Eggplant Parmigiana
Tex-Mex Eggplant
Zippy Stuffed Eggplant
Mediterranean Stir-fry

Eggplant Parmigiana

1/4 cup flour
1 med. eggplant, peeled & cut
crosswise into 1/2" slices
1 beaten egg
1/4 cup cooking oil
1/3 cup Parmesan cheese
16 oz. jar spaghetti sauce
6 oz. Mozzarella cheese

Combine flour and 1/2 teaspoon of salt. Dip eggplant into egg then into
flour mixture. Brown eggplant into hot oil, 3 minutes on each side. Drain
on paper towels. Place 1/2 eggplant in a 10x6x2 inch baking dish. Sprinkle
with 1/2 the Parmesan cheese. Repeat layers. Bake, uncovered, at 400
degrees for 15-20 minutes.



Tex-Mex Eggplant

1 lb. ground beef
4 slices bacon, cut into 1/2" pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 med. eggplant, cut into 1/2" cubes (6-8 cup)
1 can (16 oz.) tomato sauce
1/4 tsp. pepper
1 cup shredded mozzarella cheese (about 4 oz.)

Brown ground beef in Dutch oven. Then add bacon, onion, ground pepper and
garlic. Cook until soft. Stir in eggplant and tomato sauce. Cook until
tender, about 14 minutes. Sprinkle with cheese. Put lid on kettle until
cheese melts, about 2 minutes. Serve with toasted garlic bread and small
tossed salad.



Zippy Stuffed Eggplant

2 tablespoons extra-virgin olive oil
1 large sweet onion, finely chopped
1 rib celery,chopped fine
3 cloves garlic, minced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
2 medium eggplants, about 1 pound each
1 tablespoon chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/4 cayenne pepper
1/2 cup dry multi-grain bread crumbs
1 1/2 cups chopped ripe, juicy tomatoes

Preheat oven to 375F. Heat the oil in large skillet. Add the onion, celery
and garlic and saute over low heat until the onion is translucent. Add the
bell pepper and continue to saute until the onion is golden. In the
meantime, stem the eggplants and cut them in half lengthwise. With a sharp
knife, score each half several times lengthwise and across, carefully
removing the pulp. Leave a sturdy shell of about 1/4 inch all around. Chop
the eggplant pulp and add it to the skillet mixture along with all the
remaining ingredients except the bread crumbs. Add a bit of water, just
enough to keep the mixture moist. Simmer, covered, over low heat until the
eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set
the eggplant shells in an oiled shallow baking dish, which should be of a
size that they can be securely propped up against each other. Stuff them,
then bake for 30 to 40 minutes, or until the shells are tender but not
collapsed.



Mediterranean Stir-fry

3 Tbsp cooking oil
1 lg bell pepper, diced
1 c mushrooms, sliced
1 med eggplant, peeled, diced
1 cl garlic, minced
1 tsp rosemary, dry, crushed
1 tsp basil, crushed, dry
1 tsp oregano, dry
-salt and pepper to taste-

Heat oil in a wok or large frying pan on medium high heat. Add diced
peppers and fry until slightly wilted. Add mushrooms and continue frying
until the mushrooms are softened. Add eggplant and all the seasoning
except the salt. Stir-fry until the eggplants are somewhat limp. Add salt,
lower the heat to simmer and cover. Let it cook at low for about 5
minutes. Serve as a pasta topping or on rice in a vegetarian meal. This
preparation can be made ahead and reheated in the microwave without loss
of flavor or texture.

Variations:
1. You may want to add some diced tomatoes at the same time as the salt.
2. Pine nuts will make a nice addition as a garnish.
3. Zucchini can substitute for eggplant.
4. You may want to add chopped green onions with the eggplant.



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