2 c. tomato sauce
12 oz. mozzarella cheese (grated)

	 Slice eggplants 3/8" thick; salt and drain for 1/2 hr.  Oil slices
    on  each  side  and place on baking sheet.  Sprinkle chopped herbs over
    them.   Cover  sheets  with  foil  and bake in 375-degree oven about 20
    minutes,  until not quite done.  Top each with sauce and cheese, adding
    more herbs or vegetables if desired.  Broil until cheese is melted.

	 You can  use  the  same  baked  eggplant  recipe for moussaka; see
    _Julia  Child's Kitchen_ for details.  This is a great book, not just a
    compilation  of  recipes  - it's readable and full of tips on choosing,
    storing, and preparing food, plus many anecdotes from a life devoted to
    teaching the art and science of food to the public.


	 John Ritz

    See note 1389.2 and substitute eggplant for veal.  One thing you
    want to do is salt down the eggplant and allow to dry out for a
    while before you put batter on it.  If you do this in the morning
    before work then you will be able to cook it sooner when you get
    home.
    
    Slice the eggplant approx.1/2 inch thick.  Liberally salt both sides
    and place on rack over paper towels in a single layer.  The salt will
    drain off as it draws out the liquid.  This pevents the eggplant
    from being soggy when cooked.
     

    As I recall, eggplant blackens much like a potato does if left to
    the air.  When I made Eggplant parm. some years ago.  I peeled the
    eggplant, breaded it, fried it immediatly, and then built the parmesan
    as with other recipes. It got great reviews served with pasta and
    sauce.
    
    NG

    
    
    Just in case you don't feel like searching the entire COOKS notesfile
    for a recipe, I'll enter mine here for you.  Hope this helps.
    
    EGGPLANT PARMESAN
    
    
    3 medium sized eggplants
    2 cups bread crumbs seasoned with:
                                        1/2 C fresh grated Parmesan
                                        1 teaspoon fresh minced Parsley
                                        1 teaspoon fresh minced Basil
                                        1/2 teaspoon fresh minced Garlic
    3 eggs
    3/4 C milk
    olive oil
    2 Packages sliced mozarella cheese
    1 Cup ricotta cheese (optional, I don't use this)
    1 jar tomato sauce (or better yet, use your homeade!)
    
    Wash off eggplant.  Slice eggplant into slices about 1/2" thick or
    less.  The hint about salting down the eggplant and drying it out is a
    good one, the batter will hold much better.
    
    Mix eggs and milk together.  Dip slices in mixture, then in
    breadcrumbs.  Fry these lightly in olive oil, then make a layer of them
    in a casserole dish or jelly roll pan.  Cover this layer with mozarella
    and sauce (not too heavy on the sauce, or it will get mushy!) Repeat
    this process.  If you love the taste of eggplant and don't want it
    overpowered by cheese, or sauce, go every two layers of eggplant to the
    cheese and sauce.
    
    After layers are complete, top with additional grated parmesan cheese
    and herbs de provence.  Bake at 300 for about 20-25 minutes, or until
    cheese is bubbly.  
    
    Enjoy!!!
    
    -Lisa
    

    
    EGGPLANT PARMESAN
    
    
    1 medium sized eggplants
    1 egg, beaten w/1 TB water
    seasoned bread crumbs 
    flour for dredging
    olive oil

    12 oz. part skim/low moisture mozarella cheese, shredded
    grated parmesan cheese
    1-2 cups homemade (preferably) tomato sauce
    
    Peel eggplant and slice about 1/4 to 1/2" thick.  Salt liberaly and
    set on paper towels to drain (1 hour minimum).  Pat dry; dredge in
    flour, dip in egg wash and then into breadcrumbs.  Cook in olive oil
    and drain on paper towels.  In a 13 x 9" pan, spoon 1/4 cup of tomato
    sauce, then add a layer of eggplant.  Top with a handful of grated
    mozzarella and parmesan cheese, tomato sauce, and another layer of
    eggplant, tomato sauce and a final handful of cheese.  Bake at 350 
    degrees for about 25-30 minutes, until the top is lightly browned.


    /ann    

    
    
      Another suggestion, for those who like to avoid the "Fried foods" is
    to bake the breaded eggplant at 350 degrees for about 15 minutes.
    Just lightly oil a baking sheet, and I just keep testing the eggplant
    for doneness.  Much neater and healthier!

    eggplant... how come i can't get the seeds out?   it has been said that
    the seeds in the plant make the/any dish bitter.  i happen to agree.  i
    also do not know what kind of eggplant has the least amount of seeds. 
    i have tried to make eggplant parm twice now and it keeps getting
    turned down because of the seeds.  i have used the medium sized and
    large sized plants that are very firm.  the medium one on top didn't
    have too much seeds but the larger one had seeds throughout its whole
    body.  
    
    am i buying the wrong size/kind?  how can i get the seeds out without
    damaging the cutlets/slices so much that it ruins my dish?
    
    any help at all as usual is greatly appreciated.  thank you in advance,
    
    
    cj
    

    Hi,
    
    Slice the eggplant, put the the slices on a platter and sprinkle salt
    on each piece.  Then leave out for several hours (~6), preferably in a
    sunny window.  All the bitterness will be drained from the eggplant and
    will wind up in the bottom of the dish in the form a light brown
    liquid.  All you have to do then is drain the eggplant and continue to
    prepare the parmigiana as you normally would.  This is how I was taught
    to prepare eggplant for parmigiana by my mother who is from Italy.
    
    Good luck!
    

    
    Rep .0
    
      I usually try to select the smallest eggplant I can in both size
     and diameter. The larger the eggplant the more seeds in it. I agree
     with the eariler reply about the salt trick but then the final dish
     is too salty for my tastes. Eggplant is like a sponge and just sucks
     up everything. I had good like with my selection technique. 
    
      -mike
    

    Also, the more expensive "oriental eggplants", which are usually
    long and thin, have fewer seeds.
    
    --Louise

    With the oriental variety, eggplant parm will be a LOT more work.  I
    agree that the smaller the fruit the fewer the seeds, and the more work
    it will be to make the same volume of parm.  
    
    However, I would recommend buying less seedy fruit rather than trying
    to remove the seeds.  But this is simply because the texture of the
    less seedy fruit is better, in my opinion.  I've made non-bitter parm
    with big, seedy, and small fruit.
    
    The old story, propagated by many contemporary TV cooks is that salt
    "drains" the bitterness is not correct.  The salt makes a lot of the
    liquid come out of the eggplant, and the liquid MAY be responsible for
    the bitterness, but if the old story were true, the bitterness would be
    gone only when ALL of the liquid was removed.  
    
    Causing the eggplant to loose some liquid can be desireable in
    situations where you don't want to end up with a soupy dish.  However,
    I've made eggplant parm without draining the slices (broiling them
    instead of frying) and have not had problems due to too much liquid.
    If you don't like a lot of salt, you can wash the slices and wring them
    out a bit after letting them drain.
    
    The real secret to "removing" the bitterness is a miniscule amount of
    salt.  This amount of salt causes your tastebuds  to notice neither the
    salt nor the bitter.  The best demonstration of this is to take a cup
    of coffee that is bitter (like the last cup of the pot that's a little
    burnt from sitting on the hot plate too long).  Taste it.  Then add
    about 5-6 GRANULES of salt.  Stir, and taste it again.  It's amazing
    how the bitterness will just disappear.
    
    
    				-JP

    I read an article just the other day about bitter eggplant.  This is
    something I have never heard before and don't know how to tell one from
    the other other but here goes.
    
    There are male and female eggplant.  The male eggplant has more seeds
    and the female has a lot fewer.  This seems to make sense because I
    have found some have very few seeds and others a lot.
    
    My husband's family always thought that salting the eggplant removed
    the POISON.  Imagine.  They salted it, put a plate on top and let it
    sit for several hours.  If you just salt it and set it on paper towel
    that will absorb some of the water, then you dry the slices off before
    you use them and you will have a much less watery dish.
    
    As an aside, my father always put a pinch of salt in the coffee pot
    when making coffee.  He said it improved the flavor.  
    
    Mary Lou
    

    
    what is odd about salt in coffee?
    
    I could also mention traditional porridge (with salt, not sugar and
    milk), or the fact that in many tropical countries drinks like
    lemonade, soda or cola has [quite a lot] of added salt...
    
    /. Ian .\

    There are not male and female eggplants.  I'm a gardener and majored
    in biology in college, and it is not true.
    
    Eggplants will vary in seediness depending on the maturity of the
    fruit, the heat/moisture of the growing season, and the variety
    of eggplant.  The last is probably the most decisive factor.  Some
    day the plant breeders will come up with a seedless eggplant, just
    as they've come up with a seedless watermelon.  Send mail to Burpee!
    
    If you use the oriental eggplants for parmasan, slice them LENGTHWISE.
    Crosswise slices will make preparation take forever, as mentioned.
    
    Note:  with the usual large type of eggplants, it is easier to remove
    seeds if you slice lengthwise.  Then you can cut out the seedy areas.
    You will have holes in your slices - if you're picky you can take
    smaller bits of eggplant, sans seeds, and stuff them in the holes to
    make the slices whole again.  I am not so picky.
    
    --Louise
    

    Has anyone heard of slicing the eggplant and laying it between brown
    paper bags to remove the bitter.  I was taught this way years ago and
    it seems to work for me.

    This is interesting.
    
    About bitterness in eggplants I have heard or read (elsewhere) all of
    the
    following:
    lightly salt the slices ,let them drain to remove bitterness;
    eggplants from male & female flowers, one has less seeds(I thought
    male?)you can tell the sex by the blossom end but I don't remember how;
    modern eggplants have been bred to remove the bitterness so you don't
    need to salt(Ha ,you say);
    
    Your guess is as good as mine.
    

    well, these are some interesting replies. my original question that i
    did not word right was how to get the seeds out.  i was assuming from
    reading other notes that the seeds made the dish bitter.  i never
    thought the dish was *that* bitter but did not like the seeds.. 
    hence the reason for the topic.  my so tells me that the eggplant parm
    that he has had at restaurants does not contain seeds.  
    
    i found that the salt does overpower the dish tremendously after
    salting them but i think i used too much salt.  
    
    anyways.. keep those comments coming, maybe one of us can figure this
    out.
    
    cj
    
    
    

re: using brown paper bags for draining the egg plant.  

This is not a good idea due to the insecticide that is sprayed on the paper
and bags to deter bug damage in warehouses.  Brown bags should never be
used to prepare food.  Brown baking paper (often sold in yuppy makets or
specialty cooking stores) is safe to use.  It comes on rolls just like
foil.

re: removing eggplant seeds

Traditionally, the seeds are simply cut out with a sharp knife, giving
the slices (taken across the bulb of the plant) a "lacy" look.  I remember
my neighbor, an Italian from New York City, patiently cutting out the
seeds before making parmesan with the egg plant.  I'm too lazy and don't
mind the seeds, so I leave 'em in.

re: preparing eggplant for cooking

I always learned to drop the eggplant into reasonably salted water for
approx. 15 minutes, drain, rinse, press between 3 layers of paper towels
on top and bottom under a heavy plate for 30 minutes.  Dry with more
paper towel and use for your cooking.  I like the result, although I
don't know if you would consider it bitter - frankly, I kinda like that
"tang" to the eggplant....

Ah well, to each his/her own....

>re: using brown paper bags for draining the egg plant.  
>
>This is not a good idea due to the insecticide that is sprayed on the paper
>and bags to deter bug damage in warehouses.  Brown bags should never be
>used to prepare food.  Brown baking paper (often sold in yuppy makets or
>specialty cooking stores) is safe to use.  It comes on rolls just like
>foil.

I was disappointed to hear the woman who does Ciao Italia on Channel 11 out
of NH suggesting to viewers that they drain fried food on supermarket paper
bags.....maybe I'll write her a letter!

--Sharon

    I always soaked the eggplant in cold water changing the water
    frequently and continuing the soaking until the water remained clear,
    no black juices.  Lately I have been using the salting method, placing the
    slices in a colander, salting and weighing down with a plate.  I then
    rinse the salt off and dry with paper towels.  I really don't know
    which one works better.  The soaking method always amazed me seeing all
    this blackness coming out of the vegetable.
    
    I bought two eggplants yesterday and am planning on making a type of
    torte.  The eggplant is the crust and it is filled with pasta, ground
    beef, etc.  Earl Peyroux made it this week on his show and it really
    looked good. I think I'll soak it this time.
    
    Flo

    Eggplant Torte
    
    It was!!!!!  Not only wonderful but gorgeous to look at.  It fed the
    eyes as well as the palate.  I'm going to make it again for my
    Christmas eve buffet.
    
    Butter a spring form pan - sprinkle with bread crumbs.  I used the
    seasoned.
    
    3 eggplants - sliced - put in a colander sprinkle with salt, weigh down
    and let drain. (I used two good size ones)  Wash and dry well.
    Fry slices in peanut oil until brown.  Drain on paper towels.  Line
    bottom and sides of spring form pan with eggplant reserving some for
    the top.
     
    Meanwhile -
    Cook 1/2 lb. of ziti until al dante.  Drain and hold in cool
    water.
    
    Fry 1 lb ground beef in butter (did not use the butter, but a non stick
    pan and 90% lean beef) for approximately 10 minutes.
    
    Add 1 onion chopped and fry for approximately 5 minutes.
    
    2 cloves of minced garlic and fry.
    
    2 tablespoon of tomato paste and a little red wine if it appears
    dry.
    
    Frozen green peas - about a cup.
    
    1 cup  provolone or fontana (sp) cheese - shredded
    
    1 cup parmesan or to taste
    
    salt/pepper and 1 tsp. oregano
    
    Add the cooked macroni - combine all.
    
    Fill eggplant shell with mixture. 
    
    Top with reserved slices of eggplant.  Sprinkle
    with additional breadcrumb.
    
    Bake at 350 degrees for 35-40 minutes.
    Bake on a cookie sheet or tray as it may leak.
    
    Let sit for 10-15 minutes - unmold, garnish with parsley
    and if you like a tomato rose and slices of tomato.
    
    Enjoy!!!
    
    Flo
    
    
    PS  Hope this came out - I was disconnected.
    
                        
    
    
     
    
    
    
    

    Here's a different type of recipe.  I discovered Earl Peyroux on TV and
    find the majority of his recipes very good.  Here's his eggplant
    parmigiana.
    
    Prepare a meat sauce  by sauteing (sp) onions in olive oil until
    carmelized.  Add 1/2 lb. ground beef and a 1/2 lb. of ground pork -
    brown.  Add crushed tomatoes, bay leaf, salt and pepper.  Cover and
    simmer for 2 1/2 hours - add 3/4 cup of tomato paste and cook 2 hours
    longer.
    
    Cut eggplants in 1/2" slices - salt or soak in water as you prefer to
    remove any bitterness.  Dip in egg milk and salt mixture and then in
    breadcrums - seasoned or unseasoned as you prefer.  Fry in olive oil -
    drain on paper towels.
    
    Prepare egg noodles about 1 lb - by boiling in water (salted if you
    like) - drain and keep in lukewarm water in strainer.
    
    Coat large casserole dish with olive oil.  Place a layer of egg
    noodles.  Top with a layer of eggplant - cover with 1/2 cup of sauce -
    sprinkle with 1/2 cup of parmesan cheese.  Repeat this layer.  The last
    layer should be a layer of noodles topped with a small amount of sauce. 
    Top this with slices of mozarella cheese.  Bake at 350 degrees covered
    with tented aluminum foil for 20 minutes.  Remove foil and bake for 15
    minutes longer or until cheese is browned.  Let rest for 10 minutes
    before serving.
    
    Ingredients and quantities:
    
      3 eggs
      1/3 cup of milk
      2 medium eggplant
      1 cup of breadcrumbs
      4 T of olive oil (I used a lot more)
      1 recipe of meat sauce
      1 cup of parmensan
      8 large slices of mozarella
      1 lb. of cooked eggnoodles
    
    Earl served this with a great salad, which should go under another
    note, but I'll add it here.
    
    Cut day old or older French bread in about 2 inch cubes.  Sprinkle with
    red wine vinegar.  Top with tomato slices and onion rings.  Add hard
    cooked egg slices and sweet gerhkin (sp) pickle pieces (I used my sister's
    pickled watermelon rind). In a small mixing bowl, add basil, oregano,
    salt and pepper.  Whisk in olive oil till blended.  Pour over salad
    ingredients. Mix.
    
    Sorry I did not get quantities - This was delicious and a good way to
    use up my leftover bread.
    
     IMHO I think Earl is the greatest.  
    
       Flo

    
                              { SKINS PLEASE!}
    
    I've always left the skin on the eggplant, it's REAL tasty!  There
    isn't anything wrong with this is there?
    
    Mel

>    I've always left the skin on the eggplant, it's REAL tasty!  There
>    isn't anything wrong with this is there?
    
usually not...however, if you buy eggplant "off season" (if you just HAVE
to have some egg plant and it is the dead of winter, for instance), you
probably DO want to discard the skin.  Many of our off-season veggies and
fruits come from other countries to which our lovely chemical companies
sell all the insecticides and herbacides that are NOT LEGAL to sell in the
USA.....due to the fact that they are KNOWN cancer-causing agents, or known
allergens, or....

you get the idea.  The rule is if you don't know where it was grown, DO NOT
TAKE A CHANCE.  Assume it has been exposed to dangerous chemicals and proceed
accordingly.

    This is my grandma's recipe (she's italian) that our family has enjoyed for
    years!
    
    2 Eggplants
    1lb Hamburger
    1/2 an onion
    1 cup cheese cubes (cheddar and monterey)
    2 to 3 cups your spagetti sauce (or bottled)
    olive oil
    garlic salt and pepper
    parmesan cheese
    
    Slice both eggplants in half, and cut about 3/4 inch in around the
    edges and scoop out filling to make a boat. Drizzle olive oil and a
    sprinkle of water into a covered baking pan and put boats in.  Sprinkle 
    them with parmasan cheese and set aside.  Chop the eggplant fillings 
    into squares and throw them into a frying pan with the onion chopped.
    Saute in a small amount of water with a dollop of olive oil.  When 
    the eggplant is partially cooked, throw in your hamburger and cook.  
    Season with garlic salt and pepper. Regular salt for hamburger if you 
    want. When hamburger is done, drain mixture.  Now fill up the boats 
    and stick in cubes of cheese.  Pour the spagetti sauce over the tops 
    of each boat. 
    
    COVER!!! and Bake for one hour at 375 degrees.
    
    (Be careful in taking the boats out of the pan, there will be alot of
    juice on the bottom.)  Sprinkle with Parmesan Cheese!
    
    These can also be made with italian sausage! 

    fresh tomatoes
    fresh eggplant
    mozzerella cheese
    italian seasoning
    parmesean cheese
    butter
    
    get a small eggplant.  they don't have seeds and are quite sweet.  my
    garden has changed my view about this vegatable.  peel the eggplant and
    slice into 1/4 inch slices.  slice the tomatoes the same.  butter a
    baking pan and put the eggplant in.  top with tomatoes and italian
    seasoning.  repeat layers and on top put mozzerella cheese, a bit more
    parm and the spices.  place a few cubes of butter, not much, around the
    edges and bake for one hour at 325oF.  delicious and fast.
    
    cj

    does anyone know if eggplant can be frozen?  i thought that it might
    become mushy.  having the first frost the other night we picked about
    10 of them and i don't have the faintest idea on what to do with them. 
    
    i was hoping to find a recipe that did not involve tomatoes.  is there
    one out there that would help me?  i'm beginning to think not.
    
    help!
    
    cj

>>    does anyone know if eggplant can be frozen?  i thought that it might
>>    become mushy.  having the first frost the other night we picked about
>>    10 of them and i don't have the faintest idea on what to do with them. 

	Even as we speak, the scooped-out pulp of some roasted
	eggplant is in the freezer, as an experiment.  I'm hoping it
	will hold up in this state for future batches of baba ghannuj
	(or however you want to spell it).
	Since it will be pureed in the food processor and then heavily
	seasoned, I would imagine I'll have success with it.  We're
	having the same problem right now, and this seemed like a
	reasonable way to use up some of them anyways.

	Good luck,
	Di

Don't know if this is the sort of thing you're looking for, but it 
definitely doesn't have tomatoes in it!


                      ITALIAN STUFFED EGGPLANTS

(Quantities are all approximations, I've never seen them measured.)

Get a bunch of eggplants. Halve them and boil them in salted water 
until the flesh is soft. Wait for them to cool! and then scoop out the 
flesh, being careful not to tear the skins. Squeeze as much moisture 
out of the flesh as you can (that's why you allow to cool!).

Make sure the skins are quite dry - pat them with paper towels or 
whatever. Salt them a little, too.

To the flesh add breadcrumbs, parmesan cheese, parsley and/or oregano 
and/or basil, a bit of salt and pepper, a couple of eggs - enough to 
make the quantity stick together. At a really rough guess, I'd suggest 
equal proportions of breadcrumbs to cheese. You want to end up with a 
sort of paste, not too dry, not too runny, with enough body to mould. 
(You can also add some meat (chicken, veal, beef,pork) that has been 
cooked (steamed) and minced, if you like; this is very nice).

Take each skin and mould some of the stuffing into it. Don't make it 
too high, but a decent amount. Make sure it's well stuck to the skin.

Then you fry them in just enough oil that they are covered, until 
done; five or ten minutes. You'll know when they're ready. Drain on 
paper towels.

They can be eaten hot, warm or cold. I prefer them hot myself, but my 
Italian boyfriend's mother, who showed me how to make them, often 
serves them cold after the hot pasta course at Sunday lunch. 

I love 'em!
Sheridan
:^)

    sorry for being thick but I'm not sure if you mean deep fried or
    shallow friend.. 

    can they be baked?

    gailann

    Made a tasty snack/appetizer the other day, that even my
    non-eggplant-loving SO really liked...easy and healthy...
    (Inspired by a more complicated and less healthy recipe in "Indian
    Cooking" by Madhur Jaffrey)
    
    Slice an eggplant in to thin slices (aprx 1/4 inch).
    Sprinkle the slices generously on both sides with salt and hot curry
      powder (tho' I suppose it would work with the bland commercial sort...I
      get mine at an Indian grocery.)
    Spray a large non-stick pan (or better yet, electric skillet) with 
      cooking spray (again, generously) or a little oil and heat on
      med-high
    Fry slices until soft in the middle, and slightly browned/crisped on
      the outside
    Squeeze fresh lemon juice over them, and serve straight from the pan
    
    Mmmmmmmmmmmmm!!!
    
    (Better than it sounds.  Don't skip the lemon.)
    
    D!

    E g g p l a n t     D i p
      (Babba Ganoosh!!!)
    -------------------------


 Egg Plant			1 Large
 Lemons				1 Whole 
 Tahni (sesame seed paste)	3 Tablespoons
 Garlic				1 Clove
 Italian Green Hot Pepper	1 
 Salt				


 Put Eggplant in microwave for 15-20 minutes.
 Crush the Garlic and chop the Green Hot Pepper.
 Put the Garlic,Green Hot Pepper,Salt in a large
 mixing bowl.

 Mix 3Tablespoons of Tahni with Lemon Juice till
 the Tahni breaks up into a thiner paste than put
 in in the bowl with other  ingredients.

 Peel the cooked Eggplant removing the seeds if necessary.
 Take Eggplant and put in the bowl and mix all ingredients.
 
*The amount of Garlic/Pepper/Salt you add depends on your 
 love for those ingredients.
 
 
 
			Saah tain, (Here's to your health)

			Eman S. Sa'adeh
                        
		*note*  Any ??'s call my wife Tel: (508) 342-5862

    I saw a recipe for bbq'ing eggplant on a cooking show, but wasn't
    really paying attention.  I'd like to do something like this.  Any
    suggestions on coating/toppings?

    
    
    Rep .56 
    
    >>>I saw a recipe for bbq'ing eggplant on a cooking show, but wasn't
        really paying attention.  I'd like to do something like this.  Any
        suggestions on coating/toppings?
                                                            
    
      Slice the eggplant into 1/4" slices the long way. Marinate in olive
    oil, the juice of one lemon, the zest of one lemon, crushed garlic
    <no set amount to taste>, herbs de provence, and salt and pepper to
    taste. You can also add crushed dried chiles if you want it spicy.
    Grille over a hot fire for about 2 minutes per side and remove.
    Drizzle a few tbsps of a flavored vinegar over the top and serve. 
    Also great cold but it usually never lasts that long.
    
    
    	-mike
    

                        Grilled Eggplant in Garlic Sauce
                        _______ ________ __ ______ _____


INGREDIENTS:  2     whole  eggplant
                1/4 cup    olive oil
              1     piece  ginger, peeled and diced
              1     bulb   garlic, peeled only (whole cloves)
                1/2 cup    white onion, diced
                1/2 cup    green onion, diced
              1     cup    chicken stock
                1/2 cup    hoisen sauce
                1/8 cup    seseme oil
                1/4 cup    soy sauce

 DIRECTIONS:  Place whole eggplants on grill, turning several times until
              skin feels soft all over, approximately 20 minutes.

              While the eggplant is cooking, preheat frying pan.
              Coat the bottom of the fying pan with olive oil.
              Saute' ginger, garlic, white and green onions around 5 minutes
                 on the burner, then another 5 minutes on the grill.

              Add the chicken stock, hoisen sauce, seseme oil and soy sauce.
              Cook for around 5 minutes.

              Slice the eggplant in small pieces:
                 Slice each piece in quarters then slice all quarters into
                 small pieces.
              Add the eqqplant to the frying pan with the garlic sauce for
                 around 5 minutes.
              Add more chicken stock if the pan is dry.

              Serve with noodels or rice or as a side dish.




                         Grilled Eggplant 'sandwiches'
                         _______ ________ ____________


INGREDIENTS:  1            large eggplant, around 1 1/2 lbs, unpeeled
                           Salt
              2     tblsp. olive oil
              4     slices fontina (or another melting) cheese
              2 - 3 slices prosciutto
              8     med.   fresh basil leaves
              2     med.   tomatoes, cored and cut into 8 slices

 DIRECTIONS:  Stem the eggplant and slice it across into rounds about 1/2
              inch thick, making at least 8 slices in all.

              Liberally salt the rounds on both sides and put them in a 
              collander for the salt to draw out the juice.  
              Leave for about 30 minutes.

              Rinse the slices and lightly press to remove as much liquid
              as possible; pat dry.

              Preheat the grill.
              Place the eggplant slices on the rack and grill them for 
              about 5 minutes, until the bottoms are lightly browned.
              Turn, brush the top surface with a little olive oil and grill
              about 5 minutes longer, until the eggplant is golden on 
              both sides.

              Top each slice with a piece of fontina trimmed to fit.
              When the cheese begins to melt on the eggplant, lay a slice
              of prosciutto on top of each round, then another trimmed
              piece of fontina.

              Cover the grill briefly to melt the top piece of cheese to hold
              the sandwich together.

              Put a basil leaf and slice of tomato on top and brush with 
              a little more olive oil.

              Serve at once, with 2 pieces per serving.

              Serves 4.





                         (The Boston Globe, 31-Aug-94)
    

                   Grilled Eggplant (Malanzane alla Griglia)
                   _______ ________ __________ ____ ________


INGREDIENTS:  3     large  cloves garlic, peeled and crushed
                3/4 cup    finely minced fresh parsley
                1/2 cup    extra-virgin olive oil
                           salt and freshly ground black pepper (to taste)
              2     medium eggplants

 DIRECTIONS:  In a bowl, mix the garlic with the parsley and slowly whish
              in the olive oil.  Season with salt and pepper and let sit
              at room temperature for several hours.

              Trim the eggplant and slice lengthwise into 1/4-inch slices.
              Salt each slice and place in a colander set in a bowl.
              Fill another bowl with water and set it on top of the eggplant
              to act as a weight.  Let stand for 2 to 3 hours, to remove
              excess moisture from the eggplant.

              Heat the grill.  Wipe the eggplant slices dry with paper towels.
              Oil the grill rack and place the eggplant slices on the grill.
              Grill until browned and soft, about 5 minutes on each side.

              Arrange the eggplant in a shallow serving dish and pout the
              olive oil mixture over it.  

              Serve at room temperature.



                       (Ciao Italia by Mary Ann Esposito)


       NOTE - For a different presentation, cut Tuscan bread or other
              good hearty bread into large chunks and toast for a few
              minutes on the grill.  Serve the eggplant on top of the 
              bread with some of the dressing spooned over.
    

Many recipies seem to call for salting
veggies to get the moisture out.  What 
happens if you skip this step or don't
let the vegtable sit long enough?

  .60  I use fresh eggplant from the garden, never salt and drain them,
       even when the recipe calls for it (most seem to) and I haven't died
       yet. ;>

RE: .60

The worst that can happen is the dish ends up excessively soupy.

--PSW

    I never salt vegetables - we don't cook with salt at home (with the
    exception of oily scallion cakes, which we make maybe once a year). 
    Nothing bad happens if you don't.  The salt is supposed to make some
    veggies less bitter and other less moist.
    
    /Charlotte

    I probably should have analyzed this more closely when I was out a few
    years ago.
    
    Anyone have a recipe that approximates the eggplant over spinach at
    Ciro's in Maynard?  It sort of reminded me of a lasagne with eggplant
    as the pasta, but not quite.  
    
    meg

    Meg,

    I don't have a recipe, but I've had that dish recently.  It is like a
    lasagne, with the eggplant as the pasta.  The other layers were 

    spinach
    artichokes
    roasted peppers
    procuttio(sp)

    It had a tomato sauce over it (and probably in the layers), and had a
    sharp flavor.  There was melted cheese over the top.
                 
    Hope this helps,

    	marianne