Eggplant

Here are three web sites that have plenty for you to try.

http://southernfood.about.com/cs/eggplantrecipes/a/eggplant.htm

http://www.seasonalchef.com/recipe35.htm

http://www.eatingwell.com/recipes/collections/healthy_eggplant_recipes.html

     Cut eggplant crosswise about 1/4 inch thick.  Scramble 2 eggs.  Place bread crumbs on plate and add 1/2 cup of grated palmesan cheese.  Place each  slice of eggplant in egg, on both sides, and then coat with bread crub mixture. Place on flat pan, add lightly, extra virgin olive oil over each slice of eggplant  and place under broiler until crispy brown and turn over and brown the other side.  Remove pan and add a slice of mozzarella cheese on each slice and a slice of fresh tomato on top of cheese. Place in hot oven(375 degrees) until cheese melts, about five minutes.  Serve warm.

Peel the eggplant. Slice it about 1/4 ". Cover with water and add salt to taste and some lemon juice (this will keep the eggplant from turning brown, you can use this trick on any fresh fruit to keep it looking fresh). Cook until translucent. Some slices will cook faster, remove from boiling water. When all cooked ( taste them, they shoud feel soft thru)  let cool down and add the following marinade: olive oil, balsamic vinegar, chopped garlic and fresh basil. Serve on toast.