Rita, your eggplants are not only lovely to behold, but I can almost taste the delicate flavor. Yum!

Thank you. I have grown veggies for years but this year is the first time I have ever grown eggplant. I learned that I want to plant many more next season!

I have a fantastic eggplant casserole recipe that was given to me by a former neighbor if you'd like it.

I am the worlds worst cook, I can only do it if it is super easy!

That it is. It's mainly layering things and baking! Just let me know.

Angie,
I have a freezer FULL of eggplants I grew last season. I'd LOVE, LOVE, LOVE to have your recipe!

I grew Hansels (the black counterpart to Gretyl), Gretyl, Rosa Bianca and Listada de Gandia eggplants. I prefer the Gretyls as the skins are tender enough you don't need to peel them.

I ate Spicy Asian Eggplant with Shrimp all summer long, LOL!

Need a change up!

Linda

Hey, Linda! I'm on my way out the door, but I'll get that recipe posted this weekend, promise! Very few veggies I don't love.
Well, very few foods I don't love, actually!!!

Okay, Linda. Here is the recipe. I got it from a former neighbor and it is delicious! Hope you enjoy it.

EGGPLANT CASSEROLE

2 tablespoons extra-virgin olive oil
1 medium eggplant in 1 inch cubes
1 medium yellow onion, sliced
1 medium green pepper, chopped
1 cup white mushrooms, sliced
3 cloves garlice, crushed or minced
1 14.5 oz. can diced tomatoes
1 8 oz. Can tomato sauce
½ cup capers
1 cup chopped Italian parsley
1 teaspoon each: dry oregano and thyme
salt and pepper to taste
1 cup shredded Parmesan cheese

Preheat oven to 375*

In large saucepan on medium heat, heat oil and add eggplant. Cook until softened, 10-12 minutes. Stir to prevent sticking

Remove from heat. Add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle cheese over top. Bake uncovered for 45 mins. until bubbly and brown.