Here are some eggplant recepie1: With a bumper crop of tomatoes and eggplants, nowadays I cook these often. A- Eggplant parmesan(google it ) B- my recepie: I grow and use asian varieties but you can do with others to: \These are approximate portions\\ -- 1 lb eggplant -- 1 lb tomato -- 1 whole garlic -- 1 teaspoon lemon/lime juice -- 2-3 EGGS -- salt/pepper to tase DIRECTIONS: 1-puncture eggplants with fork 2- cut the top of whole garlic(just the tips of cloves) 3- wrap garlic in al.foil 4- put eggplants, garlic in 350F oven (place eggplant on a rack with drip catcher under it. Bake for one hour (longer if eggplants are tooo fat). while eggplants/garlic baking do following: 5- dip tomatoes in boiling water (5-10 sec), then put in ice water. 6- Saute some onions (half of medium) 7- brake eggs, separate yokes and whites.Beat them. 8- peel, core, cut into pieces the tomatoes, start boiling them in a pot, add sauted onions,salt/pepper, continue simmering @ low heat. 9- when 1 hr time is up, take out eggplants/garlic from oven, let them cool so you can handle them. 10- cut eggplants lengthwise, scrape the inside (w/knif or spoon), get rid of skin, lightly chop them 11- Press the garlic to get the soft part out, chop it. 12 - Add eggplants/garlic to tomatoes, continue simmering until has a good thick consistency. 13 - with a spoon pour egg yoke drop , here and there (do not mix, you want to see the color ) 14- before serving, do the same with egg whites, Again, little bit at a time, here and there, NO mixing, add lemon juice. Voilla! This can be an appetizer or just a meal if there is enough of it to go around. This is in a way like Italian "eggplant Parmesan", which eggs are used instead of cheese, ang eggplants are baked instead of frying.

I just noticed some good looking recipes in "The Joy of Pickling for eggplants if you have an overabundance. I know it's not what you're looking for but might be a nice change of pace. I'm always looking at eggplant recipes but never seem to have enough. We use it as fast as it comes off the plant as it's the only thing besides peppers that keeps on producing through the heat of the summer. I'm hoping since I planted okra this year that I can convince my husband that it's not gross and slimey. Otherwise, we'll be eating lots of okra pickles, which is fine by me too.

I slice, bread, and cook my eggplant just as if I were making eggplant parmesan...then package and freeze with freezer paper separating the slices. When I'm ready to make eggplant parmesan, I just take out the number of slices I need for the dish. After layering with the sauce and cheeses, I bake as normal, but the work of breading and cooking the eggplant is already done. Eggplant dressing and eggplant casseroles also freeze and reheat nicely. Jill

Just wanted to thank everyone for your great ideas. I liked the idea of calzone but don't have any yeast or pizza dough. Then I considered making ravioli or lasagna noodles, but I didn't have any time to "play with my food" today--maybe next time. Glad to know it can be frozen or used "nude," too. DH would like that! :) For tonight, I think I'm going to have to go with the quickest option: baking it with pasta and sauce. Thanks again, everybody, for all your suggestions! p.s. The eggplant rolantini was a hit! I'll definitely be making it again. Sue