LOL Jude. Thanks for the warning, to never even think of growing eggplant. My aunt used to call her zucchinis (the foolish things) just because of their proliferation.

I've never eaten eggplant, but ratatouille has always intrigued me.

The only "cute" thing I can think of that got me in trouble (kind of) was when I came home from the HS with Roxie as a wee kitten. She grew our fur-family to 3. I am forbidden from entering the Humane Society. ;-)

I have fixed eggplant just with a little bit of cooking spray in a nonstick skillet and "fried" them that way. My husband won't touch eggplant, so for ME they tasted delicious. I think they'd be very good oven "fried" too! YUM!

It's been several years since I planted eggplant, but I used to bake eggplant parmesan with homemade tom.sauce and freeze it in small aluminum containers covered with foil. During winter months, it tasted so good over spaghetti.

Jasdip. I hadn't been to the garden to really check it in several days and that eggplant plant was spread out like dinner on the ground! Lesson learned. I can sympathize about the HS.

Arkansas girl I found a recipe for baked fried eggplant but it is a little time consuming.

Sschoolhouse. I have never made eggplant parmesan and have only eaten it once long ago. Just got an email from a best friend and she'll take a dozen and I know that's what she'll make.

So the heat is off for the time being. At least I get a little time to plan my next move.

Thanks y'all.

Hi, Jude31. Other than planticide the only thing I can think of is take them to work--if you work, that is. Have neighbors? Family close by? I don't care for eggplant, but I'd love if someone left a bag of zucchini on my doorstep :-)

Good luck!!

Just thought of this. How about donating it to a shelter or soup kitchen? They could freeze it and put in soup this winter.

I had to smile, Patti,when you mentioned work. I'm 15 years or so, past retirement age. You made some good suggestions for the eggplant but I'm not sure there's much of a market at the shelters for jalapenos. Several suggestions for pepper jelly. That may be the route for those, but I'm just about ready to hang it up for canning this year. I would like to make some Habanero Gold Jelly though. It's good... and so pretty.

I take the egg plant, slice it thin (not real thin), dip it in flour, then egg, then cracker crumbs then fry it.
As for the jalapenos, my DD has a friend in No Calif that makes jalapeno jelly, with peaches, or plums, or berries, or apricots. It is so good and not really spicy. Not sure of the receipes, but if you cannot find them on line, let me know and I will try to get the recipe. I use the jelly for dipping shrimp, or chicken also.
Hope that helps.
Marie

Take it outside and grill it! Slice it about 1/4 to 1/2 inch thick, brush with a little olive oil, season with salt and pepper and toss it on the grill! I like it a little crispy but not burnt.

Search food.com for eggplant and see what comes up! There are lots of things to do with it!

My MIL was a fantastic Italian cook. She'd make wonderful sauces, pastas of every shape known, fried vegetables, but her "trick" was with eggplant. Too much trouble to cut, bread and fry it yourself. Her "secret" was to buy eggplant already cooked from the local Italian/pizza place, then cover it with her own sauce.

Marie, I like the idea of the jalapeno jelly with fruit. If you would be so kind, and if it's not too much trouble, I'd love the recipe.

Thanks a lot.

jude

The only way I like eggplant is my Egggplant Rounds.

Slice eggplant about half inch thick (from an eggplant, I usually get about 8 or 9 slices), dip in beaten egg, then "panko" crumbs. Bake in the oven until slightly tender & breadcrumbs are brown. Put a big dollop of thick pasta sauce on each round. Continue baking til tender, pull from the oven, then put a generous teaspoon of prepared pesto & a slice of SMOKED mozzerella cheese on each round. Put back in the oven just long enough for the moz. cheese to start melting. This is good both from the oven & at room temp. It always goes fast when I take it to potlucks.