EGGPLANT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARMENIAN EGGPLANT CASSEROLE (05/20/93) (0:28) SERVINGS: 4 1 EA EGGPLANT, LG 4 EA TOMATOES 1 EA GREEN PEPPER, DICED 1/4 C OLIVE OIL 1/2 EA CLOVE GARLIC, FINELY MINCED 1 X PEPPER, FRESHLY GROUND 1 EA ONION, MED, SLICED 1 1/2 T SALT 1 X SOUR CREAM (OPTIONAL SAUCE) PARE AND DICE EGGPLANT. HEAT OIL IN SKILLET, ADD ONION, GREEN PEPPER, AND EGGPLANT. STIR OVER LOW HEAT UNTIL EGGPLANT IS SOFT. ADD TOMATOES(MAY SUBSTITUTE CANNED ITALIAN SOLID PEAR SHAPE, DRAINED), SALT, AND PEPPER. SIMMER A FEW MINUTES. AT THIS POINT YOU CAN ADD BASIL, CHIVES, PARSLEY, TARRAGON OR OREGANO TO TASTE. TURN INTO CASSEROLE DISH AND BAKE AT 325 DEGREES FOR 40 MINUTES. CASSEROLE MAY BE SERVED HOT OR COLD, WITH SOUR CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BABA GHANNOUJ (08-07-93) (16:06) SERVINGS: 6 1 X MED EGGPLANT, PEELED * 1/4 C TAHINI 1 T LEMON JUICE 1 X CLOVE GARLIC 1/4 T BLACK PEPPER 1 DS GROUND CUMIN 2 T SESAME SEEDS 2 T FINELY CHOPPED FRESH PARSLEY * AND CUT INTO 1/2" CUBES (ABOUT 3 CUPS) STEAM EGGPLANT UNTIL TENDER, ABOUT 8 MINUTES. PLACE COOKED EGGPLANT IN FOOD PROCESSOR. ADD TAHINI (SESAME PASTE),LEMON JUICE, AND GARLIC. PUREE. STIR IN REMAINING INGREDIENTS; SPOON INTO SERVING BOWL. GARNISH WITH PARSLEY SPRIG. SERVE WARM OR CHILL. MAKES 2 CUPS. HINTS: - SMALLER EGGPLANTS HAVE THINNER PEELS AND A SWEETER FLAVOR. SELECT THOSE WITH FIRM SKIN FREE OF SOFT SPOTS. - STORE SESAME SEEDS IN COOL, DARK PLACE IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREOLE EGGPLANT SOUFFLE (08-07-93) (16:03) SERVINGS: 5 2 T BUTTER 1 X MED ONION, FINELY CHOPPED 1 X MED STALK CELERY, DICED 2 X CLOVES GARLIC, MINCED 1 T UNBLEACHED WHITE FLOUR 2 T MINCED FRESH PARSLEY 1 T MINCED FRESH BASIL 1/2 T DRIED THYME 1/2 C WHOLE OR LOW-FAT MILK 1 X LG EGGPLANT , PEELED & DICED 1/2 C FRESH, SOFT BREAD CRUMBS 1 C GRATED WHITE CHEESE * 3 X EGGS, SEPARATED, ROOM TEMP. 1 DS CAYENNE PEPPER * FIRMLY PACKED GRATED MILD WHITE CHEESE OF YOUR CHOICE PREHEAT OVEN TO 350 DEG F. IN A LARGE SKILLET, HEAT BUTTER TILL IT FOAMS. ADD THE ONION, CELERY, AND GARLIC AND SAUTE OVER LOW HEAT UNTIL THE ONION IS TRANSLUCENT. SPRINKLE IN THE FLOUR, STIRRING UNTIL WELL BLENDED. ADD THE HERBS AND SAUTE, STIRRING UNTIL THE MIXTURE JUST BEGINS TO BROWN. ADD THE MILK AND THE DICED EGGPLANT (ABOUT 1 1/2 LBS). COVER AND COOK OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL THE EGGPLANT IS QUITE TENDER. ADD A BIT OF WATER FROM TIME TO TIME IF NECESSARY, JUST ENOUGH TO KEEP THE BOTTOM OF THE SKILLET MOIST. REMOVE FROM THE HEAT. TRANSFER THE MIXTURE TO A MIXING BOWL. ADD THE BREAD CRUMBS, CHEESE, SALT AND PEPPER TO TASTE, CAYENNE, AND 3 EGG YOLKS. IN ANOTHER BOWL, BEAT THE 3 EGG WHITES UNTIL THEY FORM STIFF PEAKS, THEN FOLD THEM GENTLY INTO THE EGGPLANT MIXTURE. POUR THE MIXTURE INTO A WELL-OILED 1 1/2 QT BAKING CASSEROLE OR SOUFFLE PAN. BAKE FOR 40-45 MINUTES, OR UNTIL PUFFED AND GOLDEN BROWN. LET THE SOUFFLE SIT FOR 5 MINUTES, THEN SERVE AT ONCE. SERVES 4-6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREOLE STUFFED EGGPLANT (08-07-93) (16:04) SERVINGS: 4 2 T SAFFLOWER OIL 1 X LG ONION, FINELY CHOPPED 1 X LG STALK CELERY,CHOPPED FINE 2 X CLOVES GARLIC, MINCED 1 X SM GREEN BELL PEPPER, DICED 2 X MED EGGPLANTS (1 LB EACH) 1 T CHOPPED FRESH BASIL 1/4 C CHOPPED FRESH PARSLEY 1/2 T DRIED THYME 1 DS CAYENNE PEPPER 1/2 C DRY WHOLE-GRAIN BREAD CRUMBS 1 HEAPING CUP CHOPPED RIPE, JUICY TOMATOES (SUBST. CANNED IMPORTED IF NECESSARY.) PREHEAT OVEN TO 375 DEG F. HEAT THE OIL IN LARGE SKILLET. ADD THE ONION, CELERY, AND GARLIC AND SAUTE OVER LOW HEAT UNTIL THE ONION IS TRANSLUCENT. ADD THE GREEN PEPPER AND CONTINUE TO SAUTE UNTIL THE ONION IS GOLDEN. IN THE MEANTIME, STEM THE EGGPLANTS AND CUT THEM IN HALF LENGTHWISE. WITH A SHARP KNIFE, SCORE EACH HALF SEVERAL TIMES LENGTHWISE AND ACROSS, CAREFULLY REMOVING THE PULP. LEAVE A STURDY SHELL OF ABOUT 1/4" ALL AROUND. CHOP THE EGGPLANT PULP AND ADD IT TO THE SKILLET MIXTURE ALONG WITH ALL THE REMAINING INGREDIENTS EXCEPT THE BREAD CRUMBS. ADD A BIT OF WATER, JUST ENOUGH TO KEEP THE MIXTURE MOIST. SIMMER, COVERED, OVER LOW HEAT UNTIL THE EGGPLANT IS TENDER, STIRRING OCCASIONALLY. STIR IN THE BREAD CRUMBS. SET THE EGGPLANT SHELLS IN AN OILED SHALLOW BAKING DISH, WHICH SHOULD BE OF A SIZE THAT THEY CAN BE SECURELY PROPPED UP AGAINST EACH OTHER. STUFF THEM, THEN BAKE FOR 30-40 MINUTES, OR UNTIL THE SHELLS ARE TENDER BUT NOT COLLAPSED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT CROQUETTES (05/20/93) (0:28) SERVINGS: 4 2 EA EGGPLANTS, PEELED & CUBED 1 C SHARP CHEESE, GRATED 1 C BREAD CRUMBS, SEASONED 2 EA EGGS 2 T PARSLEY, FRESH, CHOPPED 2 T ONION 1 EA CLOVE GARLIC, MINCED 1 C CORN OIL 1 T SALT 1/2 T PEPPER IN COVERED SAUCEPAN, COOK EGGPLANT IN A SMALL AMOUNT OF BOILING WATER UNTIL TENDER, ABOUT 4-5 MINS. DRAIN & MASH. STIR IN REMAINING INGREDIENTS EXCEPT OIL. SHAPE INTO PATTIES. FRY IN HOT OIL UNTIL GOLDEN BROWN, ABOUT 5 MINS ON EACH SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT MOZZARELLA 1 MEDIUM EGGPLANT (ABOUT 1 1/2 POUNDS) SALT AND PEPPER OREGANO 4 SLICES BERMUDA ONION, 1/4 INCH THICK 4 SLICES MOZZARELLA CHEESE 2 TOMATOES, HALVED ROSEMARY LEAVES CUT EGGPLANT INTO 1 1/2 INCH SLICED; DIVIDE AMONG 4 PIECES HEAVY DUTY ALUMINUM FOIL. SEASON WITH SALT, PEPPER AND OREGANO. TOP EACH SERVING WITH ONION SLICE, CHEESE SLICE AND TOMATO HALF, CUT SIDE UP; SPRINKLE WITH SALT AND ROSEMARY LEAVES. WRAP SECURELY IN FOIL. PLACE ON GRILL 3 INCHES FROM HOT COALS. COOK 30 MINUTES OR UNTIL EGGPLANT IS SOFT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT MOZZARELLA 1 (08-27-93) (23:41) SERVINGS: 9 1/2 C CHOPPED GREEN ONION 1/2 C SLICED MUSHROOMS 1/4 C WATER 2 C SPAGHETTI SAUCE 1/2 T SALT 1 EA SMALL EGGPLANT. PEELED, SLICED 1 EA EGG WHITE, SLIGHTLY BEATEN 1 T WATER 1/2 C ALL PURPOSE FLOUR 1 T OLIVE OIL 1 C LOW FAT COTTAGE CHEESE 1 C SHREDDED MOZZARELLA CHEESE* *LOW FAT, 4 OZ. PREHEAT OVEN TO 350F. IN AL LARGE SAUCEPAN OVER LOW HEAT, COOK GREEN ONION AND MUSHROOMS IN 1/4 C WATER, UNTIL TENDER. ADD SPAGHETTI SAUCE; BRING TO A BOIL. REDUCE HEAT; SIMMER 20 TO 25 MIN. SPRINKLE SALT OVER SLICED EGGPLANT; SET ASIDE TO DRAIN ABOUT 10 MIN. IN A SHALLOW BOWL, BEAT EGG WHITE AND WATER TOGETHER. DIP EGGPLANT IN EGG MIXTURE, THEN INTO FLOUR. IN A LARGE NON STICK SKILLET, HEAT A FEW DROPS OF OIL OVER MEDIUM HEAT. ADD EGGPLANT SLICES AND COOK UNTIL BROWNED, TURNING ONCE; DRAIN ON PAPER TOWEL. CONTINUE UNTIL ALL SLICES ARE COOKED. IN A 13" X 9" CASSEROLE, SPREAD ABOUT 1/2 C SAUCE. ADD A LAYER OF EGGPLANT, TOP WITH 1/2 C COTTAGE CHEESE AND MORE SAUCE. REPEAT UNTIL ALL INGREDIENTS ARE USED, ENDING WITH SAUCE. SPRINKLE WITH MOZZARELLA CHEESE. BAKE UNCOVERED 30 MIN. LET STAND 5 MIN. CAL: 152, FAT: 6G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT NAPOLI 1/2 CUP CHOPPED ONION 1 10. 5 OZ CAN TOMATO PUREE 2/3 CUP WATER 1 1/2 TEASPOON SALT 1 TEASPOON OREGANO 1 DASH PEPPER 2 TABLESPOON PEANUT OIL 1 MEDIUM PEELED EGGPLANT 2 CUPS GRATED CHEESE IN A SKILLET SAUTE CHOPPED ONIONS IN OIL. ADD TOMATO PUREE, WATER, SALT, OREGANO AND PEPPER. BRING TO A BOIL AND SIMMER FOR 15 MINUTES. IN A GREASED BAKING DISH, ALTERNATE THIN LAYERS OF SLICED EGGPLANT, TOMATO SAUCE AND HALF OF THE GRATED CHEESE, STARTING WITH A LAYER OF EGGPLANT AND ENDING WITH LAYERS OF TOMATO SAUCE. BAKE IN MODERATE OVEN (350 DEGREES) FOR 1 HOUR. MINUTES BEFORE REMOVING FROM OVEN, SPRINKLE REMAINING GRATED CHEESE OVER TOP AND CONTINUE HEATING UNTIL CHEESE MELTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT PARMESAN (05-11-92) (19:40) 1/2 CUP BRAN 1/2 CUP GRATED PARMESAN CHEESE 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 1 MEDIUM (1 1/2 POUNDS) EGGPLANT PEELED AND CUT INTO 1/2 INCH SLICES 1/2 CUP MARGARINE, MELTED 1 CUP PIZZA SAUCE 1 CUP SHREDDED MOZZARELLA CHEESE 1 TABLESPOON CHOPPED FRESH PARSLEY PREHEAT OVEN TO 400 DEGREES. HAVE READY A GREASES 9 X 12 INCH BAKING PAN. MIX TOGETHER BRAN, PARMESAN CHEESE, AND GARLIC. DIP EGGPLANT INTO MARGARINE, COAT WITH BRAN MIXTURE, AND PLACE IN PREPARED BAKING PAN. SPREAD SLICES GENEROUSLY WITH PIZZA SAUCE AND SPRINKLE MOZZARELLA CHEESE AND PARSLEY ON TOP. BAKE AT 400 DEGREES FOR 15 MINUTES, OR UNTIL EGGPLANT IS TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT PARMESAN 1 (11-16-93) (0:31) TOMATO SAUCE: CHEESE FILLING: 3 MEDIUM ONIONS, CHOPPED 1 PINT CREAMED COTTAGE CHEESE 1 CLOVE GARLIC 1 EGG 3 T OIL 1/8 TSP ROSEMARY 4 MEDIUM TOMATOES, PUREED 1/4 TSP ROSEMARY 2 T MINT 2 EGGPLANTS, CUT INTO 1/2-INCH SLICES 2 T PARSLEY 1/2 C OLIVE OIL 2 T CILANTRO 1 CAN (8 OZ) TOMATO SAUCE 1 C PARMESAN CHEESE SAUTE ONIONS AND GARLIC IN OIL UNTIL LIMP. ADD TOMATOES, MINT, PARSLEY, CILANTRO AND TOMATO SAUCE. COVER AND SIMMER 1 HOUR. MEANWHILE, MAKE CHEESE FILLING: STIR TOGETHER COTTAGE CHEESE, EGG AND ROSEMARY. SET ASIDE. BRUSH EGGPLANT SLICES WITH OLIVE OIL. BROIL 2 MINUTES FOR COLOR. WHEN TOMATO SAUCE IS READY, SPOON HALF OF IT INTO 9 X 13-INCH BAKING DISH. ADD A LAYER OF EGGPLANT SLICES, USING ABOUT HALF OF THE EGGPLANT. SPRINKLE WITH HALF OF THE PARMESAN CHEESE. SPREAD CHEESE FILLING ON TOP. ADD REMAINING EGGPLANT AS NEXT LAYER, FOLLOWED BY REMAINING PARMESAN CHEESE. COVER WITH REMAINING TOMATO SAUCE. LET SET 2 HOURS IN REFRIGERATOR FOR FLAVORS TO BLEND. BAKE UNCOVERED AT 350 DEGREES, 45-50 MINUTES OR UNTIL TOP IS BUBBLING AND BROWN. LET STAND 15 MINUTES; THEN SERVE WITH GREEN SALAD. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT PARMIGIANA (12-15-92) (1:03) MSB 1 LARGE EGGPLANT 3/4 CUP BREAD CRUMBS 1 EGG, BEATEN 6 OUNCES GRATED MOZZARELLA CHEESE 1 CUP TOMATO SAUCE 1/4 TEASPOON OREGANO 1/4 TEASPOON BASIL 1/2 CUP GRATED PARMESAN CHEESE SLICE EGGPLANT CROSSWISE ABOUT 1/2 INCH THICK. COOK ON MICROPOWER HIGH FOR 6 MINUTES. DIP SLICES INTO BEATEN EGG, THEN INTO BREAD CRUMBS, COATING THEM WELL. PREHEAT CONVECTION TO 375 DEGREES FOR 12 MINUTES. IN A SHALLOW CASSEROLE DISH, PLACE SLICES OF EGGPLANT, MAKING SURE THEY DO NOT OVERLAP. TOP EACH SLICE WITH A LAYER OF TOMATO SAUCE, CHEESE, ANOTHER SLICE OF EGGPLANT, A SECOND LAYER OF TOMATO SAUCE AND CHEESE AGAIN, IN THAT ORDER. SPRINKLE WITH SPICES AND PARMESAN CHEESE. PLACE IN CONVECTION OVEN AT 375 DEGREES AND COOK FOR 6 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED EGGPLANT WITH SPAGHETTI (02/21/94) (14:20) YIELD: 1 SERVINGS 1 MD EGGPLANT 1 1/2 T SALT PEANUT OIL OR VEG. OIL 1/2 C ALL-PURPOSE FLOUR 1 T BLACK PEPPER 2 EGGS, LIGHTLY BEATEN 2 C FRESH BREAD CRUMBS 3 C TOMATO SAUCE 1 LB SPAGHETTINI 3/4 C PARMESAN CHEESE, GRATED CUT THE EGGPLANT INTO 1/8" SLICES. PLACE IN A BOWL AND SPRINKLE WITH SALT. WEIGHT THE EGGPLANT WITH A PLATE AND A HEAVY (3-4LB) WEIGHT FOR 2-3 HOURS, DRAINING OFF WATER AS IT ACCUMULATES. RINSE OFF THE SALT AND DRY ON PAPER TOWELS. POUR 2" OF OIL INTO A HEAVY SKILLET AND HEAT TO 360 DEG F. SLICETHE EGGPLANT INTO 1" STRIPS. PUT THE FLOUR AND PEPPER INTO A PLASTIC BAG AND ADD THE EGGPLANT SLICES, SHAKE TO COAT THE EGGPLANT. DIP THE SLICES IN THE BEATEN EGG, THEN THE BREAD CRUMBS, AND FRY IN HOT OIL UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS. HEAT THE TOMATO SAUCE AND COOK THE SPAGETTINI. POUR THE SAUCE OVER THE SPAGETTINI, TOP WITH THE FRIED EGGPLANT AND GRATED PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN BAKED EGGPLANT (11-06-92) (2:53) IBM 2 EGG PLANTS (ABOUT 1 1/4 POUNDS EACH), PEELED AND SLICED INTO 1/4 INCH SLICES SALT 2 CUPS ITALIAN SEASONED BREAD CRUMBS 1 CUP GRATED PARMESAN CHEESE, DIVIDED 3 EGGS, BEATEN 2 TABLESPOONS WATER CANOLA OIL AS NEEDED 1 (21 1/2 OUNCE) JAR PASTA SAUCE LAYER EGGPLANT SLICES ON PAPER TOWELS. SPRINKLE LIGHTLY WITH SALT; CONTINUE TO LAYER USING PAPER TOWELS. LET DRAIN ABOUT 40 MINUTES. IN A MEDIUM BOWL COMBINE BREAD CRUMBS WITH 1/2 CUP PARMESAN CHEESE. IN ANOTHER BOWL COMBINE EGGS AND WATER. DIP EACH EGGPLANT SLICE INTO EGG, THEN INTO BREAD CRUMB MIXTURE. IN A LARGE SKILLET BROWN EGGPLANT IN HOT OIL ON BOTH SIDES; DRAIN WELL ON PAPER TOWELS. SPREAD EVENLY 1/2 CUP PASTA IN A 13 X 9 INCH BAKING DISH. LAYER HALF THE EGGPLANT SLICES, 1 CUP PASTA SAUCE AND 1/4 CUP PARMESAN CHEESE. REPEAT LAYERS. COVER WITH FOIL. HEAT OVEN TO 375 DEGREES. BAKE 45 MINUTES OR UNTIL BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PANFRIED EGGPLANT 1 MEDIUM EGGPLANT 1 SLIGHTLY BEATEN EGG 1 TABLESPOON COLD WATER 1/2 CUP FINE DRY BREAD CRUMBS 1/2 TEASPOON SALT DASH PEPPER PARE EGGPLANT. CUT IN LENGTHWISE, THEN CUT CROSSWISE MAKING 1/2 INCH THICK SLICES. COMBINE EGG AND WATER. DIP EGGPLANT IN EGG MIXTURE, THEN IN MIXTURE OF BREAD CRUMBS, SALT AND PEPPER. COOK EGGPLANT IN HOT OIL FOR 2 TO 3 MINUTES ON EACH SIDE, OR UNTIL TENDER AND BROWN. DRAIN ON PAPER TOWELS. SPRINKLE WITH ADDITIONAL SALT. KEEP WARM IN SLOW OVEN WHILE COOKING REMAINING EGGPLANT. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED EGGPLANT (12/10/93) (18:55) SERVINGS: 4 1 EA LARGE EGGPLANT,CUT LENGTH 1/4 C MINCED PARSLEY 1 C CHOPPED ONION 3 T BUTTER OR MARGARINE 1 X SALT 1 DS BLACK PEPPER 1 T LEMON JUICE WITH TIP OF SMALL KNIFE,CUT OUT CENTER OF EGGPLANT,LEAVING ABOUT 1/2" THICK WALL.DICE CENTER;IN A SKILLET,SAUTE DICED EGGPLANT,PARSLEY AND ONIONS IN BUTTER UNTIL TENDER.SEASON TO TASTE WITH SALT AND BLACK PEPPER. SPRINKLE WITH LEMON JUICE AND TOSS LIGHTLY.SPOON MIXTURE INTO EGGPLANT SHELLS;PLACE ON SHEET OF HEAVY DUTY ALUMINUM FOIL.SEAL TIGHTLY.PLACE ON GRILL,ABOUT 5 TO 6" FROM MEDIUM COALS AND GRILL 35 MINUTES OR UNTIL EGGPLANT IS FORK TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED EGGPLANT MELANGE ON 18 X 12 INCH PIECE OF DOUBLE THICKNESS HEAVY DUTY ALUMINUM FOIL, PLACE 1 GREEN PEPPER, COARSELY CHOPPED, 1 MEDIUM ONION, COARSELY CHOPPED, 1 TABLESPOON BUTTER OR MARGARINE AND 1/4 TEASPOON OREGANO LEAVES. WRAP SECURELY IN FOIL. PRICK SURFACE OF 1 EGGPLANT (ABOUT 1 1/4 POUNDS). PLACE EGGPLANT AND FOIL PACKET DIRECTLY ON HOT COALS. COOK 10 TO 15 MINUTES, TURNING EGGPLANT ONCE. (EGGPLANT SKIN WILL BLACKEN. ) CUT EGGPLANT IN HALF; SCOOP OUT AND COARSELY CHOP PULP. COMBINE WITH GREEN PEPPER MIXTURE; TOSS WITH 2 TOMATOES, CUT UP, 1/2 TEASPOON SALT AND 1/8 TEASPOON PEPPER. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED EGGPLANT (12-15-92) (1:03) MSB 1 SMALL EGGPLANT 2 STRIPS BACON 1/4 CUP MINCED ONIONS 1/4 CUP GREEN PEPPER 2 CUPS DRAINED, CANNED TOMATOES 1/4 CUP DICED CELERY 1/3 CUP BREAD CRUMBS 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER CUT EGGPLANT INTO HALF LENGTHWISE, SCOOP OUT PULP, LEAVING A 1/2 INCH SHELL. CHOP UP PULP. COOK BACON ON MICROPOWER HIGH FOR 2 MINUTES. DRAIN FAT. SLICE BACON INTO SMALL PIECES, ADD ONION AND GREEN PEPPER AND COOK FOR AN ADDITIONAL 2 MINUTES ON HIGH. REMOVE FROM OVEN AND ADD EGGPLANT PULP, TOMATOES AND CELERY. COOK ON MICROPOWER SIMMER UNTIL EGGPLANT IS TENDER, APPROXIMATELY 10 MINUTES. DRAIN LIQUID. PREHEAT GRILL FOR 5 MINUTES. MIX WITH A FORK UNTIL EVERYTHING IS WELL BLENDED. ADD BREAD CRUMBS, SALT, PEPPER. FILL THE EGGPLANT SHELLS WITH THE MIXTURE. GRILL THE STUFFED EGGPLANT UNTIL THOROUGHLY HEATED, ABOUT 10 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=