Re: Hello/now vegetables

Melody, I'm not much of a recipe person.  I usually just cook what seems to 
go together well, and it comes out tasting good. I do enjoy reading 
cookbooks, though, for ideas, and I have a pretty large collection of them.  
Well, I started looking for a recipe for Eggplant Parmigiana, thinking that 
would be a good starting place for someone who hasn't eaten eggplant. Some 
time and about 15 cookbooks later, I finally found one, but unfortunately it 
was not very explicit.  What I did determine, however, was that basic 
eggplant preparation usually starts with frying or sauteeing slices or cubes 
of eggplant in a small amount of olive oil until softened.  Then layer the 
eggplant slices in a baking dish with your best tomato sauce and mozzarella 
cheese, top with parmesan cheese and bake until bubbly and brown.  There are 
all sorts of yummy variations using various meats.  The tomato sauce should 
be rich with bell peppers, onions, garlic and red wine.  Olives are 
frequently added.  This is a good way to use left-over leg of lamb.
  Of course, just fried eggplant, either dipped in egg and cracker crumbs, or 
seasoned flour, ranks right up there with fried okra and fried green 
tomatoes, but I can't in good conscience recommend it, since fried foods are 
now so politically incorrect.  I do hope you'll try eggplant, however.  It is 
really one of the good things, and the fruits are so pretty - either the 
purple or the white kinds.     Auralie

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