Well, eggplant was on sale, so I bought 2 of them. I've made eggplant parmesean, but how else can I cook the other one? Any suggestions?

-- Charleen in WNY (harperhill@eznet.net), January 29, 2002

Answers

Mousaka--I'll post the recipe later if you like.

-- Ann Markson (tngreenacres@hotmail.com), January 29, 2002.

My favorite recipe.......... Dip slices in beaten egg, roll in parmisan cheese, and fry. Rolling in crackers is good,too.

-- Terri (hooperterri@prodigy.net), January 29, 2002.

Last week we had eggplant lasagna at home; at the veg restaurant today they also had a similar dish, but not with pasta. Don't remember the name. Good stuff!

-- Randal in Brazil (randal@onebox.com), January 29, 2002.

You all are making me Hungry!!!!!!!!!! Gotta run and make dinner. Chicken stir fry and rice. :)

-- Teresa (c3ranch@socket.net), January 29, 2002.

We love eggplant. We like to brown it without fat in a non-stick skillet and eat it like some folks would steak. It goes with just about anything and has a wonderful tangy taste. It took me a long while to realise that eggplant absorbed oil like a sponge, so I quit using any at all. It works fine and helps cut out on all the fat. Leftovers are great nuked too. We like to eat it that way for breakfast too. It often takes the place of sausage or bacon for us and makes us feel like we are treating ourselves to something special. MMMMMMMmmmm, maybe I'll do that this weekend. It's soooo simple and fast.

-- Iris in Central Oklahoma (WatchingWideEyed@peaceful.com), January 29, 2002.

I usually peel it, cut it in cubes (inch and a half-2inches) and boil it til very very tender and drain. Saute an onion in a little olive oil til golden. Add eggplant, beef broth and some browned ground beef. Add uncooked rice (I like converted rice because it's never sticky) and enough water to cook the rice part. My kids still love this. You can add any other veggies if you like or leave out the meat and broth to make it vegetarian. Hope this helps.

-- Joanna (Joannasgarden@aol.com), January 29, 2002.

Here's how I make moussaka. Peel eggplant and slice thinly. I don't bother doing the soaking and draining of the eggplant like some do (too lazy).

Make a white sauce with at least two cups of milk. Add one tbsp parmesan cheeses and a tsp of garlic powder. Salt and pepper to taste.

Put a little white sauce in the bottom of a casserole dish. Layer in this order until you top with remaining white sauce: eggplant slices, cooked ground beef, white sauce.

Bake for an hour at 350 degrees F.

Enjoy with a salad and bread. Home made and grown if you can!

-- Ann Markson (tngreenacres@hotmail.com), January 30, 2002.

Charleen----due to health reasons--I'm a vegetarain---& I use eggplant in almost anything you would use meat----like all forms of pasta sauce--it will work-- it is good in vegetarain chile---

I have a cookbook where & I can't find it--101 ways to cook eggplant-- but just think of it as a meat replacement---it works great--- I don't think you can ruin eggplant unless ya try really hard!!

Let us know how you & your family enjoyed your eggplant!

-- Sonda in Ks. (sgbruce@birch.net), January 30, 2002.

Used to slice, dip in beaten egg and then bisquick before frying.

-- GT (nospam@nospam.com), January 30, 2002.