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Roasted Eggplant --  cut 5-6 slits across the eggplant halves without piercing the bottom skin  brush with olive oil -- be careful! Eggplants soak up unlimited amounts of oil.  sprinkle with salt, pepper, cayenne & herbs  place the cut side down on an oven tray or grill pan  roast ~400 degrees until golden on the cut side.
Eggplant Parmesan 1 medium eggplant, cut into 1/4 – 1/2 inch slices 1 egg white, beaten lightly 1/2 cup of breadcrumbs (Italian seasoned crumbs work beautifully) 1/4 cup grated Parmesan cheese 1 tsp Italian spices garlic salt and ground pepper to taste 12-15 min. 400F
Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (