Egg-straordinary cooking made simple with eggplant

Cooking 101

A delectable food suited to a variety of cooking methods, eggplant can be enjoyed hot or cold, grilled or roasted, marinated or in a casserole. To pick an eggplant, choose one that’s firm and heavy, and without blemishes on its skin. It is better to choose a male eggplant than a female. Males have fewer seeds, which taste bitter. They also have a smooth, round blossom end, whereas the female’s blossom end is indented. Generally, one pound of eggplant yields three to four cups chopped. Eggplants keep for several days when stored in a perforated plastic bag kept in the refrigerator.

Eggplant with Tomatoes and Butter

Ingredients:
1 medium eggplant
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons minced onion
14.5 ounces tomatoes
1 teaspoon salt
1 cup soft bread crumbs

Preparation:
Wash the eggplant and cut it in half. Scoop the pulp out to about 1/2 inch of the skin. Dice the pulp. In a skillet, melt the butter with olive oil over medium heat. Add onions and sauté for two minutes. Add the eggplant pulp, tomatoes,
bread crumbs and salt. Mix it well, then fill the eggplant shells. Bake at 375 degrees until browned, or about 30 minutes. Serves four.

Eggplant Parmesan

Ingredients:
1 large eggplant, about 2 pounds
1/4 cup olive oil
2 cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese

Preparation:
Peel eggplant and cut it into 1/4-inch slices. Fry slices on both sides in a skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant
slices in a shallow baking dish, cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese and a little mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella cheese. Bake uncovered at 400 degrees for 15 to 20 minutes.