» More: Eggplant: Slice of Goodness

ITALIAN EGGPLANT

1 medium eggplant, cut off the skin and cut in 1/2-inch slices

1/2 cup margarine or butter, melted

3/4 cup fine dry bread crumbs

1/4 teaspoon salt

1 can spaghetti sauce with mushroom

1 tablespoon or less crushed oregano leaves

1 cup shredded Mozzarella or other shredded cheese

(1) Dip eggplant in butter, then in a mixture of bread crumbs and salt. (2) Place on greased cookie sheet. (3) Spoon sauce atop each slice. (4) Sprinkle with oregano and cheese. (5) Bake at 450 degrees 10-12 minutes; makes 4-5 servings.

Source: Jan Morin

EGGPLANT AND TOMATO PACKETS

1 eggplant, peeled and halved lengthwise

1 tomato, halved

1 pinch garlic salt

ground black pepper to taste

2 teaspoons olive oil

sheets heavy duty aluminum foil

(1) Preheat an outdoor grill for medium heat.

(2) Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets.

(3) Grill the packets until the eggplant and tomato are very tender, about 15 minutes.

Note: This recipe can also be used for the oven. Also, it is suggested that the food cool before consumption. This will make it easier to get out of the foil it is cooked in.

Source: allrecipes.com