Choose eggplants that is satin smooth and firm to the touch. A 1 1/2 pound eggplant will serve 4 people.
Peel the eggplant if the skin is tough. Cut in slices 1/4 to 1/2 inch thick.
Roll eggplant in flour or bread crumbs. Brown in bacon grease.
To oven fry, roll in flour, then bake in a 450 degree oven until tender about 20 minutes. Sprinkle with melted butter.
Marinate 15 minutes in French or Italian dressing. Drain. Bake in a 400 degree oven until tender or about 15 minutes.
French fried Eggplant
Dip in eggplant slices in egg, then roll in four. Drop in a deep fryer at 370 degrees.
Cut 1 eggplant into 1/2 inch cubes. Cover with boiling water and cook until tender. Set aside. In a saucepan, melt 2 tablespoons of butter. Add 1 small finely chopped onion. Cook until tender. Add cooked eggplant. Stir. Put in a buttered baking dish. Cover with bread crumbs. bake at 375 degrees until brown. serves 4 - 6.
Eggplant & Tomatoes
In a saucepan, cook 1/2 cup of oil, 1 eggplant (peeled and cut up), and 1 chopped onion until tender. Add 2 cloves chopped garlic, 2 tomatoes (peeled and cutup), 1 can tomato paste and salt to taste. Simmer 15 minutes
Eggplant and Mushrooms
In a saucepan, melt 1 tablespoon of butter. Add 1 chopped onion. Cook till tender. Add 1/2 lb. of cut up mushrooms. Cover. Cook 5 minutes. Add 1 peeled and cut up eggplant, 1/2 cup of beef broth, 1/2 clove of garlic. salt to taste. cover and cook 1 hour on low heat. serves 4.
Boil one eggplant in salted water for 15 minutes. Drain. cut in half lengthwise. Remove pulp being careful not to break the skin. Chop the pump and add 1 cup soft bread crumbs. Set aside. In a saucepan, cook 2 tablespoons of bacon grease and 1/2 tablespoon of chopped onion until onions are tender. Add to pulp mixture.. Cook an additional 5 minutes. then add, 1 beaten egg. Mix well. Fill eggplant with mixture. Bake at 375 degrees for 25 minutes.
for variety, add mushrooms, ham or almonds.