Aubergine/Eggplant

[alliekiwi]

Southern Hemisphere seasons being the way they are, aubergines/eggplants are everywhere at present at a very decent price. They make a very good cheap vegetarian meal, but I do rather get sick of having them the same way over and over.

Usually I brush them with light olive oil and put them under the grill (broiling for those americans present) with a smidgen of salt. Then I layer them lasagne-esque with some tomato and garlic that has been cooked together, topped with some herbs and a bit of cheese, then bake for aobut 25 minutes.

Has anyone any other suggestions? I remember on the Annex someone talked about crumbing them in a mixture that included parmesan, I think?

Allie

[sorcha]

That might have been me. I use the long slender Ichibans, cut into 1/4" slices, dip in egg/milk, then shredded parmesan, then in fine crumbs. 'Almost' deep fry....Just like you would for Parmigiana, but I don't layer them in a casserole with the sauce...just dip them in the sauce.

[alliekiwi]

Yes, I think that was it, Sorcha. Thank you.

Allie