Cooking with Sam: Add something new to the menu with eggplant

Eggplant Casserole

1 medium eggplant, cooked (about 2 cups)

2 eggs, beaten

1/4 cup chopped celery

¼ cup chopped onion

½ cup canned or fresh milk

1 cup breadcrumbs, soaked in the milk

½ teaspoon of accent seasoning

½ stick of butter or margarine

½ cup grated cheese

Salt and pepper to taste

2 tablespoons of pimiento

Cook eggplant and drain well. Mix all together in order listed. Slice butter into mixture and top all with grated cheese. Bake in 325-degree oven for 30-45 minutes or until set and golden brown.

Fried Eggplant

Select a nice firm eggplant. Wash, peel and cut in ½ inch thick slices

Let stand in salt water half an hour; this will take the bitter taste out. Drain and pat dry.

Roll in meal with salt, pepper and red pepper flakes. I use Italian breadcrumbs in my meal mixture, about half meal and half breadcrumbs. Fry in hot vegetable fat until golden brown, and top with your favorite cheese.

Baked Eggplant

1 large eggplant

Pinch salt

2 tablespoons diced celery

1 tablespoon diced onion

4 tablespoons butter

Salt and pepper to taste

1 egg

Crushed butter crackers

Boil eggplant in salt water for 25 minutes. Drain off and mash. Add all ingredients except crackers and put in a greased casserole dish. Add ½ cup crushed crackers on top – I use Ritz. Bake in a 400-degree oven for 25 minutes. Serves 6.

Eggplant Surprise

1 firm medium-sized eggplant

1 medium onion, chopped

½ cup chopped bell pepper

3 tablespoons of butter

2 eggs, well beaten

1 can tomato soup, undiluted

Salt and pepper to taste

½ pound sharp cheddar cheese, shredded

2 cups of coarse cracker crumbs

Wash eggplant and peel. Dice and cook in lightly-salted water until tender. Pour into sieve and drain until all liquid is removed.

Sauté bell pepper and onion in butter until partially cooked. Mash eggplant and add bell pepper, onion, tomato soup, beaten eggs and seasoning to taste.

Pour a layer of eggplant mixture into bottom of buttered two-quart baking dish. Sprinkle generously with grated cheese, then cover with a layer of cracker crumbs. Repeat this operation with another layer and then bread crumbs.

Dot generously with butter and bake about 40 minutes at 375 degrees. Serves 6-8

Eggplant in the Oven

Slice about ¼ inch thick and cut in ½ slices. Salt and pepper to taste. Roll in egg then Italian breadcrumbs. Do this twice and lay on wire rack with baking sheet under. Bake about 20 minutes and serve hot with cheese of your choice.