What to do with that odd looking veggie called eggplant

As many of you know I am obsessed with eggplant. I love the purple veggie that most “texture eaters” are against. Here in Italy, we all ride that same train. They have so many uses for it that I thought I would share a few of them with the hope of converting a few of you to try it. Note, this may be a step out there but people all over the world are enjoying it and why cant you too?

Fried Eggplant

· 2 medium sized eggplants

· Olive oil

· Bread crumbs (2 cups)

· 2 eggs

· Parmesan cheese, ground (about a 3/4ths of a cup)

1. Eggplant can be very bitter so a few hours before cooking or the night prior if you think about it (the more time the better. They might turn brown but no worries), slice the eggplant about ¾ of an inch thick and salt both sides. This will draw the excess water and bitter taste out.

2. Heat a substantial amount of oil in a pan. Make sure there is enough room to fry several slices at a time

3. Crack the 2 eggs in a bowl and stir. Combine bread crumbs and parmesan cheese on a large plate.

4. Dip the eggplant into the egg and then transfer to the bread crumb and cheese plate. Then float in the oil. Cook until both sides are brown. Serve warm with a touch of parm on top. Enjoy!

Spicy and Chunky Eggplant (no real name)

· 2 medium sized eggplants

· 2 TBS olive oil

· 1 red onion

· 2-3 vine ripened tomatoes

· crushed red pepper (to taste)

1. The same as above: Eggplant can be very bitter so a few hours before cooking or the night prior if you think about it (the more time the better. They might turn brown but no worries), slice the eggplant into 1 inch chunks and salt all over the kosher salt (the large granules). This will draw the excess water and bitter taste out.

2. Sauté onion and tomatoes in olive oil. Once cooked add the eggplant and red pepper.

3. You can serve alone or with pasta. Either way it is delicious!

Pureed Eggplant

· 2 medium eggplants

· Olive oil

· 1 red onion

· Salt and pepper to taste

1. Cut eggplant into chunks, salt and let water draw out.

2. Steam the eggplant until soft

3. Add chopped red onion, steamed eggplant, 3 TBS olive oil, salt and pepper to a blender to puree.

4. Perfect over a baguette or mixed in with pasta. Oh yes, and with parmesan of course!